Beef Wellington

Ingredients

STUFFING 1/2 lb mushrooms 1/2 medium onion 2 tbsp butter 1 salt and pepper to taste 4 oz canned foie gras pate MEAT 1 tbsp oil 1 1/2 lb beef tenderloin 1 salt and pepper to taste WELLINGTON 1 lb frozen puff pastry	Advertisements

Preparation
 
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 stuffing to a bowl and chill in the refrigerator. MEAT:
Heat the oil in a skillet over high heat. Add the beef and sear on
all sides. Remove the beef from the skillet and sprinkle with salt
and pepper. Place in the refrigerator until cold. ASSEMBLE THE
WELLINGTON: Roll out chilled puff pastry into a rectangle large
enough to enclose the beef. Spread the dough with a generous layer of
stuffing, place the beef on top and spoon another bit of stuffing on
the beef. Wrap the pastry to enclose the beef and stuffing and place
the Wellington in the refrigerator to chill for at least 15 minutes.
COOK THE WELLINGTON: Preheat oven to 425F. Place Wellington in oven
and immediately lower heat to 350F. Roast for about 20 minutes.

 

 
Servings: 4

 

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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)

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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)

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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)

Beef With Celery Mushrooms
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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)

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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)
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Beefsteak Pie
Cut the meat into 1/2 in. cubes. Brown in hot oil both sides. Then add the onions and sugar. Cook until the onions are brown and tender. Then barely cover the meat with water or stock; add the spices. Add carrots and simmer until tender (about 2 hours). For added flavor (Upload by user)
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Beefsteak Pudding From 1845
1. Grease a basin, put a large pot of water onto the boil. 2. Make the pastry with the flour, suet, salt, and water (or eggs) 3. Roll it out and line the basin leaving a piece for the lid 4. Cut the steak into convenient pieces, flour and season them with pepper and salt; put b (Upload by user)
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