beef wellington recipes
Filed Under: beef,bread,main dish  

- 2 eggs
- 1 tablespoon milk
- 1 sheet pepperidge farm puff pastry
- 4 beef tenderloin steaks ((1/2 inch thick)
- salt and pepper
- 4 ounces foie gras pate

- 1 (3 lb) beef tenderloin
- 2/3 cup shortening
- 1 (4 ounce) can liver pate (optional)
- 1 1/2 cups water
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 2 teaspoons beef bouillon granules
- 1/3-1/2 cup cold water
- 1/3 cup Burgundy wine
- 1/4 all-purpose flour
- 2 cups all-purpose flour
- 1 beaten egg
- 1/2 cup cold water

- salt and pepper
- 20 g butter
- 1/4 cup brandy
- 1 tablespoon olive oil
- 200 g mushrooms
- 1 egg yolk
- 600 g piece filet of beef
- 100 g chicken liver pate
- 2 tablespoons water
- 2 sheets frozen puff pastry
- 3 shallots

- beaten eggs
- 225 g mushrooms
- 400 g packet frozen puff pastry
- 1 kg filet of beef
- salt and pepper
- 1 onion
- 40 g butter

- 2 tablespoons butter
- 1 cup dry white vermouth
- 1/4 cup madeira wine
- 2 cups beef broth
- 1/4 teaspoon sage
- 1/3 cup olive oil
- 1/3 cup cognac or brandy
- 4 tablespoons shallots
- 1 tablespoon tomato paste
- 1/2 cup dry madeira wine
- 2 tablespoons cornstarch
- 1 bay leaf
- 2 sheets puff pastry
- 4 (8 ounce) filet of beef
- 4-5 tablespoons mousse type pate or foie gras
- 1/2 cup carrots
- 3 allspice berries or cloves
- 1 teaspoon salt
- 2 lbs mushrooms
- 4 slices prosciutto
- 1/2 cup sliced onions
- 6 peppercorns
- 1/2 cup celery
- 1/4 teaspoon dried thyme

- 1 ounce liver pate
- 2 (6 ounce) beef tenderloin
- 1/2 (17 1/4 ounce) package frozen puff pastry
- 1/4 cup red wine
- salt and pepper
- 2 teaspoons butter
- 6 button mushrooms
- 1/3 onion
- 1 tablespoon butter
- 1 tablespoon butter
- 1 tablespoon butter

- 1/2 cup sour cream (sub fat free)
- 1 lb ground beef (sub ground turkey)
- 4 ounces mozzarella cheese or cheddar cheese (sub fat free)
- 1/4 teaspoon salt and pepper
- 1 lb fresh broccoli
- 1/2 cup chopped onions
- 2 (8 ounce) packages crescent rolls (sub reduced fat rolls)

- 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

- 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