|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
Tip: Try liver pate for more results.
Results 1 - 10 of 28 for beef liver pate
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(Ask your butcher ... hold securely. Brush beef with 1 tablespoon ... tenderloin. 5. Spread pate evenly over tenderloin; ... until sauce boils and thickens.
About 2 hours ... hold securely. Brush beef with 1 tablespoon ... decoration. 5. Spread pate evenly over tenderloin; ... until sauce boils and thickens.
Trim and tie beef tenderloin (tail tucked ... Remove string. For Pate: Lightly cook ... liquid by half. Add salt to taste, lemon juice and pinch of sugar.
NOTE: This recipe is for individual "envelopes" of Beef Wellington; for a ... Spread 1 tablespoon pate over the top ... for 15 minutes. Makes 4 servings.
All aspic mixture ... separate bowl. Make liver mix with 1/4 ... chill. Carefully remove pate from mold and ... meat, such as I love, and bring it to me."
Trim fat from ... and width than beef tenderloin on lightly ... the roast. Spread liver pate on top of ... until vegetables are soft. Cool. Puree in blender.
Heat consomme and ... Mix cheese and pate. Season with ... cooled consomme and liver mixture together. When ... again. Can be frozen. Serve with crackers.
Rub cut piece of garlic over beef, season with ... small amount of liver pate on each fillet, ... option, make Wellington Sauce, spoon over each.) Serves 4.
Soften gelatin in ... set). Mix cheese, liver pate, lemon juice ... and pour on top of set gelatin in mold. Let set in ice box 5 or 6 hours or overnight.
Sift flour. Fold ... Cool. Spread with liver pate. Sprinkle with ... brown, and the beef broth and all ... to taste. This makes about 1 quart. Serves 8.
Result Page: 1
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