SOUTHERN BEEF WELLINGTON WITH RED WINE SAUCE

 

I appreciate drinking wine with a decent dinner, red wine specifically, on the grounds that it draws out the common kinds of the fixings. This interpretation of a conventional meat Wellington—a tenderloin wrapped in puff baked good and loaded with an appetizing mix of cheddar and bacon—is raised to another level by a sauce made with hamburger soup, margarine, and great red table wine. It is a fine method to switch things up with tenderloin, an alternate turn on cooking steak.

SERVES 8

PREP TIME: 35 MINUTES

COOKING TIME: 17 TO 21 MINUTES

For the beef Wellington:

8 ounces bacon

8 (4-ounce) beef tenderloin steaks

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

8 ounces sharp cheddar cheese, shredded

¼ bunch cilantro, chopped (leaves only)

¼ bunch scallions, chopped fine

8 (4- by 5-inch) sheets fresh or frozen puff pastry (you may need to trim the larger store-bought pastry sheets), at room temperature

2 large eggs

¼ cup water

For the red wine sauce: