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Results 11 - 20 of 55 for beef pate
11. BEEF WELLINGTON
Trim fat from tenderloin. Place ... and width than beef tenderloin on lightly floured board ... roast. Spread liver pate on top of Duxelles. Set ... Cool. Puree in blender.
12. 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.
Preheat oven to 350 degrees. ... 5 minutes. Shake beef cubes in mixture of flour, ... thoroughly. Cover with pate brisee or other short single ... 8 to 10 servings.
Trim fat from meat. Roast ... minutes. Mix in pate. Cool. Press sections of ... leaf, rosemary or dill. Discard aromatics after roast has cooled.
15. BEEF WELLINGTON
Season beef with salt and pepper and ... the beef. Spread pate over top and sides of ... beef. Allow to cool 10 minutes before carving. Serves 6.
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.
Season meat with salt and ... Spread 1 tablespoon pate over each fillet; then spread ... Bake in 450 degree oven for 15 minutes. Makes 4 servings.
18. BEEF WILLINGTON
Remove most of fat from ... of fillet with pate (strip 3 inches wide). Unfold ... over water; set aside covered. Makes about 1 cup, 8 servings.
19. BEEF WELLINGTON
Rub tenderloin with crushed garlic ... then cover with pate. Set in center of ... to oven for another 15 minutes until crust is a golden brown.
20. 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.
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