Minced Beef Wellington Recipes

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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.

MINCED BEEF WELLINGTON



Minced beef wellington image

John Torode nostalgically shares his nana's recipe for a Sunday lunch with a money-saving twist

Provided by John Torode

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 10

1kg minced beef
100g tomato ketchup
4 eggs
3 onions, finely chopped
3 garlic cloves, finely chopped
small handful sage, chopped
handful parsley, chopped
25g butter
200g mushrooms, finely chopped
500g pack puff pastry

Steps:

  • Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins - or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs.
  • Heat the oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
  • Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.
  • Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
  • Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.

Nutrition Facts : Calories 640 calories, Fat 45 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium

MINI BEEF WELLINGTONS



Mini Beef Wellingtons image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h5m

Yield 12 servings

Number Of Ingredients 14

1 tablespoon salted butter
1 tablespoon olive oil
1 1/2 pounds beef filet, cut into 12 equal chunks
Kosher salt and freshly ground black pepper
1 medium onion, diced finely
1 tablespoon fresh thyme, minced
6 ounces cremini mushrooms, stems removed
1 tablespoon Dijon mustard
One 10-by-15-inch sheet frozen puff pastry, such as Pepperidge Farm, thawed
All-purpose flour, for dusting
1 large egg yolk, beaten
2 tablespoons sea salt flakes
Chopped fresh parsley, for garnish
Bottled horseradish sauce, for serving

Steps:

  • Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.
  • Heat the butter and olive oil in a large skillet over a medium-high heat. Sprinkle the steak chunks with salt and pepper. When the butter has melted and the oil is hot, add the steak chunks and sear them for about 45 seconds per side. (The steaks will only be partially cooked at this stage.) Remove and set aside to partially cool.
  • Add the onion and thyme to the same skillet and stir. Allow to continue cooking while you place the mushrooms in a food processor and pulse until they are finely chopped. Add the mushrooms to the skillet and stir to combine. Cook, stirring, until the mushrooms are golden and the liquid has evaporated from the skillet, 8 to 10 minutes. Remove the skillet from the heat, then add the Dijon mustard and stir to combine.
  • While the mushrooms are cooking, lay out the puff pastry on a lightly floured surface. Using a rolling pin, roll the pastry to a 12-by-16-inch rectangle. Cut into 12 equal squares by cutting 4 long strips, then cutting each strip crosswise 3 times.
  • Place a small amount of the mushroom mixture (known as duxelles) into the center of each square. Top each square with a piece of the steak. Fold the puff pastry up and over the steak, totally encasing the steak and mushroom mixture inside. Place on the prepared baking sheet with the smooth side facing upwards. Repeat with the remaining pastry, duxelles and steak.
  • Brush each bundle with the egg yolk and sprinkle with the sea salt. Bake until golden, 16 to 18 minutes. Allow to cool slightly. Garnish with the chopped parsley and serve with the horseradish sauce. Enjoy.

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

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.

GROUND BEEF WELLINGON



Ground Beef Wellingon image

This is a great alternative when you want to impress guests but don't want to spend a fortune on a meal. Using ground beef is faster and easier on the pocketbook. The recipe makes one large beef wellington that you slice up into portions. This would be great with a homemade gravy. A Jamie Oliver recipe.

Provided by LifeIsGood

Categories     < 4 Hours

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 medium onion
1 large carrot (or 2 small)
1 celery (2 if small)
1 potato
2 garlic cloves
1 large portobella mushroom
2 tablespoons olive oil
4 sprigs fresh rosemary, opt. (I prefer it without)
3/4 cup frozen peas (this is my estimate. Jamie suggests a "big handful")
1 large egg
1 lb ground meat, good quality, I use ground round
sea salt & freshly ground black pepper
flour, for dusting
2 sheets puff pastry, defrosted

Steps:

  • Preheat oven to 350 degrees F.
  • Peel and chop the carrot, onion, potato and celery into 1/4 inch size dice.
  • Grate (or mince) the garlic.
  • Clean and roughly chop the mushroom so the pieces are about the same size as the other veggies.
  • Put all the veggies into a large frying pan on medium-low, with approximately 2 T. of olive oil.
  • If using the rosemary: Pluck the rosemary leaves off of the stems , finely chop them and add them to the pan.
  • Stir and cook for about 8 minutes or until the veggies soften and get slightly colored.
  • Add the frozen peas and cook for another minute.
  • Put the veggie mix into a large bowl and let cool completely.
  • Crack an egg into a separate cup or bowl and beat it.
  • Add the ground beef to the bowl of cooled veggies with a good pinch of salt and pepper and half of the beaten egg. Mix this all up well. Your clean hands are your best tool here!
  • Lightly dust a clean work surface and rolling pin with flour and lay the puff pastry sheets one on top of the other. Roll out the puff pastry so it is a 12 x 16 rectangle. ( Dust it with flour as you go.)
  • Turn the pastry so you have a long edge in front of you. Place the ground beef mixture along this edge. Mold it into an even, long sausage shape and brush the edges of the pastry with a little of the beaten egg. Roll the ground beef up in the pastry until it is completely covered. Squeeze the ends together to tightly seal.
  • Jamie says to dust a large cookie sheet with flour and put your Wellington on top of it. I did it using nonstick foil and omitted the flour dusting. Or you could use parchment. Brush the Wellington all over with the rest of the beaten egg.
  • Bake in your preheated oven for about 40 minutes to an hour, until golden. If the crust is golden by 40 or 45 minutes, then you can take it out.
  • To Serve:.
  • Let the Wellington rest for about 5 minutes or so, once out of the oven.
  • Slice the Wellington up into portions and enjoy!
  • Note there will be a little bit of moisture that comes out after slicing. You may want to move your slices onto a serving platter or plates right after slicing.

Nutrition Facts : Calories 838.2, Fat 55, SaturatedFat 13.2, Cholesterol 46.5, Sodium 376.1, Carbohydrate 73.5, Fiber 5.4, Sugar 5, Protein 13.7

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

SHOW-STOPPING BEEF WELLINGTON RECIPE BY TASTY



Show-Stopping Beef Wellington Recipe by Tasty image

The ultimate beef Wellington can seem difficult to make, but each step is actually pretty simple. After cooking the seasoned beef, brush it with mustard and store in the fridge. Then fry up some chopped mushrooms and shallots in butter before wrapping the beef in prosciutto and the mushroom mixture. All that's left is unraveling some store-bought puff pastry and making a beautiful, woven, floral design before baking. It's hard to cut into this masterpiece, but the taste is worth it!

Provided by Matthew Johnson

Categories     Dinner

Yield 12 servings

Number Of Ingredients 12

3 lb center-cut beef tenderloin
kosher salt, to taste
black pepper, to taste
2 tablespoons canola oil
¼ cup english mustard
1 tablespoon butter
2 shallots, minced
2 lb cremini mushroom, minced
5 cloves garlic, minced
½ lb prosciutto, thinly sliced, or ham
1 sheet puff pastry
2 eggs, beaten

Steps:

  • Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
  • Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. Repeat searing on all sides, including the tenderloin ends.
  • Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.
  • Brush the mustard on all sides of the meat while it's still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).
  • To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. Season with salt and pepper to taste.
  • Remove the mushrooms from the pan and let cool completely.
  • Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.
  • Lay overlapping strips of prosciutto on the plastic into an even square layer.
  • Spread a layer of the mushrooms evenly over the prosciutto.
  • Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington's shape. Place in the refrigerator for 15 minutes.
  • Preheat oven to 400°F (200°C).
  • Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.
  • Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.
  • Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.
  • Decorate with additional pastry (optional). Sprinkle with kosher salt.
  • Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
  • Enjoy!

Nutrition Facts : Calories 387 calories, Carbohydrate 13 grams, Fat 21 grams, Fiber 1 gram, Protein 35 grams, Sugar 1 gram

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From halfassedgourmets.wordpress.com


CRAVINGS | BEEF WELLINGTON
Chill for 30 minutes. Preheat the oven to 435°F. Unroll the puff pastry on a flat surface; if necessary, use a rolling pin to roll it out a bit so it is longer than the tenderloin by a few inches on each side. Remove the plastic wrap from the tenderloin; it should be completely wrapped in prosciutto. Place the tenderloin centered at one edge ...
From cravingsbychrissyteigen.com


BEEF AND MUSHROOM WELLINGTON - CANADIAN COOKING ADVENTURES
2018-12-15 Remove and set aside. In the same pan add the butter and sliced brown mushrooms and saute till browned. Add back in the hamburger, minced garlic, garlic powder and fresh herbs and saute another 3 minutes all together. In a large bowl add cooked hamburger and mushrooms along with the panko bread crumbs, 1 tbsp of flour and egg.
From canadiancookingadventures.com


BEEF WELLINGTON USING MINCED BEEF STEAK - MINCERECIPES.INFO
2021-10-01 Add your chopped vegetables and peas and fry for 7-9 minutes on medium heat for the first 3 minutes, then lower the heat for the last 5 minutes. Add Garlic and fry for 1 minute. Set aside to cool. Place the beef and all the other ingredients- one egg only (not the pastry) in a large bowl and mix well with your hands to ensure a good combination.
From mincerecipes.info


MINCED BEEF WELLINGTON RECIPE | YUMMLY
Oct 14, 2020 - Pastry came out good, but the ground beef tasted bland. Next time, we will try the traditional Beef Wellington. Oct 14, 2020 - Pastry came out good, but the ground beef tasted bland. Next time, we will try the traditional Beef Wellington. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


ITALIAN BEEF WELLINGTON WITH MINCE - COOK WITH GUSTO
Make sure to use a fork to seal any patched pastry pieces. Bake in the oven for 25 minutes. In the meantime, cut the onion. Drizzle plenty of extra virgin olive oil in a pan, and add the onion to caramelize. After around 7 minutes, add your defrosted peas. Season with salt and pepper, and mix from time to time.
From cookwithgusto.com


MINCED BEEF RECIPES | JAMIE OLIVER
Minced beef recipes (16) A wonderfully flexible ingredient, mince is the basis of a whole host of family favourites. Check out our tasty selection of minced beef recipes, from classic Bolognese and hearty shepherd’s pie, to messy meatballs and Mexican-inspired beef tacos. Always go for the best-quality meat you can afford. 2 hours 30 minutes Not too tricky . Jewish artichokes. 24 …
From jamieoliver.com


BEST BEEF WELLINGTON BITES RECIPE-HOW TO MAKE BEEF WELLINGTON …
2016-12-13 Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. Heat oil in a large skillet over medium-high heat. Pat meat dry with paper towels.
From delish.com


GROUND BEEF WELLINGTON: DELICIOUS AND BUDGET FRIENDLY
2021-10-27 In a pan over medium heat, fry bacon until crispy. Remove and reserve 1-2 Tbsp of bacon fat. Add 2 Tbsp of butter to the bacon fat and melt. Sauté the mushrooms, onions and garlic until the onions are translucent. Add port, red wine or grape juice, Dijon mustard, basil and salt and pepper.
From supperwithshera.ca


MINCED BEEF WELLINGTON RECIPE JAMIE OLIVER | DEPORECIPE.CO
2019-05-25 Minced Beef Wellington Recipe Jamie Oliver. Minced beef wellington oh sweet day blog minced beef wellington oh sweet day blog epic beef wellington recipe jamie oliver recipes ground beef wellington the humble version vikalinka
From deporecipe.co


EASY MINCED BEEF WELLINGTON RECIPE | WOOLWORTHS
Step 2. In a large bowl mix the beef with 2 eggs, 1/2 of the garlic, onion, bread crumbs and herbs. Mix with your hands until well combined. Step 3. Lay out the thawed pastry sheet on a tray lined with baking paper. Step 4. With your hands, lay the meat out onto the pastry and mould into a sausage shape.
From woolworths.com.au


MINCED BEEF WELLINGTON RECIPE | YUMMLY
Apr 18, 2019 - Minced Beef Wellington With Medium Onion, Carrot, Celery, Potato, Garlic Cloves, Olive Oil, Fresh Rosemary, Large Egg, Minced Beef, Salt, Pepper, Puff ...
From pinterest.ca


THIS MELT-IN-YOUR-MOUTH BEEF WELLINGTON RECIPE TAKES 72 HOURS TO …
2021-04-30 Like a plain canvass, he gently brushed it with a mix of egg yolk and milk. He wrapped the beef around the pastry and then sealed it with the saran wrap once more. Then, he prepared another sheet of pastry dough and used a crisscross cutter for its design. Alvin Zhou / YouTube Screenshot.
From sweetandsavory.co


BEEF WELLINGTON, GROUND BEEF - SKINNY DAILY RECIPES
Instructions. * Heat oven to 400 degrees. * Mix the first 6 ingredients together well. Set aside. * In a large saucepan melt the butter. Add minced onion and mushrooms. * Cook on medium high heat until mushrooms sweat and onions are translucent. * Turn the heat down to medium while you add the garlic, red wine, and basil.
From healthonup.com


GORDON RAMSAY'S ICONIC BEEF WELLINGTON RECIPE | GORDON RAMSAY …
Pre-heat the oven 220C. First season the beef with salt and pepper and, sear the fillet quickly, in a hot pan. Leave to cool, and brush the outside with English mustard all over. Lay the pancakes and spread a thin layer of chicken mousse on top, place the fillet inside the pancake, and roll. Wrap the whole thing in cling film and set in the ...
From gordonramsayrestaurants.com


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