1 2 Lb Beef Fillet
1 Recipe, marinade for beef
1 Recipe, French lining pastry
1/4 lb Mushrooms, fresh, sliced
1 Recipe, Anglais glaze
A Recipe for
Mike Stock Beef Wellington
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
This Recipe for Mike Stock Beef Wellington is one of thousands in the Recipes-to-go Beef Cookbook.
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
If you enjoy this Mike Stock Beef Wellington Recipe - you should enjoy the recipe collections you can find on the websites below:
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
sing Sage: |
This is a recipe for Mike Stock Beef Wellington from the recipe cookbook of Recipes-to-go (Beef)
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
Trim any gristle and surplus fat from the fillet, then place in a
medium-sized bowl. Pour the marinade over the fillet and cover the
bowl with plastic wrap. Marinate the fillet for about 4 hours, turning
occasionally. Remove the fillet from the marinade and drain well.
Roll out the pastry on a well-floured board to 1/8 inch thickness.
Cut into a rectangle wide enough to overlap the fillet by 1 1/2
inches and long enough to cover the ends well. Place the pastry
rectangle carefully over a shallow baking dish. arrange half the
mushrooms length-wise down the center of the pastry, then place
fillet over the mushrooms. Arrange the remaining mushrooms over the
fillet. Wrap, glaze, then decorate the fillet for baking according to
the step by step instructions. Bake in a preheated 400-degree oven
for about 40 minutes for a medium rare fillet or 50 minutes for a
medium doneness. Serve immediately. STEP BY STEP DIRECTIONS:
#1.Wrapping the fillet; Lift one long side of the pastry over the
fillet and brush the edge with cold water. Lift the opposite side
over the top of the pastry and press gently to seal. #2. Wet the
short ends and press together sealing well. Trim off the excess
pastry. #3. Brush the wrapped fillet with Anglais glaze. #4. Cut the
pastry trimmings into decorative rounds, crescents or into 3/8 inch
strips for braiding. Place over the seam on the top of the pastry.
Brush the trim with glaze. Any unused trim may be glazed and baked
separately until golden brown. This recipe requires three additional
recipes that I am posting with this outline. The recipes required
are; Mike Stock Marinade for Beef, Mike Stock french lining pastry,
and Mike Stock Angais Glaze.
Serves: 6
Mike Stock Beef Wellington Recipe brought to you by Recipes To-Go