1/4 lb Mushrooms
1/16 cup Butter or margarine
1/4 medium Onion, minced
3/4 cup Fresh bread crumbs
1/16 tsp Thyme
1/8 tsp Pepper
1/4 tsp Salt
1/4 lb Pkg puff pastry
2 Beef rib eye steak, 1 inch
-thick by 3x5 inches
1/2 Eggs separated
1 tsp Water
A Recipe for
Individual Beef Wellingtons With Mushroom Sauce
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
This Recipe for Individual Beef Wellingtons With Mushroom Sauce is one of thousands in the Recipes-to-go Beef Cookbook.
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
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A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
This is a recipe for Individual Beef Wellingtons With Mushroom Sauce from the recipe cookbook of Recipes-to-go (Beef)
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
"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 |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
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.
This can be served with asparagus tips, baby carrots, and broiled
tomato halves.
~Begin Recipe Export- QuikBook version 0.96 Beta A
Serves: 2
Individual Beef Wellingtons With Mushroom Sauce Recipe brought to you by Recipes To-Go