Beef Wellington - Pate - Recipes

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Tip: Try wellington - pate for more results.

Results 1 - 10 of 20 for beef wellington - pate

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1. BEEF WELLINGTON

Make Duxelles and Perigueux Sauce the day before and refrigerate. Approximately 2 1/2 hours before serving, preheat oven to 425°F. Rub meat ...

2. ELEGANT BEEF WELLINGTON

Note: Ask your butcher to trim tenderloin of fat. Pate available at specialty stores. About ... hold securely. Brush beef with 1 tablespoon melted butter. ... mixture. Bake Beef Wellington 10 minutes; reduce heat to ... sauce boils and thickens.

3. BEEF WELLINGTON

About 2 hours before serving: ... hold securely. Brush beef with 1 tablespoon melted butter. ... decoration. 5. Spread pate evenly over tenderloin; top with ... mixture. Bake Beef Wellington 10 minutes; reduce heat to ... sauce boils and thickens.

4. TENDERLOIN BEEF WELLINGTON

Rub cut piece of garlic over beef, season with salt and ... amount of liver pate on each fillet, fry mushrooms ... an option, make Wellington Sauce, spoon over each.) Serves 4.

5. INDIVIDUAL BEEF WELLINGTON STEAKS

Spread both sides of steaks ... with 1 slice pate, if used. Place 1 ... pastry cut-outs. Bake at 450°F for 15 minutes or until golden. Serves 4.

6. BEEF WELLINGTON

(You may substitute the finest ... cooked stems with pate and two tablespoons of the ... a little less time for rare, more time for well done.

7. BEEF TENDERLOIN WELLINGTON

Sift flour. Fold remaining ingredients ... Spread with liver pate. Sprinkle with chopped truffles. ... brown, and the beef broth and all remaining ingredients ... 1 quart. Serves 8.

8. BEEF WELLINGTON

Trim and tie beef tenderloin (tail tucked under and ... Remove string. For Pate: Lightly cook shallots in ... taste, lemon juice and pinch of sugar.

9. INDIVIDUAL BEEF WELLINGTON

Thaw patty shells. Season fillets ... individual fillets.) Spread pate on top of each fillet. ... 20 minutes. The pastry will be golden brown.

10. BEEF WELLINGTON (ENGLISH)

Cover steak with pate and chopped mushrooms then cover ... 375 degrees. For rare, 25 minutes; for medium, 30 minutes; for well done, 35 minutes.

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