Individual Beef Wellingtons – Beef Veal Food Recipes

Individual Beef Wellingtons – Beef Veal Food Recipes

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    Recipe ingredients and directions:

    6 (5oz) fillets of beef

    1 cup chopped fresh mushrooms

    1 cup beef consomme'

    1/4 cup red wine

    1 (2 3/4 oz) tin pate de foie gras

    2 (10oz) packages frozen puff patty shells, thawed

    1 egg, well beaten

    salt and pepper to taste

    Salt and pepper fillets and brush both sides with a thin coating

    of vegetable oil; sear in a medium hot skillet for a few minutes

    on each side. Remove from skillet , cool and chill in refreigerator

    about 15 minutes. Meanwhile, cook the mushrooms in consomme' and

    wine until tender. When done, mix drained mushrooms in pate' and

    add enough of the consomme and wine to make of spreading consistency.

    Spread mushroom/pate mixture over top of fillets and chill for 30

    minutes. Preheat oven to 400F. Separate the patty shells so that

    there are 2 for each fillet. Press the pastry with fingers until

    flat. Place each fillet on a round and bring up sides. Top with

    the matching pastry round, pinching the dough until each fillet is

    completely covered with pastry. Bake fillets 12 minutes for rare,

    16 minutes for medium, or 20 minutes for well done. After baking

    them for 5 minutes, bursh them with egg to make them shiny and

    pretty. Serve hot with Marchand de Vin sauce (see below). Serves

    6.

    Marchand de Vin Sauce

    3 tbsp. butter

    2 tbsp. chopped green onion

    3 tbsp. flour

    1 cup beef consomme'

    1 tsp. tomato paste

    1/3 cup red wine

    salt and pepper

    2 tbsp. butter

    2 tbsp. chopped parsley

    Melt butter and add green onions. Cook until clear; then add flour.

    Cook over medium heat, stirring constantly. When the roux is brown,

    add the boiling consomme', stirring until the sauce thickens. Turn

    down heat to simmer; add tomato paste and wine. Cook over low heat

    for 20 minutes or until thick, stirring occaisionally. Season with

    salt and pepper to taste. Take off heat and swirl in butter and

    parsley. Serve in sauceboat. Makes 1 1/2 cups sauce.

    Category: Beef Veal Recipes

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    Paul

    Owner of Recipe Flow

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