A 1 Beef Wellington Pockets A1 Recipes

CLASSIC BEEF WELLINGTONS

Steps:

• Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled., In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature., Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly., Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg., Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

A.1. SLOW ROASTED SHREDDED STEAK WITH POLENTA #A1

Steps:

• Preheat oven to 275 degrees.
• In an oven-proof dutch oven, with a tight fitting lid, heat vegetable oil over medium-high heat. Season steak with 1 teaspoon salt and 1 teaspoon black pepper. Place in dutch oven and cook on all sides until browned, approximately 2 - 3 minutes per side.
• In a medium bowl, mix together the A.1., jam, 3/4 cup water, garlic, mustard, brown sugar, lemon zest and lemon juice. Pour over steak, cover, and place in preheated oven. Bake for 2 hours, until steak is fork tender. Remove steak to a large plate, cover with foil and let rest. Place the dutch oven with juices on stovetop over medium heat. Remove approximately 1/2 cup of juice to heat-proof bowl, whisk in the potato starch, pour back into dutch oven; stir to combine. Heat sauce until thickened, approximately 2 minutes; keep warm.
• Using two forks, shred the steak into bite-sized pieces; keep warm.
• Bring milk and remaining 1 1/2 cups water to boiling in a large saucepan over high heat. Add in the garlic powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Gradually stir in the polenta and cook, stirring constantly, for approximately 3 minutes until thickened. Stir in the parmesan cheese and butter.
• To serve, spoon polenta into a serving bowl, top with shredded steak and gravy and enjoy!

A.1. MEATLOAF

Steps:

• Heat oven to 350°F.
• Reserve half the tomato sauce. Mix remaining tomato sauce with remaining ingredients just until blended.
• Press meat mixture into 9x5-inch loaf pan sprayed with cooking spray.
• Bake 1 hour or until done (160ºF), draining fat and topping meatloaf with reserved sauce after 50 min.

NOT-SO-SWEDISH MEATBALLS #A1

Steps:

• Place a 6 quart pot of water on the stove on high heat to boil the noodles, In a mixing bowl moisten your 12 slices of white bread with 1/8 cup of water and break into small pieces. Add your ground turkey, egg, prepared mustard, 1/4 cup A-1 sauce, 1 tbsp of garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp dry mustard 1/8 cup of mayonaise and mix with hands until well incorporated. Divide mixture into 16 meatballs.
• Heat 1/4 cup of oil in a skillet over mediun heat. once oil is heated add your meatballs and brown on all sides. (spproximately 10-15 minutes). White your meatballs are cooking grab a sauce pot and add your 3 cups of beef broth remaining 1/4 cup of A-1 sauce, 1/2 tbsp of garlic powder, 1/2 tsp onion powder, 1/2 tsp salt. 1/2 tsp black pepper, 1 tsp cumin and bring to a boil. In a small cup add 3 tbsp of corn starch with 3 tbsp of cold water and mix well. grab a whisk and slowly add the cornstarch mixture stirring constantly to thicken the gravy. At this point your meatballs should be browned. Add meatballs with the oil drippings to the gravy and simmer 20 minutes to finish the cooking process. Drop your noodles into boiling water and cook for 10 minutes while your meatballs are simmering.
• Strain your pasta. place a bed of noodles on a plate and top with 4 meatballs and gravy and serve.

DAY 1 BEEF CHUCK ROAST

Steps:

• Preheat oven to 300 degrees F.
• In a large dutch oven, heat oil.
• Brown meat on all sides and season with salt and pepper while browning.
• Remove beef to a plate when done browning.
• Add onions and mushrooms to the pot and cook until onions are translucent.
• Add garlic and mustard powder and cook for 1 more minute.
• Stir in stock or water and loosen any bits on the bottom of the pot.
• Add sugar and give a good stir.
• Add meat back to pot making sure to also add any juices that drained onto the plate.
• There should be enough liquid to come about halfway up the sides of the roast, but if not, add enough water to reach this point.
• Top with rosemary sprig.
• Cover and cook in the oven for about 3 hours or until meat is fork tender.
• Place the meat on a serving plate and tent with foil.
• Cook the liquid until it is reduced by about half, making a glaze / gravy. You can add a bit of flour mixed with cold water at this point if you want to thicken it.

TURKEY AND VEGETABLE RAGOUT WITH WARM POLENTA ROUNDS #A1

Steps:

• In a large pan, heat 1 tablespoon of the olive oil over medium heat. Saute onion for 3 minutes. Add garlic and saute for 1 minute.
• Add ground turkey to pan. Sprinkle with Italian seasoning, salt and pepper. Let cook until browned, stirring occasionally.
• Add tomatoes and zucchini to the meat. Let cook for 5 minutes, or until zucchini is softened.
• Add A.1. Original Sauce, tomato sauce, lemon juice and chopped parsley. Stir well and let simmer for 5 minutes.
• In a large non-stick pan, heat remaining 2 tablespoons of olive oil over medium heat. Slice tube of polenta into 8 rounds of equal width.
• Place polenta slices into pan in a single layer. Let cook until golden on 1 side, about 5 minutes. Flip over with a spatula. Cook until golden on other side.
• To serve, spoon turkey and vegetable ragout over polenta. Top with crumbled goat cheese.

OPEN FACE BACON JAM AND EGG SANDWICH #A1

Steps:

• Fry bacon until crisp in a medium size non-stick pan over medium-high heat. Remove the bacon to paper towels. Remove all but 1 tablespoon of bacon grease. Add the onions to the remaining bacon grease and cook until soft and brown, approximately 10 minutes. Add the jelly, A.1., and brown sugar and cook for 12 - 15 minutes, stirring occasionally until sauce begins to thicken like jam. Stir in the walnuts and set aside.
• Add the oil to a small saucepan and heat until shimmering over high heat. Place rice flour, pepper, salt, and spinach leaves in a zip lock bag to coat. Lower heat to medium-high and drop in the spinach. Fry until lightly crisp, approximately 2 minutes. Remove to paper towels.
• To a small nonstick skillet, add one egg at a time and cook sunny side up.
• While eggs cook, heat buns according to package directions. Remove from oven and keep warm.
• To plate: Spread jam onto both cut sides of the roll, add 4 slices bacon to one side, then the spinach and tomatoes. Top with the egg and serve open faced. Enjoy!
• Note: extra jam can be stored in the refrigerator for up to 2 weeks.

TRADITIONAL BEEF WELLINGTON

Steps:

• Place mushrooms in the bowl of a food processor. Blend to a very fine consistency.
• Heat a frying pan over medium heat. Add mushrooms and 1 pinch salt and pepper. Cook until moisture evaporates and mixture thickens, about 5 minutes. Transfer to a plate.
• Lightly season strip steak with salt and pepper. Heat a frying pan over high heat and add olive oil. Sear strip lightly on all sides to seal in juices, 5 to 7 minutes total, making sure not to overcook. Remove and baste with English mustard.
• Lay out a large piece of plastic wrap and place prosciutto on top in 2 rows of 4, overlapping them. Spread mushrooms evenly on top. Place steak in the center and roll prosciutto tightly around it. Wrap tightly in plastic wrap, twisting the ends. Chill in the refrigerator for 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Roll out pastry sheet; unwrap steak and place in the center. Mix egg and water in a bowl to make egg wash. Apply egg wash to the edges of the pastry using a pastry brush. Fold pastry tightly around steak. Chill for 5 minutes.
• Brush egg wash over the pastry and sprinkle sea salt on top. Place on the prepared baking sheet.
• Bake in the preheated oven until pastry turns golden, 25 to 30 minutes. Remove and let stand for 5 minutes before slicing into 1-inch pieces.