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How To make Individual Beef Wellingtons with Mushroom Sauce
1.00 lb Mushrooms
0.25 c Butter or margarine
1.00 md Onion, minced
3.00 c Fresh bread crumbs
0.25 ts Thyme
0.50 ts Pepper
1.00 ts Salt
1.00 lb Pkg puff pastry
8.00 Beef rib eye steak, 1 inch
-thick by 3x5 inches 2.00 Eggs separated
4.00 ts Water
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
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How To Make Individual Beef Wellingtons | Christmas Dinner Recipe | Rachael Ray
Watch Rach show you how to make this individually portioned, indulgent meal that's perfect for your Christmas dinner.
Individual Beef Wellington BUT BETTAH!
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INGREDIENTS YOU'LL NEED:
recipe by shereen pavlides
for the Duxelle:
3 tablespoons unsalted butter
1 tablespoons avocado oil
2 tablespoon fresh thyme leaves
3 large shallots - thinly sliced
12 ounces wild mushrooms - finely chopped
kosher salt / freshly ground black pepper
4 garlic cloves - minced
2 tablespoons Worcestershire sauce
for the filets:
4 (8-ounce) filet mignon steaks (2-inches thick) - pat dry
2 tablespoons avocado oil
puff pastry from scratch or 1 (17.3 ounce) package puff pasty - thawed
all-purpose flour
2/3 (5.2 ounce) package boursin gournay cheese
1 egg - beaten
for the gravy:
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 garlic cloves - minced
1/4 cup good quality madeira wine (from a liquor store)
2 cups homemade or good quality beef stock
1 tablespoon fresh thyme
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The Perfect Beef Wellington with a Port and Mushroom Sauce | Classic Beef Dishes
A classic beef dish made with the best quality PGI Welsh Beef fillet - what could be better!
Follow our step by step guide for perfect results.
Head to our website for the full recipe:
How To Make Fool-Proof Beef Wellington
Ready to impress your family and friends? While it does take some patience, our foolproof Beef Wellington is guaranteed be a showstopper with it's tender melt-in-your-mouth interior and perfectly flaky latticed crust. Even if this is your first time making it, you'll knock it out of the park!
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Peg Ivy Individual Beef Wellingtons
Fine dining BEEF WELLINGTON recipe | Michelin star POMME PURÉE
In this video, I am going to show you how you can do a delicious fine dining recipe with beef wellington and buttery potato puree like from Michelin star restaurant at home.
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