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How To make Individual Beef Wellington
1/2 Of A 17 Oz Pkg. (1 Sheet) Frozen Puff Pastry
1/4 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Dried Marjoram
crushed
2 Beef Tenderloin Steaks :
4-6 oz. each
1 Tbls. Deli Or Canned Mushroom Pate
1 Egg White -- beaten
Bordelaise Sauce Thaw pastry according to package directions; set aside. In a small bowl stir together, salt, pepper and marjoram. Rub salt mixture over steaks, coating all sides. Cut thawed pastry into 2 portions. Spread 1 tbls. pate over one side of each steak. Place a steak, pate side down, on the center of each portion of pastry. Wrap pastry around meat. Trim excess pastry from ends. Seal ends. Place seam side down in a greased, shallow baking pan. Brush with beaten egg white. If desired, reroll trimmings to make cutouts. Makes 2 servings. Brush with beaten egg white. Bake uncovered in a 425F oven for about 15 minutes or until pastry is golden and meat is medium rare. If desired, serve with Bordelaise Sauce. Makes 2 servings. You can check it with a meat thermometer, it should be 140F.
How To make Individual Beef Wellington's Videos
Jamie Oliver Makes an Ace Beef Wellington
James Corden welcomes Jamie Oliver from his kitchen in London to teach The Late Late Show audience how to make a beef wellington. From the sear to the mushrooms to the pastry, James and Jamie go step-by-step through this showstopper. Jamie's new book 7 Ways: Easy Ideas for Every Day of the Week is available now.
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The Classics, Beef Wellington - Chef Jason Bunin Cocoa Beach, Fl
This week I'm making a classic dish that's always popular at Flavour Kitchen and Wine Bar, Beef Wellington. While there is no consensus on where the name came from, for over 100 years now everyone agrees that when you wrap a filet mignon in puff pastry, it's AMAZING!
Some chefs like to cook an entire puff pastry wrapped tenderloin at one time, including that other guy that cusses a lot from across the pond, but getting the temperature right is not easy that way and most restaurants can't throw away $100 worth of meat like they do on TV, even if some Scottish guy is yelling at them, and making one whole at home doesn't even make sense for most people. So I'm going to show you how to make individual portions and still impress your friends and family with an amazing dish that's sure to give them a palatable orgasm!
You can visit Flavour Kitchen and Wine Bar in Downtown Cocoa Beach Monday, Wednesday, and Thursday 4-9PM, Friday and Saturday 4-11PM and Sunday Brunch 11AM-3PM. Reserve your table through OpenTable on our website or any of our social media channels.
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The EASIEST Way To Make Gordon's FAMOUS Beef Wellington!
Mini Beef Wellington Recipe - From the Test Kitchen
Does the idea of serving beef wellington for the holidays sound like more than you can manage? Not any more! You can assemble individual packages of pastry-wrapped tenderloin medallions weeks in advance and freeze them, then all you have to do is pop them in the oven just before the big meal.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to Make Individual Beef Wellingtons
These flavorful and decadent individual mini beef wellingtons are exactly what you need on your holiday table. Made with fork-tender Omaha Steaks filet mignon, this classic dish will have your guests raving!
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Mini beef Wellingtons #shorts