1 lb Mushrooms
1/4 cup Butter or margarine
1 medium Onion, minced
3 cup Fresh bread crumbs
1/4 tsp Thyme
1/2 tsp Pepper
1 tsp Salt
1 lb Pkg puff pastry
8 Beef rib eye steak, 1 inch
-thick by 3x5 inches
2 Eggs separated
4 tsp Water
A Recipe for
Individual Beef Wellingtons With Mushroom Sau
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
This Recipe for Individual Beef Wellingtons With Mushroom Sau is one of thousands in the Recipes-to-go Beef Cookbook.
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
If you enjoy this Individual Beef Wellingtons With Mushroom Sau Recipe - you should enjoy the recipe collections you can find on the websites below:
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
Food Tip |
This is a recipe for Individual Beef Wellingtons With Mushroom Sau from the recipe cookbook of Recipes-to-go (Beef)
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
There is no such thing as a little garlic. |
| A. Baer |
Remove stems from 8 mushrooms, set mushrooms aside. Mince remaining
mushrooms and extra stems. In a large skillet over medium heat, melt
butter, add mushrooms and onions and cook for 5 minutes or until all
liquid is evaporated. Stir in bread crumbs, thyme, salt, pepper and
cool. Prepare puff pastry as package directs. Cut 8 rectangular
pieces and reserve scraps. Place 1/3 cup of mushroom mixture in the
centre of each pastry rectangle, top with steaks and 1 whole mushroom
each. In a small bowl, beat egg whites and 2 tsp of water with a
fork. Brush pastry
edges. Fold pastry over steak and mushroom; overlap edges and press
to seal. Roll out scraps, cut into leaf or other designs. Brush backs
with egg white and arrange on pastry rectangles. Place on cookie
sheet. Refrigerate for 2-3 hours. Let meat sit at room temperature,
about 30 minutes before baking. Preheat oven to 400F. In a cup, beat
egg yolk with 2 tsp water, brush over pastry. Bake 23 minutes for
rare, 25 minutes for medium. Serve immediately with Demi-glaze sauce.
(follows) This can be served with asparagus tips, baby carrots, and
broiled tomato halves. Serves 8.
Serves: 8
Individual Beef Wellingtons With Mushroom Sau Recipe brought to you by Recipes To-Go