|by Eve Adamson|
Over the last few decades, nutritional authorities have transformed the way we experience the family meal.
1 - 10 of 57 for beef wellington
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You may please ... is necessary). Place Wellingtons, seam side ... reserved mushroom juice, beef broth, and tomato ... mushrooms, carrots, parsley, celery fans.
Rub cut piece of garlic over beef, season with ... serve each as an individual serving. (As an option, make Wellington Sauce, spoon over each.) Serves 4.
Brown together the ... tomato paste and beef extract. Simmer 20 ... encased fillet. Bake in preheated 450°F oven for 15 minutes. Serve with Madeira sauce.
(You may substitute the finest grate of braunschweiger of equal weight). Sprinkle meat with a very little salt and pepper. Heat butter and oil in ...
Trim and tie beef tenderloin (tail tucked ... wine. Return to boil and cook to reduce liquid by half. Add salt to taste, lemon juice and pinch of sugar.
Thaw patty shells. Season fillets with salt and pepper. On a board, roll out 2 patty shells thinly. (Each should be large enough to wrap around ...
In medium skillet, brown meat. Drain well. Add broccoli, cheese, onion, sour cream, salt and pepper. Mix well. Simmer 10 minutes. Separate dough into ...
Melt butter in ... sheet. Toss cheese, beef, horseradish, and ... blend well. Serve with Beef Wellington. (Kraft prepared horseradish sauce is just as good.)
Trim fat from ... and width than beef tenderloin on lightly ... thyme. Cook covered over low to medium heat until vegetables are soft. Cool. Puree in blender.
Brown beef and drain fat. ... top. Seal all holes on the top. Separate 1 egg and rub egg white on top layer. Turn oven on 350 degrees until golden brown.
Result Page: 1
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