Beef Wellington 2
Ingredients| 1 each 10-ounce package frozen |
|
|---|
Allow patty shells to thaw 2 hours in refrigerator before rolling
out. If meat is quite long (Lin, control Thyself!!), fold narrow end
under to form a roast about 12 to 13 inches in length. Place on rack
in shallow roasting pan. Sprinkle lightly with salt and flour. Bake,
uncovered, in 425 F oven until meat thermometer inserted in thickest
portion registers 120 F, about 35 to 40 minutes. Cool meat
sufficiently to handle, about 20 minutes. Meanwhile, in skillet, cook
mushrooms in butter until tender, about 5 minutes. Remove from heat.
Add pate, Cognac and chives. Make a deep slit in center of roast,
cutting from side, to but not through opposite side. Sprinkle pocket
with salt and pepper. Spoon mushroom-pate mixture into pocket. On
lightly floured surface, arrange patty shells in a rectangle,
overlapping edges slightly; press edges to seal. (If necessary,
moisten edges with a little water.) Roll out to a 16x11-inch
rectangle. Place roast in a greased 15x10x1-inch baking pan. Lay
pastry over roast, tucking under securely. Brush pastry with mixture
of egg yolk and water. Bake in 425 F oven for 20 minutes more, or
until pastry is golden. Makes 8 servings.
From: Benson and Hedges 100 s 100 Recipes from 100 of the Greatest
Restaurants, 1978, recipe from The QVORVM, Denver, Colorado. Typed by
Loren Martin, Big Cabin, Oklahoma.
Servings: 8
Also see ...
Beef Wellington Gourmet Mag
In a roasting pan, roast the beef in the middle of a preheated 400f oven for 25 30 minutes or until a meat thermometer registers 120f. Let the fillet cool completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the juices. In a heavy (Upload by user)
In a roasting pan, roast the beef in the middle of a preheated 400f oven for 25 30 minutes or until a meat thermometer registers 120f. Let the fillet cool completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the juices. In a heavy (Upload by user)
Beef Wellington Individual
Cook first 5 ingredients in frying pan till all liquid is absorbed and mixture resembles a paste. Cover tops of steaks. Partially thaw patty shells and roll out thin enough to cover top, sides, and part of the bottom of each steak. Cover with plastic wrap and store in refrig (Upload by user)
Cook first 5 ingredients in frying pan till all liquid is absorbed and mixture resembles a paste. Cover tops of steaks. Partially thaw patty shells and roll out thin enough to cover top, sides, and part of the bottom of each steak. Cover with plastic wrap and store in refrig (Upload by user)
Beef Wellington Prodigy
STUFFING: Puree the mushrooms and onions together in a food processor. Melt the butter in a skillet over medium heat, add the mushroom and onion mixture and cook, stirring occasionally, until the mixture is dry. Add salt and pepper to taste and mash in the pate. Transfer the (Upload by user)
STUFFING: Puree the mushrooms and onions together in a food processor. Melt the butter in a skillet over medium heat, add the mushroom and onion mixture and cook, stirring occasionally, until the mixture is dry. Add salt and pepper to taste and mash in the pate. Transfer the (Upload by user)
| Advertisements |
Beef Wellington Ala Roz
5 lb beef tenderloin 2 pk 7 oz pkgs of onion cresent : rolls 1 egg white : Cheese Sauce 1 beef bouillon 1 c water 3 TB butter 3 TB flour 1 1/2 c dry white wine 1 c milk 4 oz gruyere cheese shredded 3 oz roquefort cheese : crumbled (Upload by user)
5 lb beef tenderloin 2 pk 7 oz pkgs of onion cresent : rolls 1 egg white : Cheese Sauce 1 beef bouillon 1 c water 3 TB butter 3 TB flour 1 1/2 c dry white wine 1 c milk 4 oz gruyere cheese shredded 3 oz roquefort cheese : crumbled (Upload by user)
Beef Wellington Pt 2
any excess flour from it, and fold the rectangle in thirds as before. This completes 2 "turns". Chill the dough, wrapped in plastic, for at least 3 hours and up to 3 days. Author s Notes: This is a beef Wellington recipe that was in the recent 50th anniversar (Upload by user)
any excess flour from it, and fold the rectangle in thirds as before. This completes 2 "turns". Chill the dough, wrapped in plastic, for at least 3 hours and up to 3 days. Author s Notes: This is a beef Wellington recipe that was in the recent 50th anniversar (Upload by user)
Beef Wellington
STUFFING: Puree the mushrooms and onions together in a food processor. Melt the butter in a skillet over medium heat, add the mushroom and onion mixture and cook, stirring occasionally, until the mixture is dry. Add salt and pepper to taste and mash in the pate. Transfer the (Upload by user)
STUFFING: Puree the mushrooms and onions together in a food processor. Melt the butter in a skillet over medium heat, add the mushroom and onion mixture and cook, stirring occasionally, until the mixture is dry. Add salt and pepper to taste and mash in the pate. Transfer the (Upload by user)
Beef With Asparagus Prodigy
COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut oil in a wok over a high flame and stir fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons of oil, stir fry the asparagus for a few seconds to co (Upload by user)
COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut oil in a wok over a high flame and stir fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons of oil, stir fry the asparagus for a few seconds to co (Upload by user)
Beef With Asparagus
COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut oil in a wok over a high flame and stir fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons of oil, stir fry the asparagus for a few seconds to co (Upload by user)
COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut oil in a wok over a high flame and stir fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons of oil, stir fry the asparagus for a few seconds to co (Upload by user)
Beef With Broccoli Guy Lan Ngow
Marinade for beef: 1 tsp cornstarch 1 tsp light soy sauce 2 tsp sherry 1/4 tsp sugar 1/4 tsp vegetable oil Slice beef and add marinade. Wash broccoli and peel off tough outer layer. Slice broccoli stems diagonally into paper thin slices and divide flowerets into 3 or (Upload by user)
Marinade for beef: 1 tsp cornstarch 1 tsp light soy sauce 2 tsp sherry 1/4 tsp sugar 1/4 tsp vegetable oil Slice beef and add marinade. Wash broccoli and peel off tough outer layer. Slice broccoli stems diagonally into paper thin slices and divide flowerets into 3 or (Upload by user)
Beef With Broccoli
1. Carefully slice beef into thin bite size pieces, across the grain of beef. Marinate beef in soya sauce, wine and salt. Shred broccoli. 2. Place oil in wok and heat to smoking point. Quickly stir fry beef in it, no more than 3 minutes. Remove beef to a platter and reserv (Upload by user)
TAG: broccoli, platter, minutes, ,
1. Carefully slice beef into thin bite size pieces, across the grain of beef. Marinate beef in soya sauce, wine and salt. Shred broccoli. 2. Place oil in wok and heat to smoking point. Quickly stir fry beef in it, no more than 3 minutes. Remove beef to a platter and reserv (Upload by user)
TAG: broccoli, platter, minutes, ,
Beef With Caper Sauce
Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack i (Upload by user)
TAG: roast, sauce, caper, serve, ,
Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack i (Upload by user)
TAG: roast, sauce, caper, serve, ,
|
|
|
|
Beef With Cashews
1. Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 inches long. Heat 2 tablespoons of the vegetable oil in wok over high heat. Stir fry half of the meat in oil until brown, 3 to 5 minutes. Remove from wok. Cook remaining meat and remove (Upload by user)
TAG: remaining, vegetable, remove, cashews, ,
1. Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 inches long. Heat 2 tablespoons of the vegetable oil in wok over high heat. Stir fry half of the meat in oil until brown, 3 to 5 minutes. Remove from wok. Cook remaining meat and remove (Upload by user)
TAG: remaining, vegetable, remove, cashews, ,
Beef With Celery Mushrooms
1. Slice beef. Marinate in soya sauce, wine and salt. Slice celery, onion and mushrooms. Assemble other ingredients. 2. Heat oil in wok to smoking point. Stir fry beef and onion in it for about 3 minutes. Remove beef and onion to a platter. Add celery, mushrooms and 3 t (Upload by user)
TAG: mushrooms, celery, onion, ,
1. Slice beef. Marinate in soya sauce, wine and salt. Slice celery, onion and mushrooms. Assemble other ingredients. 2. Heat oil in wok to smoking point. Stir fry beef and onion in it for about 3 minutes. Remove beef and onion to a platter. Add celery, mushrooms and 3 t (Upload by user)
TAG: mushrooms, celery, onion, ,
Beef With Green Peppers
1. Carefully slice beef into thin bite size pieces, across the grain. Marinate beef in soya sauce, wine, and salt. Prepare and shred green peppers. 2. Place oil in wok and heat to smoking point. Quickly stir fry beef in it, no more than 3 minutes. Remove beef to a plat (Upload by user)
TAG: peppers, ,
1. Carefully slice beef into thin bite size pieces, across the grain. Marinate beef in soya sauce, wine, and salt. Prepare and shred green peppers. 2. Place oil in wok and heat to smoking point. Quickly stir fry beef in it, no more than 3 minutes. Remove beef to a plat (Upload by user)
TAG: peppers, ,
Beef With Hot Sauce
Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard an (Upload by user)
TAG: sauce, ,
Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard an (Upload by user)
TAG: sauce, ,
Beef With Pickled Walnuts
Prepare the meats in the usual way, removing all traces of fat, gristle and membrane, and cut into large chunks. Cut the onions into one eighths. Scrub or scrape the carrots and cut them into 1/2 to 3/4 inch lengths. Toss with the meats, onions and carrots in the flour (whic (Upload by user)
TAG: walnuts, meats, pickled, ,
Prepare the meats in the usual way, removing all traces of fat, gristle and membrane, and cut into large chunks. Cut the onions into one eighths. Scrub or scrape the carrots and cut them into 1/2 to 3/4 inch lengths. Toss with the meats, onions and carrots in the flour (whic (Upload by user)
TAG: walnuts, meats, pickled, ,
TAG: roast, minutes, pastry, edges, ,
Permalink--> In : Recipes - Meat