Broccoli Beef Wellington Recipes

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WELL DESERVED, WELL DRESSED INDIVIDUAL BEEF WELLINGTONS WITH STEAMED BROCCOLI SPEARS



Well Deserved, Well Dressed Individual Beef Wellingtons with Steamed Broccoli Spears image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 32m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus extra for drizzling
1 tablespoon butter
1 shallot, chopped
1/2 pound button mushrooms and stems, cleaned and finely chopped in food processor
Salt and freshly ground black pepper
2 tablespoons dry cooking sherry, 2 splashes
4 tournedos of beef filet mignon, 1-inch thick
8 ounces mousse pate, available in specialty cheese and appetizer cases of larger markets
1 sheet frozen prepared puff pastry, 11 by 17, defrosted
1 egg, beaten with a splash of water
1 large head broccoli, trimmed and cut into spears

Steps:

  • Preheat oven to 425 degrees F.
  • Heat a small skillet over medium heat. Add oil, butter, shallot and chopped mushrooms. Season mushrooms with salt and pepper and saute 5 minutes. Add sherry to the mushrooms and let the liquid evaporate. Remove mushrooms from the heat.
  • In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.
  • Cut mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally. Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper. Quarter the dough with a sharp knife. Roll each piece of dough into a 10 by 6-inch rectangle. On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces pate and 1 tournedo of beef. Wrap dough up and over the meat. Seal the dough with egg wash and trim excess. Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush. Affix dough garnishes with egg wash. For a simple decoration, roll dough bits into a long, thin spaghetti like string and make swirls on each Wellington. Bake beef Wellingtons 10 minutes or until golden. Let stand 5 minutes, then serve.
  • Steam broccoli spears in 1-inch simmering salted water, covered, for 8 to 10 minutes, or until just tender. Transfer spears to a serving plate or individual dinner plates along side Wellingtons.

GROUND BEEF WELLINGTON



Ground Beef Wellington image

Trying new recipes is one of my favorite hobbies. It's also the most gratifying. What could beat the smiles and compliments of the ones you love? This recipe is easy yet fancy, perfect for when it's just you and one kid or a friend.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 12

1/2 cup chopped fresh mushrooms
1 tablespoon butter
2 teaspoons all-purpose flour
1/4 teaspoon pepper, divided
1/2 cup half-and-half cream
1 large egg yolk
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/2 pound ground beef
1 tube (4 ounces) refrigerated crescent rolls
Large egg, lightly beaten, optional
1 teaspoon dried parsley flakes

Steps:

  • In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat and set aside., In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place a meat loaf on each rectangle. Bring dough edges together and pinch to seal. If desired, brush with egg wash. Bake at 350° until golden brown and a thermometer inserted into meat loaf reads 160°, 24-28 minutes., Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

Nutrition Facts : Calories 578 calories, Fat 37g fat (16g saturated fat), Cholesterol 207mg cholesterol, Sodium 909mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 28g protein.

BEEF WELLINGTON



Beef Wellington image

This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!

Provided by Normala

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h

Yield 8

Number Of Ingredients 12

2 ½ pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
½ cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
  • Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
  • Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
  • Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
  • Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
  • Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

Nutrition Facts : Calories 744.3 calories, Carbohydrate 29.6 g, Cholesterol 131.4 mg, Fat 57.2 g, Fiber 1.2 g, Protein 26.2 g, SaturatedFat 21.2 g, Sodium 433.7 mg, Sugar 1.1 g

BEEF WELLINGTON



Beef wellington image

Gordon Ramsay's version of the classic steak dish - a showstopping centrepiece on a special occasion

Provided by Gordon Ramsay

Categories     Dinner

Time 2h30m

Number Of Ingredients 10

a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
3 tbsp olive oil
250g/9oz chestnut mushroom, include some wild ones if you like
50g/2oz butter
1 large sprig fresh thyme
100ml/3.5 fl oz dry white wine
12 slices prosciutto
500g/1lb 2oz pack puff pastry, thawed if frozen
a little flour, for dusting
2 egg yolks beaten with 1 tsp water

Steps:

  • Heat oven to 220C/fan 200C/gas 7.
  • Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
  • While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't become a slurry.
  • Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.
  • Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.
  • Remove the mushroom duxelle from the pan to cool and discard the thyme.
  • Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.
  • Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.
  • Use the cling film's edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
  • Chill the fillet while you roll out the pastry.
  • Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.
  • Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.
  • Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
  • Beat the 2 egg yolks with 1 tsp water and brush the pastry's edges, and the top and sides of the wrapped fillet.
  • Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
  • Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.
  • Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
  • Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.
  • Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Nutrition Facts : Calories 763 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 32 grams carbohydrates, Protein 50 grams protein, Sodium 2.46 milligram of sodium

CLASSIC BEEF WELLINGTONS



Classic Beef Wellingtons image

Perfect for holidays, this beef Wellington recipe is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. -Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

4 beef tenderloin steaks (6 ounces each)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons olive oil, divided
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, lightly beaten

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°).

Nutrition Facts : Calories 945 calories, Fat 51g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 866mg sodium, Carbohydrate 74g carbohydrate (3g sugars, Fiber 10g fiber), Protein 48g protein.

BEEF BROCCOLI WELLINGTON



Beef Broccoli Wellington image

Provided by My Food and Family

Categories     Home

Time 40m

Number Of Ingredients 7

1 lb ground beef
1 cup shredded mozzarella cheese
1/2 cup chopped onion
1/2 cup reduced fat sour cream
9 oz package broccoli pieces, thawed and drained
2 cans (8 oz. each) reduced fat Pillsbury crescent dinner rolls
1 egg, beaten

Steps:

  • Preheat oven to 375°F. Brown meat and drain well. Stir in cheese, onion, sour cream, and broccoli. Simmer 10 minutes.
  • On an ungreased cookie sheet, place dough from both cans side by side--long ends overlapping slightly. Press perforations to seal. Spoon meat mixture into center. Bring edges of dough to center. Seal edges. Brush with beaten egg.
  • Bake 18-22 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BEEF BROCCOLI WELLINGTON



Beef Broccoli Wellington image

Make and share this Beef Broccoli Wellington recipe from Food.com.

Provided by jmartis441

Categories     One Dish Meal

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 7

1 lb ground beef (sub ground turkey)
1 lb fresh broccoli
4 ounces mozzarella cheese (sub fat free) or 4 ounces cheddar cheese (sub fat free)
1/2 cup chopped onion
1/2 cup sour cream (sub fat free)
1/4 teaspoon salt and pepper
2 (8 ounce) packages crescent rolls (sub reduced fat rolls)

Steps:

  • Brown ground beef or turkey and drain.
  • Add cut up broccoli, cheese (mozzarella for beef, cheddar for turkey), onion, sour cream, salt and pepper.
  • Mix well and simmer 10 minutes.
  • Preheat oven to 375 degrees.
  • Roll out one package of c resent rolls on a ungreased cookie sheet.
  • Add filling.
  • Roll out the other package of crescent rolls on top of mixture, pinching the sides so mixture stays inside.
  • Bake 18 to 22 minutes.
  • This is one of my all time favorites. I really love the turkey and cheddar one. I sub fat-free when ever I can.

Nutrition Facts : Calories 926.8, Fat 38.8, SaturatedFat 16.3, Cholesterol 168.9, Sodium 1097.1, Carbohydrate 99.7, Fiber 21.4, Sugar 13.2, Protein 51.5

BEEF AND BROCCOLI WELLINGTON



Beef and Broccoli Wellington image

I LOVE this recipe!! I learned it from a friends mother and it's always a big hit whenever I make it, even the kids love it! It's super easy to make and you can even make the mixture the night before (store it in the fridge) if you're pressed for time.

Provided by EB9710

Categories     Savory Pies

Time 43m

Yield 2 Wellingtons, 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
1/2 cup onion (chopped)
1 (9 ounce) package frozen broccoli (thawed and drained)
1/2 cup sour cream
1 cup mozzarella cheese (shredded)
2 (8 ounce) cans crescent rolls
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg (beaten)

Steps:

  • Heat oven to 375°F.
  • In a large skillet, brown the ground beef and onion over medium heat, drain well when it's done.
  • While the beef is cooking mix together in a large bowl the thawed broccoli, sour cream, mozzarella cheese,salt and pepper. Then add in the cooked ground beef and onions and mix well.
  • Spray a baking sheet with nonstick cooking spray. Unroll dough from one can into a large rectangle and press the seams together.
  • Spoon half of the mixture onto the dough lengthwise down the center, leaving about 1/4" open on each end.
  • Wrap the longer sides up over the mixture and pinch them together to form a seal on top. Pinch and seal edges too.
  • Do the same with the second can of rolls and the other half of mixture.
  • Brush the beaten egg over both pieces of dough.
  • Bake at 375°F for 18 to 22 minutes, or until golden brown.

Nutrition Facts : Calories 774.9, Fat 37.6, SaturatedFat 15.9, Cholesterol 217.5, Sodium 974.1, Carbohydrate 65.6, Fiber 6.5, Sugar 7.9, Protein 42.3

TRADITIONAL BEEF WELLINGTON



Traditional Beef Wellington image

A pastry-wrapped, melt-in-your-mouth, traditional beef wellington that everyone will love!

Provided by tmbarnes77

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h25m

Yield 6

Number Of Ingredients 9

6 medium portobello mushroom caps, chopped
sea salt and ground black pepper to taste
1 ¼ pounds New York strip steak, trimmed
4 tablespoons olive oil
3 tablespoons prepared English mustard
8 thin slices prosciutto
1 sheet frozen puff pastry, thawed
1 egg
1 teaspoon water

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.

Nutrition Facts : Calories 529.2 calories, Carbohydrate 24.4 g, Cholesterol 84.9 mg, Fat 38 g, Fiber 2.5 g, Protein 23.7 g, SaturatedFat 10.3 g, Sodium 482.3 mg, Sugar 2.6 g

TASTY 101: BEEF WELLINGTON RECIPE BY TASTY



Tasty 101: Beef Wellington Recipe by Tasty image

Here's what you need: mixed mushroom, beef tenderloin, kosher salt, freshly ground black pepper, vegetable oil, mustard, unsalted butter, shallots, garlic, cognac, prosciutto, all purpose flour, puff pastry, large egg

Provided by Katie Aubin

Categories     Dinner

Time 5h

Yield 6 servings

Number Of Ingredients 14

1 lb mixed mushroom, such as baby bella, shiitake, and trumpet, cleaned
1 beef tenderloin
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons vegetable oil
¼ cup mustard
2 tablespoons unsalted butter
2 shallots, finely diced
4 cloves garlic, minced
¼ cup cognac
12 slices prosciutto, or jamon
all purpose flour, for dusting
1 sheet puff pastry, thawed, plus 1, for decorating (optional)
1 large egg, beaten

Steps:

  • Preheat the oven to 300°F (150°C).
  • Add the mushrooms to the bowl of a food processor and pulse until finely diced, but not blended into a paste. Spread the mushrooms on a baking sheet in an even layer and transfer to the oven. Cook, stirring every 15 minutes, until the mushrooms have released their moisture and are dried out, about 45 minutes total.
  • Meanwhile, truss the tenderloin: Measure a piece of butcher's twine 6 times the length of the tenderloin. Wrap the twine around one end of the loin and tie a knot to secure the string. Make a loop around your hand with the string and place over the loin about 1 inch down from the first knot. Continue looping the twine in 1-inch intervals until you reach the end, then tie the twine in a knot to secure (this helps the tenderloin hold its shape). Generously season the beef tenderloin with salt and black pepper.
  • Heat the vegetable oil in a large cast iron skillet over medium-high heat until shimmering. Place the seasoned tenderloin in the pan and sear quickly on all sides to lock in moisture, about 1 minute per side. Do not overcook; it's fine if the meat does not have a golden brown crust.
  • Remove the pan from the heat and transfer the seared tenderloin to a small plate or baking sheet. Cut off the twine, then brush the tenderloin with the mustard to cover completely. Transfer to the refrigerator to cool, about 1 hour.
  • Return the pan to medium-low heat. Add the butter, shallots, and garlic and cook until the shallots have caramelized, about 5 minutes, stirring with a wooden spoon or heat-safe spatula to prevent from burning.
  • Deglaze the pan with the cognac, stirring to scrape up any browned bits from the bottom. Continue cooking until the alcohol has evaporated and the pan is mostly dry, about 1 minute. Add the dehydrated mushrooms and stir to incorporate. Season with salt to taste. Transfer the duxelles to a bowl and cover with plastic wrap, pressing directly against the surface. Transfer to the refrigerator to cool completely, about 45 minutes.
  • On a large sheet of plastic wrap, arrange the prosciutto in a large rectangle wide enough to cover the tenderloin, layering evenly. Spread the mushroom mixture evenly across the prosciutto, leaving a 1-inch border around the edges, and press down in a flat layer.
  • Place the tenderloin at the bottom of the mushroom mixture and use the plastic wrap to help roll the prosciutto and mushrooms around the tenderloin. The prosciutto should tightly and completely cover the tenderloin. Hold the ends of the plastic wrap and roll the log to help create a tight seal. Refrigerate the roll until chilled all the way through, about 1 hour.
  • Place a sheet of puff pastry on a lightly floured surface and roll out with a lightly floured rolling pin until the pastry sheet is large enough to cover the log.
  • Brush the top third of the puff pastry with beaten egg. Unwrap the log and place on the bottom third of the pastry, then roll up into a tight log, turning so the seal is at the bottom. Fold in the sides of the pastry and press under the log. Set the log on a large sheet of plastic wrap and roll to wrap tightly. Refrigerate again while the oven preheats.
  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Unwrap the log and set on the prepared baking sheet. Brush the log all over with beaten egg, then use a paring knife to create a decorative pattern on the puff pastry. Alternatively, cut the second sheet of puff pastry into long strips and create a lattice over the Wellington, and/or cut out autumnal shapes and press them onto the log. Brush the log with more beaten egg.
  • Bake the Wellington until the puff pastry is a deep golden brown, 30-40 minutes. If the pastry is getting too dark before the beef is finished cooking, cover loosely with foil and continue cooking. The internal temperature of the beef should reach 125°F (52°C) for a medium-rare finish.
  • Remove the Wellington from the oven and let rest for 1 hour. The internal temperature will continue to rise to 135°F (57°C).
  • Slice the beef Wellington into 1-inch pieces and serve.
  • Enjoy!

Nutrition Facts : Calories 410 calories, Carbohydrate 24 grams, Fat 27 grams, Fiber 1 gram, Protein 13 grams, Sugar 2 grams

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cookyrecipes.com
From cookyrecipes.com


QUICK BEEF WELLINGTON | RICARDO
With the rack in the middle position, preheat the oven to 190°C (375°F). Line a baking sheet with aluminum foil. Roll out the dough into 4 10-cm (4-inch) squares. Place the squares on the baking sheet. Bake until golden, about 15 minutes. Cool to room temperature, then cut the squares in half horizontally. Set aside.
From ricardocuisine.com


RECIPE: BEEF-BROCCOLI WELLINGTON (USING GROUND BEEF AND …
BEEF-BROCCOLI WELLINGTON 1 lb. ground beef 1 (9 oz.) pkg. frozen Cut Broccoli, thawed, drained 1 (4 oz.) pkg. (1 cup) shredded mozzarella cheese 1/2 cup chopped onion 1/2 cup dairy sour cream 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 cans (8 oz. each) Pillsbury Refrigerated Quick Crescent Dinner Roll dough 1 egg, beaten (for brushing ...
From recipelink.com


BEEF AND BROCCOLI WELLINGTON - LUNCH RECIPES
Beef and Broccoli Wellington might be just the main course you are searching for. This recipe serves 6. One serving contains 899 calories, 43g of protein, and 64g of fat. A mixture of broccoli, onion, mushroom stems and pieces, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sour cream you ...
From fooddiez.com


THE VIDEO WAS ABOUT HIS 72-HOUR BEEF WELLINGTON RECIPE.
2021-04-30 He flattened it and then placed it on a saran wrap. He took a plate of Prosciutto and gently layered them in the dough. Next, he equally distributed the duxelle and flattened it. Gently, he placed the cut of beef and slowly rolled them together. Back to the saran and towel wrap for this beautiful cut of beef.
From sweetandsavory.co


WHAT TO SERVE WITH BEEF WELLINGTON: 17 SIDES FROM SIMPLE TO …
2021-11-03 10. Roasted Balsamic Brussel Sprouts. Make these roasted Brussel sprouts as a side and serve them alongside beef wellington—they will be a massive hit for sure! The secret to the burst of flavor of the dish is the drizzling of balsamic vinegar into the seasoned Brussel sprouts after the roasting process. 11.
From cookingchew.com


10 BEST BEEF WELLINGTON RECIPES | YUMMLY
egg yolk, button mushrooms, salt, pate, butter, beef, beef tenderloin and 3 more Beef Wellington Kiddy Charts prosciutto, olive oil, dried thyme, English mustard, puff pastry and 6 more
From yummly.com


PILLSBURY BEEF BROCCILI WELLINGTON - COOKEATSHARE
See Also: Beef Broccoli Wellington. Spicy Mini - Meat Pies. Sydney's ... Cooks.com - Recipe - Beef Stroganoff. Chop beef and onions into small cubes and add to pan. Saute until ... Add beef broth and sour cream to same pan and stir well. Add lemon juice and sherry ... Cooks.com - Recipes - Stir Fry Mix.
From cookeatshare.com


MASTERING BEEF WELLINGTON | COOK'S ILLUSTRATED
2020-09-29 Most beef Wellington recipes come together like this: Coat a well‑seared beef tenderloin in duxelles (finely chopped sautéed mushrooms), wrap it in crepes or thinly sliced prosciutto, top it with smears of liver pâté or slabs of foie gras, and encase everything in fancifully decorated pastry. Then slide it into the oven, fingers crossed that the beef emerges juicy and …
From cooksillustrated.com


THE BEST BEEF WELLINGTON RECIPE - FRESH COAST EATS
2020-11-16 Remove the roast from the plastic wrap and place in the center of the puff pastry. Fold in the short edges and tightly wrap the pastry around the roast. Place the roast seam side down in a baking sheet. Bake at 425 degrees for 40-45 minutes or until the pastry is golden brown and beef registers at least 125 degrees.
From freshcoasteats.com


BEEF WELLINGTON | RICARDO
Keep warm. When ready to serve, whisk in the remaining butter. Using a large spatula, transfer the Wellington to a cutting board. Let rest until a thermometer inserted in the centre reads 118°F (48°C), about 10 minutes. Cut into 6 slices. Serve with the sauce and, if desired, sautéed spinach and mashed potatoes.
From ricardocuisine.com


BEEF WELLINGTON RECIPES - BBC FOOD
by Mary Berry. Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon. Main course.
From bbc.co.uk


WHAT TO SERVE WITH BEEF WELLINGTON: 12 BEST SIDE DISHES – RECIPE …
2021-09-22 2. Broccoli. For a nutritious vegetable option, you can also serve broccoli with Beef Wellington. It has a fresh and clean taste that complements the savory main dish. To prepare, simply broil broccoli to give it a nice brown color and bring out more flavor. 3. Green Beans Almondine. Green beans are an excellent side dish with beef since they ...
From recipemarker.com


PILLSBURY BEEF BROCCOLI WELLINGTON RECIPE | DEPORECIPE.CO
2014-09-06 Poor Man S Beef Wellington 4 Sons R Us. Cheesy En And Broccoli Crescent Ring Recipe Pillsbury Com. Poor Man S Beef Wellington 4 Sons R Us. Beef Wellingtons Cooking For 2 Recipe Bettycrocker Com. Pork Wellington Recipe Alton Brown Food Network. 10 Best En Wellington Recipes Yummly.
From deporecipe.co


WHAT TO SERVE WITH BEEF WELLINGTON FOR CHRISTMAS DINNER? 6 SIDE …
2022-04-14 The good news is that Beef Wellington goes well with both savory and sweet dishes. Related Post: ... asparagus, beet, or broccoli. The light flavor of vegetables can help balance the rich and meaty beef dish. 5. Cheesy bacon asparagus casserole. Check Current Price. This version of casserole is considered healthier than the traditional hearty and savory …
From cookindocs.com


BROCCOLI-BEEF WELLINGTON RECIPE REVIEW BY ANONYMOUS – REDCIPES
Broccoli-Beef Wellington recipe review by Ciji - Get more ideas of beef pie recipes on RedCipes. Delicious! I spiced up the filling a bit by adding worcestershire thyme a small dash of fennel and a dab of sour cream. I also used ground venison and fresh broccoli. This one is a keeper for us! Broccoli-Beef Wellington recipe review by Ciji - Get more ideas of beef pie …
From redcipes.com


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