1 - 10 of 57 for beef wellington
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About 2 hours ... hold securely. Brush beef with 1 tablespoon ... mixture. Bake Beef Wellington 10 minutes; reduce ... constantly, until sauce boils and thickens.
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 ...
Soak dry mushrooms ... 30 minutes. Slice beef into six 1/4 ... top of each Wellington. Can be ... salt and pepper. Keep warm. Serve with beef Wellingtons.
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.
For Pate: Saute chicken livers in butter until cooked. Puree in an electric blender with the brandy, scallions, salt and pepper. Filet Mignon: ...
Mix ground beef with next 5 ... oven and cool. Roll out package of biscuits and wrap loaf. Place on a cookie sheet and return to oven. Bake until brown.
Cover steak with pate and chopped mushrooms then cover with pastry and bake. Seal pastry with water, coat with egg, stand in refrigerator for 1/2 ...
Brown hamburger and onions. Add sour cream and Mozzarella and spinach. Garlic salt and salt and pepper to taste. Put a layer of rolls on bottom of ...
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