beef wellington recipes

- 1 bay leaf
- salt and pepper
- 1/2 cup red wine
- 1/2 cup fresh mushrooms
- 1/4 cup onions
- 1 garlic clove
- 1 (10 1/2 ounce) can beef broth
- 1 egg
- 1 teaspoon worcestershire sauce
- salt and pepper
- 1 (4 ounce) can liver pate
- 6 large mushrooms
- butter
- 4 (4 ounce) filet of beef
- 6 pepperidge farm patty shells, 1 pkg, defrosted (or pastry dough, enough for a 2 crust pie)
- 4 tablespoons brandy
- 3 tablespoons flour
- 1/4 cup butter

- an egg wash made by beating 1 large egg yolk with 1 teaspoon of water
- a 3 1/2-pound fillet of beef tied with thin sheets of larding fat at room temperature
- 2 tablespoons finely chopped black truffles (available at specialty food shops) if desired
- 1 large egg white beaten
- 2 1/2 tablespoons unsalted butter
- 1 pound puff paste (page 196) or thawed frozen puff pastry plus additional for garnish if desired
- 1/2 cup Sercial Madeira
- watercress for garnish if desired
- 2 teaspoons arrowroot dissolved in 1 teaspoon cold water
- 1/2 cup beef broth
- 1/2 pound pâ
- té de foie gras (available at specialty foods shops) at room temperature
- 3/4 pound mushrooms, chopped fine

- Parsley for garnish
- Bordelaise sauce
- 2 tsp. milk
- 1 egg, separated
- 1/2 lb. goose or duck liver pate OR 17 oz. can liver pate
- 2 tbsp. red wine
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1/2 tsp. dried thyme leaves
- 1 (8 oz.) pkg. mushrooms, finely chopped
- 1 med. sized onion, minced
- 1 (17 1/4 oz.) pkg. frozen puff pastry
- Butter
- 1 (6 lb.) whole beef tenderloin roast

- 3 tablespoons unsalted butter
- plenty pepper
- 2 tablespoons butter
- 3 1/2 lbs beef tenderloin fillets (including suet)
- 2 teaspoons arrowroot (dissolved in 1 tspn water)
- 6 tablespoons schmaltz (chicken fat, recipe follows)
- 1/2 cup beef broth
- 1/2 cup vegetable oil
- 1 onion, diced fine (in food processor)
- 2 teaspoons garlic powder
- 3 ounces cream sherry
- salt
- 1 lb puff pastry sheets (thawed)
- 1 large egg white (beaten)
- 1/2 cup madeira wine
- 1 large egg yolk (beaten with 1 teaspoon water)
- 2 lbs chicken livers or goose liver (give or take)
- 1 tablespoon sugar
- 1 small onion (thinly sliced)
- 4 hard-boiled eggs (chopped)
- 3/4 lb mushrooms (finely chopped)

- 1 (8 ounce) package fresh mushrooms, fine chop (3 cups)
- 1 egg
- 3/4 cup dry sherry
- 2-4 drops hot pepper sauce
- 1 (4 lb) beef tenderloin
- 1/4 cup unseasoned dry breadcrumbs
- 2 bay leaves
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 (1 lb) package frozen puff pastry sheets
- 3/4 lb chicken livers
- 1/2 cup butter
- 1/3 lb bacon
- 1 onion
- 1 large leek, chopped (1/2 cup)
- 1 clove garlic
- 2 tablespoons brandy
- 3/4 cup Burgundy wine

- Salt and pepper, to taste
- 2 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
- 1/4 cup cold water
- 1 Tbsp. arrowroot or cornstarch
- 1 tsp. crushed black peppercorns
- 3 cups beef-flavored broth
- 2 bay leaves
- 1 sprig thyme
- 1 cup Madeira wine
- 1 Tbsp. finely chopped shallots
- 2 Tbsp. olive oil
- For the Madeira Sauce:
- 1 pkg. faux-steak strips (try Morningstar brand)
- 1 cup prepared mushroom mixture
- 1 puff pastry sheet
- For the ?Beef? Wellington:
- Salt and pepper, to taste
- 1 tsp. minced fresh thyme
- 2 tsp. finely chopped parsley
- 1/4 cup Madeira wine
- 2 cups finely chopped button mushrooms
- 2 garlic cloves, finely minced
- 2 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand)
- 2 shallots, finely chopped
- For the Mushroom Mixture:

- 1 onion
- 1 can refrigerated crescent dinner rolls
- 1 can mushroom pieces
- 1/2 teaspoon black pepper
- 1 can cream of mushroom soup
- 1 lb ground round
- 1 teaspoon garlic salt

- 1 (10 1/2 ounce) can beef gravy
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic
- 1 1/2 cups day old bread cubes
- 2 lbs ground beef
- 1 teaspoon salt
- 1 egg
- 1/4 cup chopped onions
- 1 (8 ounce) package refrigerated crescent dinner rolls