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How To make Beef Wellington(Individual)
1 lb Mushrooms, chopped
1/2 c Onions, chopped
1/2 c Sherry
1/4 c Butter
1/4 c Parsley, chopped
6 ea Beef filets
1 pk Puff pastry shells
Cook first 5 ingredients in frying pan till all liquid is absorbed and mixture resembles a paste. Cover tops of steaks. Partially thaw patty shells and roll out thin enough to cover top, sides, and part of the bottom of each steak. Cover with plastic wrap and store in refrigerator till serving time. Preheat oven to 425. Cook steaks on rack, uncovered, for 25 minutes. They will be rare but will continue cooking while dish is readied. Serve with Bearnaise sauce. From: A Collection of the Very Finest Recipes ever assembled into one cookbook. From The Cookie Lady's Files MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
How To make Beef Wellington(Individual)'s Videos
CHRISTMAS RECIPE: Christmas Beef Wellington
A Christmas take on a classic dish.
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How to Make Fillet of Beef Wellington with Red Wine Sauce - Gordon Ramsay
Gordon Ramsay Beef Wellington with a luxurious Red Wine Sauce. This video guide takes you through each step of crafting this iconic dish, known for its rich flavors and elegant presentation. This recipe combines tender beef, flaky puff pastry, and a robust red wine sauce, perfect for special occasions or a gourmet meal at home.
Ingredients:
2 beef fillets (each 14 oz)
Olive oil for frying
1.1 lbs. wild mushroom mix, cleaned
Leaves from 1 sprig of thyme
1.1 lbs. puff pastry
8 slices of Parma ham
2 egg yolks, beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
For the Red Wine Sauce:
2 tbsp olive oil
7 oz beef trimmings
4 large shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 sprig of thyme
A splash of red wine vinegar
3 1/3 cups red wine
3 1/3 cups beef stock
Directions:
00:00 Beef, fillet for Wellington, should be lean with fine sinews of fat and well-seasoned for flavor.
00:36 Mushrooms must be dried in water to prevent a soggy Beef Wellington; sauté them without oil or butter.
01:07 Assemble the Wellington with cling film for a tight hold of the Parma ham, mushrooms, and beef, then chill.
01:24 Lay the chilled beef on puff pastry, apply egg wash for adhesion and tuck edges before further chilling.
02:01 Slice beef Wellington into thick, one-inch portions to properly appreciate its flavors and textures.
Actual Recipe:
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The 10 Dollar Beef Wellington | But Cheaper
Beef wellington is a Holiday tradition for many, but maybe you don't want to shell out the typical 80 bucks to do it. Maybe you don't even need it to be beef? Or maybe you can have your cake and eat it too.
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Individual Mini Beef Wellingtons
These flavorful and decadent individual mini beef wellingtons are exactly what you need on your holiday table. Made with fork-tender Omaha Steaks filet mignon, this classic dish will have your guests raving!
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Jamie Oliver Makes an Ace Beef Wellington
James Corden welcomes Jamie Oliver from his kitchen in London to teach The Late Late Show audience how to make a beef wellington. From the sear to the mushrooms to the pastry, James and Jamie go step-by-step through this showstopper. Jamie's new book 7 Ways: Easy Ideas for Every Day of the Week is available now.
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Each week night, THE LATE LATE SHOW with JAMES CORDEN throws the ultimate late night after party with a mix of celebrity guests, edgy musical acts, games and sketches. Corden differentiates his show by offering viewers a peek behind-the-scenes into the green room, bringing all of his guests out at once and lending his musical and acting talents to various sketches. Additionally, bandleader Reggie Watts and the house band provide original, improvised music throughout the show. Since Corden took the reigns as host in March 2015, he has quickly become known for generating buzzworthy viral videos, such as Carpool Karaoke.
Beautiful Beef Wellington | Jamie Oliver
This classic recipe celebrates the tender fillet of beef which Jamie encases in puff pastry with a layer of mushrooms, garlic and herbs before cooking to golden and crisp perfection. Served with a rich homemade gravy and fresh greens this dish hits the spot every time.
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This recipe first aired on Channel 4 in December 2014 as part of Jamie's Cracking Christmas.
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