Individual Beef Wellingtons With Mushroom Sauce Recipe




Individual Beef Wellingtons With Mushroom Sauce Ingredients

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

 

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Those who forget the pasta are condemned to reheat it.

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This Individual Beef Wellingtons With Mushroom Sauce recipe is one of many in our Beef Category.






When baking, follow directions. When cooking, go by your own taste.

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This Recipe for Individual Beef Wellingtons With Mushroom Sauce is one of thousands in the Recipes-to-go Beef Cookbook.


Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.



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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.


This is a recipe for Individual Beef Wellingtons With Mushroom Sauce from the recipe cookbook of Recipes-to-go (Beef)


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Individual Beef Wellingtons With Mushroom Sauce recipe - a tasty recipe for you to add to your collection!

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Those who forget the pasta are condemned to reheat it.

Author Unknown



Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.

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Individual Beef Wellingtons With Mushroom Sauce

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.







Individual Beef Wellingtons With Mushroom Sauce Directions

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

 

 

 

 

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