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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef Wellington Recipe

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This recipe for Beef Wellington is from Favorite Recipes of Tery Baldwin, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 17 oz pkg of Pepperridge Farms frozen puff pastry shells (1 sheet, thawed)
1 Tbs cooking oil
4 Beef Tenderloin steaks (~ 1 lb), 1" thick
4 oz can mushrooms, stems and pieces, drained (or sauted fresh mushrooms)
1 Tbs chopped parsley
1/4 tsp garlic salt
Dash of pepper
Milk and flour
Directions:
Directions:
Preheat oven to 450º.

Brown steaks, on medium-high, in cooking oil for 2 minutes.

In small bowl, combine parsley, pepper, garlic salt and mushrooms.

Cut thawed pastry sheet with 4 parts on lightly floured surface...divide mushroom mixture over each square. Place meat on top of each square and fold edges over meat. Moisten edges of pastry with water and pinch to close.

Place face down in shallow baking dish and brush lightly with milk.

Bake 12-14 minutes until pastry is brown. Do not overcook.
Number Of Servings:
Number Of Servings:
4

 

 

 

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