Easy Beef Wellington Recipe
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Category: |
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Ingredients: |
Ingredients: 8 - 8 oz beef filet or eye of chuck 1 1/2 inch thick 2 pkgs puff pastry shells thawed I slighty beaten egg white
Filling 1 lb ground sirloin 8 oz mushrooms chopped 1 clove garlic 1 tsp chopped parsley salt and pepper
Wine Sauce 1/4 c butter 1 c sliced mushrooms 1/4 cup chopped onion Saute above ingredients add 1 tbsp flour 2 tsp granulated beef boullion salt and pepper Stir in 1cup burgandy wine 1/2 cup water Simmer until thickened Sprinkle with fresh parsley.
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Directions: |
Directions:Brown ground sirloin, add mushrooms and cook until soft. drain grease and add remaining ingredients. Set aside
Place filet pieces in single layer on pan and freeze for 20 minutes Remove from freezer and brush with olive oil and sprinkle with salt and pepper Sear beef for 5 minutes on each side and then return to fridge to cool. Place 2 tbsp of filling on each filet. Roll out each pastry shell to 9x5 inches. Place filet with filling on pastry sirloin face down. Enclose filet and pinch pastry so that there are no openings. You may make fancy design with pastry to wow the crowd! Keep Wellingtons refridgerated until ready to bake
Preheat oven to 450º Bake for 12 minutes and let rest for 5 minutes before serving. Serve with wine sauce |
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