Po Mans Beef Wellington Recipes

BEEF WELLINGTON

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.

GROUND BEEF WELLINGTON

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.

PO' MAN'S BEEF WELLINGTON

Steps:

• In a large bowl combine all ingredients and mix with your hands. Shape into a loaf, I use a bread loaf pan then turn upside down to release loaf. Bake at 325°F for 1 hour, then cool just enough that you can handle the loaf. Pop rolls out of package and unroll the dough, completely cover the loaf, including top and bottom, with the dough. Bake for about 30 more minutes at 350°F or until bread is done. Serve with gravy.GRAVY: In the bottom of the Dutch oven, combine ingredients and stir well until warmed through. Serve over or on the side.

POOR MAN'S GROUND ELK MEAT WELLINGTON

Steps:

• Unroll crescent rolls and roll seams together.
• Mix Elk meat, egg, bread crumbs, Worcestershire sauce and onion soup mix and spread over dough.
• Sprinkle the cheese over meat and lay thin slices of ham over the cheese.
• Roll and pinch ends together and put on clay stone (a pizza stone will work).
• Bake at 375 degrees F.
• for 45 min.
• and let stand for 20 minutes.
• Slice and serve.
• Will serve six adults.