|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try wrapped in pastry for more results.
Results 1 - 8 of 8 for beef wrapped in pastry
For Pate: Saute chicken livers in butter until cooked. ... the pate and wrap individual filets with a pastry sheet. Bake at ... until pastry is browned.
Prepare crust pastry as directed. Press into ball; wrap in plastic wrap. Chill ... out). Meanwhile, prepare beef filling: Heat 1 ... to top beef pot pie.
Thaw patty shells. ... large enough to wrap around individual fillets.) ... Wrap the fillets in puff pastry (pate side up), ... shapes. Decorate each wrapped fillet with cutouts ... will be golden brown.
This was my ... She used lard in her original recipe, ... shortening makes nice pastry, too. I ... paper or plastic wrap and press together ... of the ground beef filling (drained). Fold ... 6 cups of filling.
Ground beef in a Stroganoff-like mixture ... cream. 3. Prepare pastry. Press over ... Prepare above quantities. Wrap extra servings individually ... about 5 minutes longer.
PREPARING MEAT: Preheat ... fat side up, in a shallow roasting ... WELLINGTON: On a pastry cloth or lightly ... middle of pastry. Wrap pastry around meat ... Brown. Stir in beef stock until smooth. ... Serve with Beef Wellington.
Season steaks lightly ... sheets of plastic wrap slightly longer than ... exposed phyllo. Fold in long sides of ... degrees. Bake until pastry is puffed and ... more quickly). Adjust seasoning.
Spread both sides ... Chill 10 minutes. In a skillet, melt ... Roll out 4 pastry shells to 8 ... up over steak. Wrap completely. Brush with ... milk. Brush over pastry-wrapped steaks. Cut 3 ... until golden. Serves: 4.
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