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Easy Beef Wellington Recipe

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This recipe for Easy Beef Wellington, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Schork


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

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
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.

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 450
Bake for 12 minutes and let rest for 5 minutes before serving.
Serve with wine sauce




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