beef wellington recipes

- 1/3 cup whipping cream
- 2 tablespoons lemon juice
- 1/2 (397 g) package puff pastry
- 1 egg
- 1 egg
- 1/4 teaspoon salt
- 1 pinch pepper
- 1 tablespoon chopped fresh chervil or basil
- 1 lb salmon fillets (in one piece)
- 1/2 cup whipping cream
- 1/2 cup finely chopped shallots (4 shallots)
- 1/4 teaspoon pepper
- 1/2 cup cold butter
- 1/3 cup wine vinegar
- 12 ounces boneless halibut
- 8 cups packed fresh spinach (most of a 10-ounce/284 g pkg)

- 1 egg
- 6 ounces prosciutto (3 oz per tenderloin)
- 2 (6 ounce) pork tenderloins
- 2 sheets puff pastry
- 4 ounces boursin cheese
- 1 tablespoon water
- 1 tablespoon olive oil

- 1/2 teaspoon salt
- 1 (17 1/4 ounce) package frozen puff pastry sheets
- 6 boneless skinless chicken breast halves (2 lbs. total)
- 1 tablespoon water
- 1/4 cup plain breadcrumbs
- 1 (10 ounce) package frozen chopped broccoli
- 1 large egg
- 1 (5 1/4 ounce) package boursin cheese (garlic-herb spreadable cheese)

- 1 (1 1/4 ounce) packet hollandaise sauce mix
- salt and pepper
- 4 (4 ounce) salmon fillets
- 1 sheet puff pastry, thawed according to package directions (from a 17-ounce box)
- 1 egg
- 1 lb spinach
- 4 garlic cloves
- 2 tablespoons olive oil

- 1 (17 ounce) package frozen puff pastry
- 1 (8 ounce) round edam cheese
- 1 egg
- 1 tablespoon honey dijon mustard

- 2 tablespoons butter
- 1/2 teaspoon rubbed sage
- 2 (15 ounce) packages refrigerated pie pastry
- 1 1/4 teaspoons chicken bouillon granules
- 1 1/4 cups hot water
- 1 egg
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons white wine or chicken broth
- 3 tablespoons all-purpose flour
- 4 (6 ounce) boneless skinless chicken breast halves (6 ounces each)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 teaspoon dried rosemary

- 2 sheets ready rolled puff pastry
- cracked black pepper
- 1/2 tsp. dried thyme
- 1/3 cup plus 3 Tbsps. canned chopped Champignons
- 1/3 cup plus 3 Tbsps. grated tasty cheese
- 6 chicken breast fillets