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                                                                  Always impressive for a dinner-party main course.

                                                                  Ingredients
                                                                  • Yes No thick lb beef tenderloin, from the end
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 9 250g oz crimini mushroom (baby portobello)
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No one 17.3 oz, 484g frozen puff pastry
                                                                  • Yes No 1 large egg
                                                                  • Preheat the oven to 425°F (220°C). Season the meat with salt and pepper. Heat the oil in a frying pan over high heat. Add the beef and cook, turning often, about 5 minutes. Place the beef on a rack in a roasting pan. Roast for 10 minutes. Let cool.
                                                                  • Meanwhile, melt the butter in a frying pan over medium heat. Add the shallots and garlic and cook, stirring, for 2-3 minutes, until just softened. Add the mushrooms and cook 4-5 minutes more, stirring occasionally, until the juices have evaporated. Add the brandy and boil for 30 seconds. Let cool.
                                                                  • Roll one pastry sheet and trim into a rectangle 2in (5cm) larger than the beef fillet. Place on a baking sheet and prick well with a fork. Bake 12-15 minutes, or until crisp and golden. Let cool, then trim any uneven edges with a serrated knife.
                                                                  • Place the pastry rectangle on a baking sheet. Spread 1/3 of the mushroom mixture down the center. Place the beef on top and spread the remaining mushroom mixture on top. Roll out the remaining pastry sheet large enough to cover the beef. Brush the exposed edge of the pastry with beaten egg. Place the rolled dough over the beef, tucking and pressing the dough to the baked pastry base to adhere.
                                                                  • Brush with beaten egg. Decorate with pastry trimmings, and brush again. Make a slit in the center. Bake about 30 minutes, until 130°F for rare. Let stand for 10 minutes before serving.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 6servings
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    serve

                                                                  This dish can be prepared through step 1 up to a day ahead; refrigerate, covered, and bring to room temperature before proceeding.

                                                                  Ingredients
                                                                  • Yes No 1 piece center cut beef fillet
                                                                  • Yes No coarse salt
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 6 oz foie gras pate
                                                                  • Yes No duxelles
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 17 1/4 oz frozen puff pastry sheets
                                                                  • Yes No 1 large egg
                                                                  • Set a wire rack on a rimmed baking sheet. Season beef with salt and pepper. Heat oil in a large saute pan over high. Brown beef on all sides, about 10 minutes. Transfer to wire rack until cool to the touch, about 10 minutes. Spread pate, then duxelles (a cooked mushroom mixture) over fillet.
                                                                  • On a lightly floured work surface, overlap 2 puff-pastry sheets by 1/2 inch. Roll out to a 12-by-20-inch rectangle. Place beef lengthwise in middle; wrap pastry around beef so long sides overlap. Place seam side down on a clean wire rack on the baking sheet, and tuck pastry ends underneath. Brush with egg. Refrigerate 30 minutes (or up to 4 hours).
                                                                  • Preheat oven to 400 degrees. Bake until pastry is golden brown, about 30 minutes. Tent with foil; bake until center of beef registers 130 degrees on an instant-read thermometer (inserted through bottom side) for rare, about 15 minutes more. Transfer to a clean wire rack set over another baking sheet. Let stand 20 minutes before carving.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 2 to 2 1/2 lb beef tenderloin
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 17.3 oz, 1 sheet 17.3 ounce pepperidge farm puff pastry sheets
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 cup diced button mushroom
                                                                  • Yes No 1 1/2 cup medium onion
                                                                  • Heat the oven to 425 degrees F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130 degrees F. Cover the pan and refrigerate for 1 hour.
                                                                  • Heat the oven to 425 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
                                                                  • Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
                                                                  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
                                                                  • Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140 degrees F.
                                                                  • Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 10servings
                                                                  • Prep Time: 45 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms

                                                                  This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!

                                                                  Ingredients
                                                                  • Yes No 2 1/2 lb beef tenderloin
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 1/2 cup sliced mushroom
                                                                  • Yes No 2 oz liver pate
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 17.5 oz frozen puff pastry
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 10.5 oz beef broth
                                                                  • Yes No 2 tbsp red wine
                                                                  • Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
                                                                  • Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
                                                                  • Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
                                                                  • Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
                                                                  • Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
                                                                  • Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 8servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                  Beef Wellington
                                                                   1 h 25 m
                                                                  Ingredients
                                                                  • Yes No 1 3 to 4 lb beef tenderloin
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 1 cup minced onion
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 4 cup assorted exotic mushrooms
                                                                  • Yes No 2 tsp chopped garlic
                                                                  • Yes No 3/4 cup red wine
                                                                  • Yes No 1/2 cup chopped parsley
                                                                  • Yes No 1/2 lb foie gras
                                                                  • Yes No 1 cup port wine syrup
                                                                  • Yes No 2 piece frozen puff pastry
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp diced button mushroom
                                                                  • Preheat the oven to 350 degrees F. Season the tenderloin with salt and pepper. In a large saute pan, heat 3 tablespoons of olive oil. When the oil is hot, sear the tenderloin for 2 to 3 minutes on all sides. Remove from the pan and cool. In a saute pan, heat the remaining olive oil. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the shallots and saute for 1 minute. In a mini food processor, add the mushrooms in batches and pulse the mushrooms a few times to finely chop the mushrooms. Add the mushrooms to the onions and saute for 2 minutes. Add the red wine and bring the liquid up to a simmer. Cook for about 3 to 4 minutes or until most of the liquid as dissipated and the mixture is dry. Remove from the heat and stir in the parsley. Reseason the duxelle if necessary. Cool the duxelle completely.
                                                                  • Season the Foie Gras slices with salt and pepper. In a hot saute pan, sear the Foie Gras for 30 seconds on each side. Remove the Foie Gras from the pan and drain on a paper-lined plate. Place Foie Gras on a clean plate and add the port wine syrup. Set aside. To assemble; place the two sheets of puff pastry together, vertically, sealing the ends and forming one big piece of pastry. Lay the seared tenderloin in the center of the puff pastry. Smear the duxelle over the top of the tenderloin. Lay the seared Foie Gras directly on top of the duxelle. Wrap the tenderloin in the puff pastry, tucking the sides in completely. Brush the entire tenderloin with the egg wash and place on a baking sheet. Bake the tenderloin for about 30 to 35 minutes for medium rare, or until the pastry is golden brown. Remove the tenderloin from the oven and allow to rest for 5 minutes before serving. Serve the Wellington with a drizzle of the port wine sauce and sprinkle with Sauteed mushrooms.
                                                                  Cuisine:YesNobritish
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This Classic Beef Wellington Recipe from Angela Boggiano's delicious book Pies is a classic British recipe. Beef Wellington was named after the Duke of Wellington in 1851 and has graced British tables ever since. It is based on a classic French boeuf en croute, beef wrapped in pastry. It is not necessarily a Pie in the true sense of the word, but who cares, it is delicious.

                                                                  Ingredients
                                                                  • Yes No 1 25g oz butter
                                                                  • Yes No 1 onion
                                                                  • Yes No 5 150g oz crimini mushroom (baby portobello)
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 tbsp flat leaf parsley
                                                                  • Yes No 3 ½ 100g oz smooth liver pate
                                                                  • Yes No 1 ½ 750g lb beef tenderloin steak
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 500g lb ready made puff pastry
                                                                  • Yes No 1 egg
                                                                  • Heat the oven to 400F/200C/Gas 6
                                                                  • Melt the butter in a large frying pan and cook the onion for about 5 minutes until beginning to soften. Add the mushrooms and cook for a further 5 minutes until soft and creamy. Stir in the garlic and parsley and season with a little salt and pepper. Set aside to cool.
                                                                  • Beat the pate into the mushroom mixture and set aside.
                                                                  • Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef, reserving the offcuts for decoration.
                                                                  • Spread the pate mixture down the middle of the pastry and lay the beef on top of the mixture.
                                                                  • Brush the edges of the pastry with beaten egg and fold the pastry over the meat to enclose it in a neat parcel, sealing the edges well.
                                                                  • Place the meat parcel on to a baking sheet, seam side down,
                                                                  • Cut decorative leaves from the reserved pastry. Brush the parcel with beaten egg, decorate with the leaves and chill for about 10 minutes.
                                                                  • Bake for 40 - 45 minutes until the pastry is golden and puffed up. Transfer to a serving board and leave to stand for 10 minutes. Serve cut into thick slices.
                                                                  Cuisine:YesNobritish
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 7 oz frozen puff pastry
                                                                  • Yes No 1/3 cup boursin cheese
                                                                  • Yes No 1/2 lb beef tenderloin
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large egg
                                                                  • Preheat the oven to 400°. On a lightly floured sheet of parchment paper, roll out the puff pastry to a 7 1/2-by-15-inch rectangle, about 1/8 inch thick. Cut the pastry into 1 1/2-inch squares.
                                                                  • Spoon a scant 1/4 teaspoon of the Boursin in the center of each pastry square. Season the beef with salt and pepper and set a cube on each pastry square. Fold the pastry over the beef, neatly tucking in the corners. Arrange the pastries seam side down on a large baking sheet lined with parchment paper. The recipe can be prepared to this point and frozen for up to 1 week.
                                                                  • Lightly brush each pastry with the beaten egg. Bake for 10 to 12 minutes, or until puffed and golden brown. Let cool slightly, then transfer to a platter and serve.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    boursin
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Boursin

                                                                  Penny Walton takes advantage of refrigerated pie pastry to fix this sensational main course. Guests dining at her Westerville, Ohio home will find a succulent steak topped with pesto and mushrooms in every flaky bundle.

                                                                  Ingredients
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 1/2 cup loosely packed basil leaves and fresh parsley sprigs
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 6 6 oz beef tenderloin steak
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/2 lb mushroom
                                                                  • Yes No 6 refrigerated pie pastry
                                                                  • Yes No 1 egg
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 1 1/4 cup beef broth
                                                                  • Yes No 1/4 cup dry red wine
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/2 tsp browning sauce
                                                                  • For pesto, in a food processor, combine 3 tablespoons oil, basil, parsley, Parmesan cheese and salt. Cover and process until smooth; set aside.
                                                                  • In a large skillet, brown steaks in 2 tablespoons butter and remaining oil for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm. In the same skillet, saute mushrooms until liquid is absorbed.
                                                                  • Cut each pastry sheet into an 8-in. square (discard scraps or save for another use). Place a steak on each square. Spread steak with about 1 tablespoon of pesto; top with mushrooms.
                                                                  • Bring opposite corners of pastry over steak and pinch seams to seal tightly. Place in a greased 15-in. x 10-in. x 1-in. baking pan. brush egg over pastry.
                                                                  • Bake at 450° for 18-20 minutes or until golden brown. Let stand for 10 minutes before serving.
                                                                  • For gravy, melt remaining butter in the same skillet; stir in flour until smooth. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef bundles. Yield: 6 servings.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook

                                                                  I discovered this lovely starter at a wedding I attended. After sampling one, I decided I had to try duplicating the recipe at home. I think my version is a bit easier and faster to prepare, but just as elegant in appearance and just as crowd-pleasing.—Annie De La Hoz, Delta, Colorado

                                                                  Ingredients
                                                                  • Yes No 1 3 to 4 lb boneless beef chuck roast
                                                                  • Yes No 14 tbsp butter
                                                                  • Yes No 1 10 1/2 oz condensed beef broth
                                                                  • Yes No 1 cup madeira wine
                                                                  • Yes No 1/2 medium lb mushroom
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 3 tbsp minced parsley
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 5 large, 16.3 oz refrigerated flaky biscuits
                                                                  • In a Dutch oven, brown roast on all sides in 4 tablespoons butter. Pour 1/2 cup broth and 1/2 cup wine over roast. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until tender. Remove roast and cool slightly; shred meat with two forks.
                                                                  • In a small skillet, saute mushrooms in 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in parsley; set aside.
                                                                  • In a large saucepan, bring remaining broth and 1 tablespoon butter to a boil. Combine cornstarch and remaining wine until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meat, mushroom mixture, salt and pepper.
                                                                  • Press each biscuit into a 4-in. circle. Place 2 tablespoons meat mixture on half of each circle. Bring edges of biscuit over mixture and pinch seam to seal. Place on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over appetizers. Yield: 40 appetizers.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 40servings
                                                                  • Prep Time: 2 hours
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A savory mushroom-wine sauce is draped over the golden pastry in this recipe from our Test Kitchen. The elegant entree is perfect to present to guests on Christmas.

                                                                  Ingredients
                                                                  • Yes No 6 1 1/2 to 2 inch thick, 8 oz beef tenderloin steak
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 3 frozen puff pastry
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 lb mushroom
                                                                  • Yes No 1/4 cup chopped shallot
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1 10 1/2 oz condensed beef consomme
                                                                  • Yes No 3 tbsp port wine
                                                                  • Yes No 2 tsp minced thyme
                                                                  • In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm.
                                                                  • On a lightly floured surface, roll each puff pastry sheet into a 14-in. x 9-1/2-in. rectangle. Cut into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry.
                                                                  • Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with egg. Bake at 400° for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
                                                                  • Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef. Yield: 6 servings.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 6 4 oz beef tenderloin steak
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No duxelles, recipe follows
                                                                  • Yes No spinach, recipe follows
                                                                  • Yes No wine sauce, recipe follows
                                                                  • Yes No 1 1/2 lb button mushroom
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No salt
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 1/4 cup liver pate
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 baby spinach
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 1 cup balsamic vinegar
                                                                  • Yes No 1 cup red wine
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Preheat oven to 375 degrees F.
                                                                  • Lay the puff cups on a baking sheet making sure the cups are not touching each other by at least an inch on all sides. Bake per packaging instructions.
                                                                  • Heat a large oven safe skillet over high heat, add the oil. With paper towels remove all excess moisture from the outside of the beef, season the beef liberally with salt and pepper on all sides. When the oil begins to smoke, lay the beef fillets gently in pan, making sure the fillets are not touching. Cook for 1 1/2 minutes on each side, then put the pan in the oven and cook for an additional 10 minutes for medium rare.
                                                                  • Cut the puff cup in half and place the bottom half in the center of the serving plate lay a spoonful of spinach in the middle of the puff, top the spinach with of the fillets. Lay a spoonful of duxelles on top of the fillet and cap it off with the top of the puff pastry. Drizzle the plate with a tablespoon of the wine sauce.
                                                                  • Add the mushrooms to a food processor and pulse until they are extra-finely chopped. Heat the butter over medium heat in a large skillet. Once the butter has melted add the mushrooms and large pinch of salt, continue to cook the mixture, stirring often until the most of the mushroom moisture has evaporated. Add the thyme and melt in liver pate. Check for seasoning.
                                                                  • In a large pan heat the butter over medium heat, once the butter has melted add the spinach and a pinch of salt, cook until the leaves have wilted.
                                                                  • In a medium sauce pot, over high heat, add all the sauce ingredients. Cook until the liquid is reduced to 3/4 of a cup.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 6portions
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  I am posting this recipe in honor of one of my favorite Uncles, Edward. I snuck some leftovers from out of the fridge while on a family vacation. I must have almost wore out the hinges on the refrigerator with the amount of times I opened and shut the fridge door taking spoonfuls of the flaky crust and tender beef. I went years and years without ever having another bite of anything quite like it. My Uncle Ed is still one of my favorites and so is his beef wellington. I'm hoping this one will do in a pinch. From Claire Robinson

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 lb beef tenderloin
                                                                  • Yes No salt and pepper
                                                                  • Yes No 10 oz crimini mushroom (baby portobello)
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 frozen puff pastry
                                                                  • Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
                                                                  • Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
                                                                  • Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
                                                                  • On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
                                                                  • Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 24
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  • Yes No
                                                                    mounds

                                                                  The simplest version of this recipe we know. Great for dinner parties. This uses the small round boneless tenderloin steaks which resemble filet Mignon but are less expensive. If you purchase them wrapped in bacon, remove the bacon from the steaks for this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp oil
                                                                  • Yes No 8 beef tenderloin steaks, 1 inch thick
                                                                  • Yes No 1 16 oz puff pastry sheets
                                                                  • Yes No 8 oz liverwurst
                                                                  • Yes No 2 scallion
                                                                  • Yes No 2 tbsp parsley
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp water, making an egg wash
                                                                  • In a large skillet over moderate heat, heat the oil and add steaks and sear.
                                                                  • Remove steaks from skillet, cover and refrigerate them for 15 minutes or up to 24 hours.
                                                                  • Thaw pastry sheets at room temperature 30 minutes and preheat oven to 400°F Mix liverwurst, onions and parsley; spread on top and sides of steaks.
                                                                  • Unfold pastry on lightly floured surface. Roll each sheet into a 14" square. Cut each square into four 7" squares.
                                                                  • Place steak on each square. Brush edges of squares with some of the egg wash. Fold each corner to center on top of steak and seal edges (will look like an envelope).
                                                                  • Brush all over with egg wash. Place on baking sheet. Bake 25 to 30 minutes or until golden.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake

                                                                  Easy to make but oh-so decadent. I love to make these for Christmas dinner. If time allows they can be topped with a homeade Bernaise Sauce, but usually I just used a prepackaged mix by Lawry's. Its fast and is really good.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp oil
                                                                  • Yes No 4 filet mignon steaks
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 puff pastry
                                                                  • Yes No 1 egg
                                                                  • Yes No bearnaise sauce
                                                                  • Preheat oven at 400 degrees.
                                                                  • Heat oil in large skillet over medium-high heat.
                                                                  • Season filets with salt and pepper and sear on all sides.
                                                                  • Thaw puff pastry according to package directions. Gently smooth seams with lightly wettened finger. Divide each pastry sheet in half.
                                                                  • Place each steak in a section of pastry. Fold under and trim off excess dough. Pinch seams tightly to seal.
                                                                  • Brush pastry with beaten egg. Decorate with dough trimmings shaped into leaves, braids, etc. to enhance, if desired.
                                                                  • Place seam-side down in a lightly oiled 13x9x2 inch baking dish.
                                                                  • Bake 20 minutes for medium-rare. Allow to cool for 10 minutes.
                                                                  • Top with prepared Bearnaise Sauce.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake

                                                                  My most favorite meal for special ocassions which I have made numerous times with good results. Impressive and really very easy. I usually serve with Pommes Anna, a good green salad and some decadent chocolate dessert. Pastry covered filets may be prepared up to two days in advance and stored covered in the refrigerator, or frozen before baking for up to one month. I have also made and subbed mushroom pate for the liver pate with good results. From Flavors, the San Antonio Junior League cookbook, credited to Mrs. Earl Hobbs Chumney, Jr. (Barbara Sue Christian). Time to make does not include chill time.

                                                                  Ingredients
                                                                  • Yes No 4 4 oz beef tenderloin steak
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 4 tbsp brandy
                                                                  • Yes No 1/2 cup mushroom
                                                                  • Yes No 1 4 oz liver pate
                                                                  • Yes No 1/4 cup onion
                                                                  • Yes No 6 large button mushroom
                                                                  • Yes No 3 tbsp flour
                                                                  • Yes No 1/2 cup red wine
                                                                  • Yes No 1 10 1/2 oz beef broth
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp worcestershire sauce
                                                                  • Yes No 6 pepperidge farm pastry shells, 1 pkg
                                                                  • Yes No 1 egg
                                                                  • Yes No butter
                                                                  • BEEF: Rub each filet with garlic and sprinkle with salt and pepper. Saute filets in butter 3-4 minutes on each side. Flame brandy, pour over filets (if this freaks you out, don't flame the brandy). Remove filets and chill.
                                                                  • In the same skillet, saute chopped mushrooms and chill. Mix pate with chilled mushrooms, spread over filets, and refrigerate.
                                                                  • MUSHROOM SAUCE: Using the same skillet over medium heat, combine onion and sliced mushrooms, stir in flour and gradually add wine, broth and bay leaf. Stir until sauce bubbles and is thickened. Season with salt, pepper and Worcestershire.
                                                                  • PASTRY: Roll out patty shells or dough and trim into 4 6-inch squares. Brush with egg. Place each filet, pate side down, on pastry. Fold dough completely over filets and seal edges with butter. Place seam side down on a greased baking sheet (with a rim) and brush again with egg.
                                                                  • Pastry may now be garnished with small flowers or leaves made from extra dough and attached using butter or beaten egg. Don't skip this step, it is very impressive looking; even I will get out the small cocktail cookie cutters and stick on a few pastry leaves, holly and berry, or even hearts for Valentine's Day.
                                                                  • Bake at 425 degrees for 20-25 minutes or until crust is richly browned. Serve with heated mushroom sauce.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 1 day 60 minutes
                                                                  • Total Time: 1 day 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms

                                                                  So easy, cheap, and yummy! A recipe our local grocery store was making last week. We happen to have all these pre-made ingredients at our grocery store, but I am sure you can easily adapt to homemade!

                                                                  Ingredients
                                                                  • Yes No 1/4 cup minced onion
                                                                  • Yes No 1 cup diced button mushroom
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 8 oz frozen puff pastry
                                                                  • Yes No 12 oz fully cooked beef medallions
                                                                  • Saute onions and mushrooms in butter in a non-stick skillet over medium high heat until golden brown. Remove from heat and set aside.
                                                                  • Unfold pastry dough and cut into 2x2 inch squares.
                                                                  • Place 1 tsp of mushroom mixture in center of dough. Place 1 medallion on top of mix. Fold corners to the center. Flip over so seams are on the bottom and bake on non-stick cookie sheet until golden brown. If desired, you can brush them with egg whites before baking for a better browning job.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 5
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush

                                                                  A very classy, elegant presentation for a special romantic dinner or holiday occasion. I found this in a magazine years ago and it has become a favorite in our home especially for celebrating!!

                                                                  Ingredients
                                                                  • Yes No 4 3 to 4 oz small beef tenderloin steak
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 lb button mushroom
                                                                  • Yes No 3 tbsp red wine
                                                                  • Yes No 3 tbsp diced scallion
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 phyllo pastry sheets
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 425 degrees.
                                                                  • In large skillet, heat olive oil over medium high heat until hot.
                                                                  • Add mushrooms; cook and stir until tender.
                                                                  • Add wine; cook 2-3 minutes or until liquid is evaporated.
                                                                  • Stir in green onions, thyme, 1/4 tsp.
                                                                  • salt, and 1/8 tsp.
                                                                  • pepper.
                                                                  • Remove from skillet; cool throughly.
                                                                  • Heat same skillet over medium high heat until hot.
                                                                  • Place steaks in skillet; cook 3 minutes; turning once.
                                                                  • Steaks should be partially cooked; do not overcook.
                                                                  • Season with salt and pepper to taste.
                                                                  • On flat surface, layer phyllo dough, spraying each layer with vegetable cooking spray.
                                                                  • Cut stacked layers lengthwise in half and crosswise to make 4 equal portions.
                                                                  • Place about 2 Tbls.
                                                                  • of mushroom mixture in center of each portion; spread mixture to diameter of each steak.
                                                                  • Place steaks on mushroom mixture.
                                                                  • Bring together all 4 corners of phyllo dough; twist tightly to close.
                                                                  • Lightly spray each with cooking spray; place on greased baking sheet.
                                                                  • Immediately bake 9-10 minutes or until golden brown.
                                                                  • Let stand 5 minutes.
                                                                  • Serve immediately.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  Tasty little cubes of beef tenderloin topped with Boursin cheese, wrapped in puff pastry and baked until puffed and golden brown.

                                                                  Ingredients
                                                                  • Yes No 7 oz frozen puff pastry
                                                                  • Yes No 1/3 cup boursin cheese
                                                                  • Yes No 1/2 lb beef tenderloin
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 large egg
                                                                  • Preheat the oven to 400 degrees F.
                                                                  • On a lightly floured sheet of parchment paper, roll out the puff pastry to a 7-1/2 by 15-inch rectangle, about 1/8 inch thick. Cut the pastry into 1-1/2 -inch squares.
                                                                  • Spoon a scant 1/4 teaspoon of the Boursin in the center of each pastry square. Season the beef with salt and pepper and set a cube on each pastry square. Fold the pastry over the beef, neatly tucking in the corners. Arrange the pastries seam side down on a large baking sheet lined with parchment paper. The recipe can be prepared to this point and frozen for up to 1 week.
                                                                  • Lightly brush each pastry with the beaten egg. Bake for 10 to 12 minutes, or until puffed and golden brown. Let cool slightly, then transfer to a platter and serve.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    boursin
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Boursin
                                                                  • Yes No
                                                                    AMP

                                                                  Many people have only experienced an entirely forgettable beef Wellington at a wedding or any variety of stuffy banquet dinner. With layers of pâté, mushroom duxelles, sometimes prosciutto, and puff pastry wrapped around a tenderloin, beef Wellington can either be a meat marriage made in heaven or hell. This recipe is the heavenly version. This recipe was featured as part of our story on The Last Kodachrome Christmas.

                                                                  Ingredients
                                                                  • Yes No 1/2 oz dried porcini mushroom
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 2 to 3 lb center cut beef tenderloin roast
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 2 medium shallot
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 8 oz crimini mushroom (baby portobello)
                                                                  • Yes No 2 tsp diced thyme
                                                                  • Yes No 6 oz duck liver pâté
                                                                  • Yes No 6 oz prosciutto
                                                                  • Yes No 1 14 to 16 oz all butter puff pastry
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1 large egg
                                                                  • Place the porcinis in a small heatproof bowl and pour in the boiling water. Let sit until completely softened, about 30 minutes. Using a fork, transfer the porcinis to a cutting board (be careful not to disturb the gritty sediment at the bottom of the bowl). Finely chop the porcinis; set aside. Slowly pour the soaking liquid into a small bowl, leaving the sediment behind; set the liquid aside and discard the sediment.
                                                                  • Season the beef all over with salt and pepper. Melt 1 1/2 tablespoons of the butter in a large frying pan over medium-high heat. Once the butter is foaming, place the beef in the pan and brown all over, taking care not to burn the butter, about 5 to 6 minutes total. Transfer the beef to a plate to cool.
                                                                  • Melt the remaining 1 1/2 tablespoons butter in a separate medium frying pan over medium heat. Add the shallots and cook for 1 minute. Add the reserved porcinis, the garlic, the reserved porcini liquid, and the cremini mushrooms and stir to combine. Increase the heat to medium high and cook, stirring occasionally, until the mushroom mixture has released most of its moisture and appears dry, about 10 minutes. Season with salt and pepper, add the thyme, and stir to combine. Set aside to cool to room temperature, about 20 minutes.
                                                                  • When the mushroom mixture has cooled, place the pâté in a medium bowl and beat with a rubber spatula until smooth. Add the mushroom mixture and stir to evenly combine. Taste and season with salt and pepper as needed. Using a long metal spatula, spread half of the mushroom mixture evenly over one side of the beef. Lay a sheet of plastic wrap, slightly larger than the beef, horizontally on the work surface. Vertically arrange half of the prosciutto, one piece slightly overlapping the next, along the length of the plastic wrap (it should be about the same size as the beef). Place the beef, mushroom-side down, on the prosciutto. Spread the remaining mushroom mixture over the beef. Lay the rest of the prosciutto slices, in the same manner as before, over the mushroom mixture. Fold up the edges of the plastic wrap and use another piece of plastic to enclose the entire roast; refrigerate.
                                                                  • Heat the oven to 425°F and arrange a rack in the middle. Cut off about one-third of the puff pastry from the sheet and roll it out on a lightly floured surface into a rectangle 1/8 inch thick and at least 1 inch larger than the base of the roast. Transfer to a baking sheet. Prick well with a fork all over and bake until brown and crisp, about 12 to 15 minutes. Transfer the pastry to a cutting board to cool, then trim it to the size of the roast. Return the pastry to the baking sheet; set aside.
                                                                  • Remove the roast from the refrigerator. Remove and discard the plastic wrap. Brush the roast all over with the egg; reserve the remaining egg.
                                                                  • Roll out the remaining puff pastry on a lightly floured surface into a rectangle about 12 by 14 inches. Place the roast on top of the cooked pastry base. Lay the rolled-out pastry over the roast. Use a spatula to lift up the pastry base, then tuck the sides of the uncooked pastry underneath the cooked pastry to seal the roast. Brush the pastry all over with the reserved egg. Roast for 20 minutes. Lower the oven temperature to 400°F and continue to roast for 25 minutes more for rare to medium-rare beef, 30 to 35 minutes for medium. Remove the Wellington from the oven and let it stand for about 10 minutes before slicing.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 7servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 11/2 cup chopped yellow onion
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 2 tsp emeril's essence, recipe follows
                                                                  • Yes No 1/2 tsp crushed crushed red chili pepper
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1/2 lb button mushroom
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No mashed potatoes, recipe follows
                                                                  • Yes No 3/4 cup diced smoked gouda
                                                                  • Yes No 1 cup grated sharp cheddar cheese
                                                                  • Yes No 2 puff pastry
                                                                  • Preheat the oven to 400 degrees F.
                                                                  • In a large skillet, cook the beef, stirring, over high heat until no longer pink, about 5 minutes. Add the onions, garlic, Essence, crushed red pepper and 1/4 teaspoon of the salt and cook, stirring, until the onions are soft and lightly caramelized, about 7 minutes. Add the tomato paste and heavy cream and cook until the cream is evaporated, 1 to 2 minutes. Remove from the heat and spread on a plate to cool.
                                                                  • In a large skillet, melt the butter over medium-high heat. Add the mushrooms, thyme, Worcestershire and remaining 1/4 teaspoon salt and cook, stirring often, until most of the liquid has evaporated, 8 to 10 minutes. Remove from the heat and spread on a plate to cool.
                                                                  • In a small bowl, beat the egg and water to make an egg wash.
                                                                  • On a lightly floured surface, 1 at a time, roll the puff pastry sheets to an 1/8-inch thickness, about 11 inches square. Cut each sheet into 2 rectangles. Spread 1/4 of the cooled mashed potatoes along the lower third of the pastry, leaving a 1-inch border on 3 sides. Top with the beef and the mushrooms, then sprinkle the Gouda cubes over the top. Brush the sides with egg wash and fold the pastry over the filling to completely enclose. Press to seal the edges and with the tines of a fork, press to seal tightly. Transfer to a large baking sheet and paint with the egg wash. Cut 5 small steam vents in the top of the pastry. Repeat with remaining ingredients.
                                                                  • Bake until starting to turn golden brown, 15 to 16 minutes. Sprinkle the top with the cheese and bake until the pastry is golden brown and the cheese is melted, about 4 minutes.
                                                                  • Remove from the oven and let rest for 5 minutes. Transfer to a large serving platter, slice and serve hot.
                                                                  • Mashed Potatoes
                                                                  • /4 pound Idaho potatoes, peeled and cut into large dice
                                                                  • /4 teaspoon salt
                                                                  • tablespoons heavy cream
                                                                  • tablespoons unsalted butter
                                                                  • /8 teaspoon white pepper
                                                                  • tablespoon minced fresh parsley
                                                                  • In a medium saucepan, combine the potatoes, 1/2 teaspoon of salt, and enough water to cover by 1 inch. Bring to a boil and cook until just fork tender, about 12 minutes. Remove from the heat and drain. Return to the pan and cook for 1 minute, mashing with a potato masher or heavy whisk over medium heat. Add the cream, butter, remaining 1/4 teaspoon salt, and pepper and mash until smooth. Mix in the parsley.
                                                                  • Remove from the heat and spread on a plate to cool for the Wellingtons. (Note: the potatoes can be made in advance and refrigerated until ready to use in the other recipe.)
                                                                  • 1/2 tablespoons paprika
                                                                  • tablespoons salt
                                                                  • tablespoons garlic powder
                                                                  • tablespoon black pepper
                                                                  • tablespoon onion powder
                                                                  • tablespoon cayenne pepper
                                                                  • tablespoon dried leaf oregano
                                                                  • tablespoon dried thyme
                                                                  • Combine all ingredients thoroughly and store in an airtight jar or container.
                                                                  • Yields: about 2/3 cup
                                                                  Cuisine:YesNobritish
                                                                  Yields: 13servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No four thick, 1 1/2 inch, 6 oz center cut filets mignons
                                                                  • Yes No 4 1/4 lb large button mushroom
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp diced shallot
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 17 1/4 oz package puff pastry sheet
                                                                  • Yes No 4 tbsp gorgonzola cheese
                                                                  • Yes No 1 cup beef demiglace
                                                                  • Yes No 2 tbsp sercial madeira
                                                                    Make sauce while beef Wellingtons are baking:
                                                                  • Preheat oven to 425°F.
                                                                  • Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.
                                                                  • Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.
                                                                  • On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
                                                                  • Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
                                                                  • Preheat oven to 425°F.
                                                                  • Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
                                                                  • In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.
                                                                  • Serve beef Wellingtons with sauce.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Pâté can be found in the deli section of many supermarkets and at specialty foods stores.

                                                                  Ingredients
                                                                  • Yes No 1 cup balsamic vinegar
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/2 lb button mushroom
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/4 cup goose liver pâté
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 6 10 oz package frozen puff pastry shells
                                                                  • Yes No 1 tbsp canola oil
                                                                  • Yes No 6 4 oz filet mignon steaks
                                                                  • Yes No coarse kosher salt
                                                                  • Yes No 2 5 oz bags fresh baby spinach
                                                                  • Yes No balsamic roasted vegetables
                                                                  • Yes No creamed onions
                                                                  • Bring first 3 ingredients to boil in heavy medium saucepan over high heat, stirring to dissolve sugar. Reduce heat to medium-high and boil until reduced to 3/4 cup, about 14 minutes. DO AHEAD: Sauce can be made 5 days ahead. Cover and chill.
                                                                  • Using on/off turns and working in 2 batches, finely chop mushrooms in processor. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sprinkle with salt. Cook until almost all liquid evaporates, stirring often, about 10 minutes. Add pâté and chopped thyme; stir to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
                                                                  • Preheat oven to 400°F. Place pastry shells on baking sheet, spacing 1 inch apart. Bake until puffed and deep golden brown, about 23 minutes. Cool.
                                                                  • Heat oil in heavy large skillet over medium-high heat. Sprinkle steaks generously with coarse salt and pepper. Cook steaks until browned and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate; let rest 10 minutes.
                                                                  • Melt remaining 1 tablespoon butter in heavy large pot over medium heat. Add spinach, sprinkle with salt and pepper, and toss just until spinach wilts, about 3 minutes.
                                                                  • Rewarm sauce and mushroom mixture. Halve puff pastry shells horizontally. Place 1 pastry shell bottom on each of 6 plates. Top with rounded tablespoon mushroom mixture. Divide spinach among shells, then top with steak. Place thyme sprig atop each steak. Drizzle sauce around and over steak. Prop pastry shell top alongside. Spoon Balsamic Roasted Vegetables and Creamed Onions with Bacon and Herbs alongside and serve.
                                                                  Cuisine:YesNobritish
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb beef tenderloin
                                                                  • Yes No salt and pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 oz shallot
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 4 oz button mushroom
                                                                  • Yes No 12 oz may river oysters, of liquor and picked free of any shells
                                                                  • Yes No 1 tbsp dry sherry
                                                                  • Yes No 2 tbsp fresh bread crumbs
                                                                  • Yes No flour
                                                                  • Yes No 1 frozen puff pastry
                                                                  • Yes No 1 egg
                                                                  • Preheat the oven to 450 degrees F.
                                                                  • Rub the tenderloin with salt and pepper and brush it lightly with oil. Heat 1 tablespoon oil and the butter in a large skillet over medium-high heat. Place the tenderloin in the skillet and lightly sear all surfaces of the meat, including the ends. Remove the meat from the pan and set aside. Add more oil to the pan if necessary, and then add the shallots and garlic and saute for 2 to 3 minutes. Add the mushrooms and saute for 2 to 3 minutes longer. Add the oysters and sherry and cook until the oysters are opaque. Remove from the heat and allow to cool slightly. Drain off any liquid and combine the mixture with the breadcrumbs in the bowl of a food processor. Process until well blended and nearly smooth. Line a colander with several layers of cheesecloth and spoon the pate into it. Allow to drain for 10 to 15 minutes. If the pate seems too wet, pick up the edge of the cheesecloth, twist it together, and wring out the excess liquid.
                                                                  • Roll out the puff pastry dough on a lightly floured surface to form a rectangle less than 1/4-inch thick. Spoon some pate into the center of the dough and spread it to form a shape similar to that of the tenderloin. Place the meat on the pate; then cover the top and sides of the meat with the remaining pate. Wrap the pastry around the tenderloin, overlapping the edges to form a seam. Moisten the edges with water and pinch lightly to seal. Trim the top layer of pastry from both ends and fold the ends up over the sides of the meat, sealing as before. Carefully turn over the pastry wrapped tenderloin and place seam-side down on a lightly greased baking sheet. Brush pastry with the beaten egg. Decorate the top with designs cut from the pastry scraps, if desired. Brush the cutouts with beaten egg. Bake the tenderloin for 15 to 20 minutes, or until the pastry is golden brown. Remove from the oven and let stand for 10 minutes before carving.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Inactive Time: 20 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Traditional beef Wellington often calls for liver pate, but I prefer the mushroom filling version. This dish has replaced turkey as our standard Christmas fare.

                                                                  Ingredients
                                                                  • Yes No 3 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 tbsp vegetable shortening
                                                                  • Yes No 12 tbsp water
                                                                  • Yes No 1 lb mushroom
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 1/4 cup beef broth
                                                                  • Yes No 1/2 cup diced fully cooked ham
                                                                  • Yes No 2 tbsp minced parsley
                                                                  • Yes No 4 lb beef tenderloin roast
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • For pastry, combine flour and salt in a large bowl. Cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a firm ball forms. Chill for 30-60 minutes.
                                                                  • In a skillet, saute mushrooms and onions in butter for 18-20 minutes or until liquid has evaporated. Stir in the flour, 1/2 teaspoon salt and 1/8 teaspoon pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. In a bowl, combine ham and parsley; stir in mushroom mixture. Cover and refrigerate.
                                                                  • Place tenderloin on a greased rack in a shallow roasting pan. Sprinkle with remaining salt and pepper. Bake, uncovered, at 425° for 30-35 minutes. Remove from the oven; let stand 20-25 minutes. Reduce heat to 400°.
                                                                  • On a lightly floured surface, roll pastry into a 19-in. x 14-in. rectangle. Moisten edges. Spread filling to within 1 in. of edges. Place tenderloin in center of pastry; fold short sides of pastry over meat. Fold long sides over top; pinch seams to seal.
                                                                  • Place seam side down on greased baking sheet. Add decorative cutouts if desired. Brush with egg; sprinkle with sesame seeds. Bake, uncovered, at 400° for 30-35 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Yield: 16-18 servings.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 17servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush

                                                                  This very impressive-looking yet easy-to-make dish can be made ahead. Just finish the baking process when your guests arrive. —Janaan Cunningham

                                                                  Ingredients
                                                                  • Yes No 1 4 to 5 lb beef tenderloin roast
                                                                  • Yes No 2 10 1/2 oz condensed beef consomme
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1/2 tsp beef bouillon granule
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 cup madeira wine
                                                                  • Yes No 2 cup chopped mushroom
                                                                  • Yes No 4 shallot
                                                                  • Yes No 1/4 lb deli ham
                                                                  • Yes No 1/4 cup minced parsley
                                                                  • Yes No 1 17.3 oz frozen puff pastry sheets
                                                                  • Yes No 2 tbsp milk
                                                                  • Place the tenderloin in a greased 15-in. x 10-in. x 1-in. baking pan; fold ends under tenderloin. Bake, uncovered, at 475° for 20-25 minutes or until browned. Cover and refrigerate for at least 2 hours or until chilled.
                                                                  • For sauce, in a large saucepan, combine the consomme, tomato paste and bouillon granules. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until reduced to 2 cups.
                                                                  • Combine butter and flour until smooth. Stir into sauce, a teaspoon at a time. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine and set aside.
                                                                  • For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Cook over low heat for 10 minutes, stirring occasionally. Stir in the parsley; cook 10 minutes longer or until liquid has evaporated, stirring occasionally. Set aside.
                                                                  • On a lightly floured surface, unfold one puff pastry sheet; cut lengthwise along one fold line, forming two rectangles. Cut smaller rectangle into a 6-in. x 3-in. rectangle; use remaining piece for decorations if desired. Moisten a 6-in. edge of large rectangle with water. Attach smaller rectangle along that edge, pressing lightly to seal. Transfer to an ungreased baking sheet.
                                                                  • Spread half of the filling down the center of pastry. Place the tenderloin on the filling. Spread the remaining filling over the top of meat. Roll out remaining puff pastry into a rectangle 8 in. wide and 5 in. longer than the tenderloin; place over the meat. Brush pastry edges with milk; fold edges under meat.
                                                                  • Bake, uncovered, at 425° for 40 minutes (meat will be medium); cover lightly with foil if needed. Transfer to a serving platter. Let stand for 15 minutes before slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin. Yield: 12-16 servings.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 14servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This very impressive-looking yet easy-to-make dish can be made ahead. Just finish the baking process when your guests arrive. --Janaan Cunningham

                                                                  Ingredients
                                                                  • Yes No 1 4 lb beef tenderloin
                                                                  • Yes No 2 10.5 oz condensed beef consomme
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 1/2 tsp beef bouillon granule
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 cup madeira wine
                                                                  • Yes No 2 cup chopped mushroom
                                                                  • Yes No 4 shallot
                                                                  • Yes No 1/4 lb deli ham
                                                                  • Yes No 1/4 cup minced parsley
                                                                  • Yes No 1 17.3 oz frozen puff pastry sheets
                                                                  • Yes No 2 tbsp milk
                                                                  • Place the tenderloin in a greased 15-in. x 10-in. x 1-in. baking pan; fold until ends of meat. Bake, uncovered, at 475 degrees F for 20-25 minutes or until browned. Cover and refrigerate for at least 2 hours or until chilled.
                                                                  • For sauce, in a large saucepan, combine the consomme, tomato paste and bouillon granules. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until reduced to 2 cups. Combine butter and flour. Stir into sauce, a teaspoon at a time. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine and set aside.
                                                                  • For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Cook over low heat for 10 minutes longer or until liquid has evaporated, stirring occasionally. Set aside.
                                                                  • On a lightly floured surface, unfold one puff pastry sheet; cut lengthwise along one fold line, forming two rectangles. Cut smaller rectangle into a 6-in. x 3-in. rectangle; use remaining piece for decorations if desired. Moisten a 6-in. edge of large rectangle with water. Attach smaller rectangle along that edge, pressing lightly to seal. Transfer to an ungreased baking sheet.
                                                                  • Spread half of the filling down the center of pastry. Place the tenderloin on the filling. Spread the remaining filling over the top of meat. Roll out remaining puff pastry into a rectangle 8 in. wide and 5 in. longer that the tenderloin; place over the meat. Brush pastry edges with milk; fold edges under meat.
                                                                  • Bake, uncovered, at 425 degrees F for 40 minutes (meat will be medium); cover lightly with foil if needed. Transfer to a serving platter. Let stand for 15 minutes before slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 12servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 3 pint button mushroom
                                                                  • Yes No 2 shallot
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 sprig thyme
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 3 lb center cut beef tenderloin
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 12 thin slice prosciutto
                                                                  • Yes No 6 sprig thyme
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No flour
                                                                  • Yes No 1 lb puff pastry dough
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 coarse tsp sea salt
                                                                  • Yes No chives
                                                                  • Yes No green peppercorn sauce, recipe follows
                                                                  • Yes No roasted fingerling potatoes
                                                                  • Yes No wilted winter greens, recipe follows
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 shallot
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 3 sprig thyme
                                                                  • Yes No 1 cup brandy
                                                                  • Yes No 1 beef stock
                                                                  • Yes No 2 cup cream
                                                                  • Yes No 2 tbsp whole grain mustard
                                                                  • Yes No 1/2 cup green peppercorns in brine, brine
                                                                  • To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
                                                                  • To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
                                                                  • Preheat oven to 425 degrees F.
                                                                  • On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
                                                                  • Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.
                                                                  • Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 7servings
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 7 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    flambé
                                                                  • Yes No
                                                                    flame
                                                                    Supplies:
                                                                  • Yes No
                                                                    twine
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb beef tenderloin
                                                                  • Yes No salt and pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 oz shallot
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 4 oz button mushroom
                                                                  • Yes No 12 oz may river oysters, of liquor
                                                                  • Yes No 1 tbsp dry sherry
                                                                  • Yes No 2 tbsp fresh bread crumbs
                                                                  • Yes No 1 frozen puff pastry
                                                                  • Yes No flour
                                                                  • Yes No 1 egg
                                                                  • Preheat the oven to 450 degrees F.
                                                                  • Rub the tenderloin with salt and pepper and brush lightly with oil. Heat 1 tablespoon oil and the butter in a large skillet over medium-high heat. Place the tenderloin in the skillet and lightly sear all surfaces of the meat, including the ends. Remove the meat from the pan and set aside.
                                                                  • Add more oil to the pan, if necessary, and then add the shallots and garlic and saute for 2 to 3 minutes. Add the mushrooms and saute for 2 to 3 minutes longer. Add the oysters and sherry and cook until the oysters are opaque. Remove from the heat and allow to cool slightly. Drain off any liquid and combine the mixture with the bread crumbs in the bowl of a food processor. Process until well blended and nearly smooth. Line a colander with several layers of cheesecloth and spoon the pate into it. Allow to drain for 10 to 15 minutes. If the pate seems too wet, pick up the edge of the cheesecloth, twist it together, and wring out the excess liquid.
                                                                  • Roll out the puff pastry dough on a lightly floured surface to form a rectangle less than 1/4-inch thick. Spoon some pate into the center of the dough and spread it to form a shape similar to that of the tenderloin. Place the meat on the pate; then cover the top and sides of the meat with the remaining pate. Wrap the pastry around the tenderloin, overlapping the edges to form a seam. Moisten the edges with water and pinch lightly to seal. Trim the top layer of pastry from both ends and fold the ends up over the sides of the meat, sealing as before. Carefully turn over the pastry wrapped tenderloin and place seam side down on a lightly greased baking sheet. Brush pastry with the beaten egg. Decorate the top with designs cut from the pastry scraps, if desired. Brush the cutouts with beaten egg. Bake the tenderloin for 15 to 20 minutes, or until the pastry is golden brown. Remove from the oven and let stand for 10 minutes before slicing.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 5servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Inactive Time: 35 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick
                                                                  Ingredients
                                                                  • Yes No 4 6 oz thickly filet mignons
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 4 1 oz slice pork country style pate
                                                                  • Yes No one 17 1/4 oz package, 1 sheet frozen puff pastry
                                                                  • Yes No mushroom duxelles, recipe follows
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 1/2 tsp minced garlic
                                                                  • Yes No 10 oz button mushroom
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp white pepper
                                                                  • Yes No 2 1/2 tbsp dry white wine
                                                                  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
                                                                  • Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
                                                                  • Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.
                                                                  • Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares.
                                                                  • Spread one-quarter of the mushroom duxelles on top of each filet and top each with 1 slice of the pate, pressing to flatten. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.
                                                                  • Remove from the oven and let rest for 10 minutes before serving.
                                                                  • Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.
                                                                  • Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.
                                                                  • Yield: 1/2 cup
                                                                  Cuisine:YesNobritish
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 8 5 oz filet mignon
                                                                  • Yes No 1 1/3 tsp salt
                                                                  • Yes No 1/4 black pepper
                                                                  • Yes No 2/3 cup chopped onion
                                                                  • Yes No 2/3 cup chopped carrot
                                                                  • Yes No 2/3 cup chopped celery
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 3 1 cup tbsp brandy, 1 c, red wine
                                                                  • Yes No 3/4 tsp fines herbes
                                                                  • Yes No 1 1/3 tbsp butter
                                                                  • Yes No mushroom filling, recipe below
                                                                  • Yes No pastry, recipe below
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 3 tsp water
                                                                  • Yes No 2 2/3 cup beef broth
                                                                  • Yes No 1 1/3 tbsp tomato paste
                                                                  • Yes No 2 2/3 tbsp corn starch
                                                                  • Yes No 1/3 cup madeira wine
                                                                  • Yes No mushroom
                                                                  • Yes No carrot
                                                                  • Yes No celery fans
                                                                  • Yes No parsley
                                                                  • Yes No 2 2/3 lb mushroom
                                                                  • Yes No 1/3 cup scallion
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/3 cup madeira wine
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/3 cup vegetable shortening
                                                                  • Yes No 1/2 cup ice water
                                                                  • You may please feel free to use Pepperidge farm frozen puff pastry instead of making it from scratch. Please note an additional 1 cup of red wine after brandy listing. Sprinkle fillets with salt and pepper, and place in a shallow dish. Saute onion, carrots, and celery in oil until tender. Add red wine, brandy and herbs. Pour mixture over filets; cover and marinate in refrigerator overnight. Drain steaks, reserving marinade. Saute fillets in butter in a skillet just until lightly browned on both sides. Place filets in pan; cover and freeze 10 minutes. Remove from freezer, and refrigerate 2 hours. Prepare mushroom filling; chill at least 2 hours.
                                                                  • Place mushrooms in a clean towel or cheese cloth and squeeze until barely moist, reserving juice. Saute mushrooms and onion in butter; cook over medium heat until all liquid is evaporated. Add salt and pepper. Prepare pastry; chill 2 hours.
                                                                  • Combine flour and salt in a large bowl; cut in chilled butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape dough into a ball. Roll pastry into an 18 inch square on a lightly floured board or pastry cloth; cut into 8 (9 x 6 inch) rectangles. Spread each pastry rectangle with 1/3 cup mushroom filling; top with a filet. Combine egg yolks and water; brush edges of pastry with egg mixture to seal. Fold pastry over, and pinch together. (Trim excess pastry is necessary). Place Wellingtons, seam side down, on a lightly greased baking sheet. Brush with egg mixture; repeat after 1 minute. Roll pastry trimming cut into decorative shapes and arrange on top of Wellingtons, if desired. Brush with remaining egg mixture. Bake at 400 degrees for 25 minutes or until golden brown. Combine reserved marinade, reserved mushroom juice, beef broth, and tomato paste in a saucepan; simmer 1 hour. Dissolve cornstarch in Madeira; stir into broth mixture and cook, stirring constantly until thickened. Garnish with mushrooms, carrots, parsley, celery fans.
                                                                  Cuisine:YesNobritish
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    simmer
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms
                                                                  • Yes No
                                                                    Minute

                                                                  Trying new recipes is one of my favorite hobbies. It's also the most gratifying. What could beat the smiles and compliments of the ones you love? This recipe is easy enough for family yet fancy enough for company.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped mushroom
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/2 cup half and half
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 2 tbsp diced onion
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 lb ground beef
                                                                  • Yes No 1 4 oz tube refrigerated crescent rolls
                                                                  • Yes No 1 tsp parsley leaves, dried
                                                                  • In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
                                                                  • In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining pepper. Crumble beef over mixture and mix well. Shape into two loaves. Separate crescent dough into two rectangles on a baking sheet. Seal perforations. Place meat loaf on each rectangle. Bring edges together and pinch to seal. Bake at 350° for 24-28 minutes or until a meat thermometer inserted into meat loaf reads 160°.
                                                                  • Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons. Yield: 2 servings.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 2servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 lb beef tenderloin
                                                                  • Yes No salt and pepper
                                                                  • Yes No 10 oz crimini mushroom (baby portobello)
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 2 frozen puff pastry
                                                                  • Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
                                                                  • Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
                                                                  • Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
                                                                  • On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
                                                                  • Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 24pieces
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Inactive Time: 10 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    mounds
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds

                                                                  Coffee gives classic beef Wellington an intriguing new flavor dimension. For the pastry wrap, we found puff pastry shells easier to work with than sheets. Follow our make-ahead steps that make this fancy entree easy. You can freeze filets up to a month ahead, and bake them without thawing. Prep: 58 min.; Cook: 1 hr., 11 min.; Other: 8 hrs. Editor's Favorite; Make Ahead

                                                                  Ingredients
                                                                  • Yes No 2 tsp ground coffee
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3/4 tsp black pepper
                                                                  • Yes No 3/4 tsp garlic powder
                                                                  • Yes No 8 5 to 6 oz center cut filet mignons (1 1/2
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/4 cup diced onion
                                                                  • Yes No 1/4 cup diced carrot
                                                                  • Yes No 1/4 cup diced celery
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 3/4 cup madeira wine
                                                                  • Yes No 3/4 cup brewed coffee
                                                                  • Yes No 1/2 cup beef broth
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 lb mushroom
                                                                  • Yes No 2 shallot
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 cup madeira wine
                                                                  • Yes No 8 10 oz frozen puff pastry shells
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 1/2 tbsp all purpose flour
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No garnishes, fresh rosemary, flat leaf parsley, and thyme
                                                                  • Combine first 4 ingredients; stir well. Pat filets dry. Coat both sides of filets with spice rub. Heat 1 tablespoon oil in a large skillet over medium-high heat until skillet is hot. Sear filets, in 2 batches, 1 to 1 1/2 minutes on each side. Remove filets from skillet; place on a plate, and cover and chill until ready to assemble Wellingtons. (Don't clean skillet.)
                                                                  • While filets are chilling, melt 3 tablespoons butter in same skillet over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes or until very tender. Add 3/4 cup Madeira, brewed coffee, and broth; simmer 5 minutes. Remove from heat, and let cool. Transfer sauce to a 4-cup glass measuring cup, and chill overnight, if desired, or pour cooled sauce into ice cube trays and freeze. Once frozen, seal frozen sauce cubes in zip-top freezer bags.
                                                                  • Melt 2 tablespoons butter in same skillet over medium-high heat. Add mushrooms, shallots, 1/2 teaspoon salt, and 1/2 teaspoon pepper; sauté until all liquid evaporates. Add 1/2 cup Madeira; cook over medium-high heat until all liquid evaporates. Remove from heat, and let cool. Cover and chill until ready to assemble Wellingtons.
                                                                  • Roll each of 8 puff pastry shells to about 1/8" thick on a lightly floured surface; spoon 1 heaping tablespoonful mushroom filling in center of each pastry. Top each with a chilled filet. Brush edges of each pastry square with 1 beaten egg. Wrap 2 opposite sides of pastry over each filet, overlapping them; seal seam with beaten egg. Wrap remaining 2 sides of pastry over filet, and seal with beaten egg. Seal any gaps with beaten egg and press pastry around filet to enclose completely. Wrap Wellingtons individually in press-and-seal plastic wrap. Place wrapped Wellingtons in large zip-top freezer bags, and freeze overnight or up to 1 month.
                                                                  • To bake, place oven rack on lowest oven shelf; preheat oven to 425º. Place a broiler pan on oven rack; heat pan 5 minutes. Brush tops and sides of frozen Wellingtons with 2 beaten eggs. Carefully place frozen Wellingtons, seam side down, on preheated pan. Bake at 425º for 36 minutes.
                                                                  • While Wellingtons bake, melt 2 tablespoons butter in a saucepan over medium heat; add 2 1/2 tablespoons flour and cook, stirring constantly, 1 minute. Add reserved Madeira sauce; cook, stirring constantly, over medium heat 6 to 8 minutes or until slightly thickened. (If using frozen Madeira sauce cubes, thaw cubes in a saucepan over medium heat before adding to flour mixture.) Stir in whipping cream; simmer 5 minutes or until desired thickness. Add 1/2 teaspoon salt. Remove from heat.
                                                                  • Arrange baked Wellingtons on a serving platter. Cut a small slit in top of each pastry, and tuck several sprigs of fresh herbs into each slit. Serve with Madeira sauce.
                                                                  • Note: You can bake beef Wellingtons the same day they're assembled. After wrapping beef filets in pastry, cover and chill Wellingtons 1 hour. Bake as directed above, reducing the baking time to 20 to 25 minutes.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    brew
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 5 lb beef tenderloin
                                                                  • Yes No 1 1/2 cup dry red wine
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No wellington pastries
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp water
                                                                  • Yes No mushroom pâté filling
                                                                  • Cut tenderloin into bite-size pieces, and place in a large shallow dish. Combine wine, lemon juice, Worcestershire sauce, pepper, and salt. Pour mixture over meat; cover and marinate overnight in refrigerator, turning occasionally.
                                                                  • Prepare Mushroom Pâté Filling. Cover; refrigerate overnight.
                                                                  • Prepare pastry; cover and refrigerate overnight.
                                                                  • Drain meat; discard marinade. Combine meat and Mushroom Pâté Filling, stirring well; set aside.
                                                                  • Divide pastry into 12 equal portions. Roll each portion into an 8-inch circle on a lightly floured surface; reserve excess pastry. Spread each circle with 1 cup meat mixture. Fold pastry over filling, and pinch edges to seal. Place Wellingtons, seam side down, on lightly greased baking sheets.
                                                                  • Combine egg and water, mixing well; brush on each Wellington. Roll out excess pastry; cut into decorative shapes, and arrange on top of Wellingtons, if desired. Brush with remaining egg mixture. Bake at 375° for 30 minutes or until golden brown.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush

                                                                  Breakfast-time in Germany often includes these enriched rolls fresh from the oven. Americans often bake similar rolls that they call crescent rolls. Serve them for breakfast or dinner, but get rave reviews either way. Makes 18 rolls.

                                                                  Ingredients
                                                                  • Yes No 1 1/8 cup milk
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 4 1/3 cup all purpose flour
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No chocolate chip
                                                                  • Yes No cinnamon and sugar
                                                                  • Proof the yeast by mixing1/2 cup of the lukewarm milk, 1 teaspoon of sugar and yeast together in a glass until the yeast dissolves. Let the mixture sit for at least 10 minutes. If bubbles are forming or the milk is foamy, proceed with the recipe.
                                                                  • Mix 4 cups of flour in a bowl with salt. Add the proofed yeast, the rest of the milk and the softened butter and mix until a soft ball forms. Knead for about 3 minutes.
                                                                  • Place dough in an oiled bowl and let rise until almost doubled (about 60 minutes).
                                                                  • Pinch off 2-ounce pieces of dough and form into small balls. Roll out the balls to 6 inch ovals and flatten slightly to form long triangles. Let rest 1 minute to let the dough relax and then form crescents by holding two corners down on a floured board with your fingers and rolling them towards the long point. Seal the point by pinching.
                                                                  • Place the rolls on an oiled cookie sheet, bringing the two ends towards each other to form a new moon shape. Let the rolls rise about 30 minutes. Meanwhile, heat the oven to 350°F.
                                                                  • Mix the egg yolk with 1 tablespoon of water to make an egg wash and brush the mixture over the tops of the rolls.
                                                                  • Bake for 15 - 20 minutes or until golden brown. Serve warm, if possible.
                                                                  • Notes:
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 1 hour 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Maede with puff pastry

                                                                  Ingredients
                                                                  • Yes No 8 6 oz, 1 1/2 inch thick center cut filet mignon
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 8 large button mushroom
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp diced shallot
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 frozen puff pastry, for 30 minutes
                                                                  • Yes No 1/2 cup crumbled gorgonzola cheese
                                                                  • Pat filets mignons dry and season with salt and pepper.
                                                                  • Heat oil in a big skillet over med-high heat.
                                                                  • Sear filets mignons on both sides; remove filets to a plate and loosely cover with plastic wrap; chill until cold, about 1 hour.
                                                                  • Thinly slice mushrooms, and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over medium heat, stirring until mushrooms are lightly browned.
                                                                  • Transfer mushroom mixture to a bowl to cool completely.
                                                                  • In a small bowl lightly beat eggs with a fork to make an egg wash.
                                                                  • On a lightly floured surface roll out pastry sheets into two 14-inch squares; trim edges to form two 13-inch squares; cut each square into 4 squares.
                                                                  • Put 1 tablespoon Gorgonzola in center of 1 square and top with 1/8 of the mushroom mixture.
                                                                  • Top mushroom mixture with filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them; seal seam with egg wash.
                                                                  • Wrap remaining 2 corners of pastry over filet and seal in same manner; seal any gaps with egg wash and press pastry around filet to enclose completely.
                                                                  • Arrange beef Wellington seam-side down on a baking pan lined with parchment paper; make 7 more beef Wellingtons in same manner.
                                                                  • Chill remaining egg wash for brushing on pastry just before baking.
                                                                  • Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
                                                                  • Preheat oven to 425°; brush top and sides of beef Wellington with some remaining egg wash and bake 20-30 minutes, or until pastry is golden and the meat temperature is 117°; serve immediately.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 8
                                                                  • Prep Time: 2 hours
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  I don’t like pate but I really loved the idea of beef wellington so I found a recipe that was similar on Epicurious that used blue cheese as a topping for filet mignon and I adapted it for a large beef tenderloin.

                                                                  Ingredients
                                                                  • Yes No 2 lb beef tenderloin
                                                                  • Yes No 1/2 lb button mushroom
                                                                  • Yes No 1 tbsp 1 tbsp unsalted button
                                                                  • Yes No 1 tbsp diced shallot
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 puff pastry sheet
                                                                  • Yes No 5 oz blue cheese
                                                                  • Preheat oven to 425 degrees. Pat tenderloin dry and season with salt and pepper. Sear on the stove for 5-6 minutes. Cool and then cover and chill in fridge for about an hour.
                                                                  • Melt the butter over medium heat. Add the shallots and cook for 1 minute. Add the mushrooms and garlic and stir to combine. Increase the heat to medium high and cook, stirring occasionally, until the mushrooms are browned. Season with salt and pepper. Set aside to cool to room temperature, about 20 minutes. Once cooled, mix in the cheese.
                                                                  • Cut off about one-third of the puff pastry from the sheet and roll it out on a lightly floured surface into a rectangle 1/8 inch thick and at least 1 inch larger than the base of the roast. Transfer to a baking sheet. Prick well with a fork all over and bake until brown and crisp, about 12 to 15 minutes. Transfer the pastry to a cutting board to cool, then trim it to the size of the roast. Return the pastry to the baking sheet; set aside.
                                                                  • Place uncooked pastry on floured work surface and spoon mushroom/cheese mixture into the middle. Place top of tenderloin onto the mixture and then wrap the pastry around the bottom of the tenderloin. Place cooked piece of pastry onto the bottom of the tenderloin and flip the whole thing over onto the baking sheet.
                                                                  • Brush the entire wellington with egg wash. If you have any extra dough (depending on the side of the tenderloin) you can use a cookie cutter to cut out a shape and then using an egg wash “glue” it onto the top of the Wellington. Chill for an hour (up to 1 day).
                                                                  • Roast for approx. 35-45 minutes (until it reaches an internal temp of 125 degrees). Remove the Wellington from the oven and let it stand for about 10 minutes before slicing.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    wash
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 8 6 oz, 1/2 inch thick beef filet mignons
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 8 oz button mushroom
                                                                  • Yes No 2 tbsp diced shallot
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 17.3 oz, 2 sheet pepperidge farm puff pastry sheets
                                                                  • Yes No 1/2 cup crumbled gorgonzola cheese
                                                                  • Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Line a baking sheet with parchment paper. Season the beef with the black pepper.
                                                                  • Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes, turning the beef over once during cooking. Remove the beef to a plate. Cover the plate and refrigerate for 1 hour or until the beef is cold.
                                                                  • Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots and garlic. Season with the black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool.
                                                                  • Unfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 (14-inch) squares. Trim the edges to form 2 (13-inch) squares. Cut each square into 4 squares, making 8 squares in all.
                                                                  • Place 1 tablespoon Gorgonzola in the center of each pastry square. Divide the mushroom mixture among the pastry squares. Top each with 1 filet mignon. Fold 2 opposite pastry corners over the beef, overlapping slightly, and press to seal. Brush with the egg. Repeat with the remaining pastry corners.
                                                                  • Place the Wellingtons seam-side down on the prepared baking sheet. Cover and refrigerate the Wellingtons and the remaining egg for 1 hour or overnight.
                                                                  • Heat the oven to 425 degrees F. Brush the Wellingtons with the remaining egg. Bake for 20 minutes or until the pastry is golden and the temperature of the beef is 117 degrees F. Serve immediately.
                                                                  Cuisine:YesNobritish
                                                                  Yields: 8servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pepperidge farm
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Pepperidge Farms

                                                                  These individual sized pumpkin rolls are sure to be a success. Easy to make with crescent roll dough, but hard to stop eating with the rich and spicy sweet pumpkin filling.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No 1 14 oz eagle brand sweetened condensed milk
                                                                  • Yes No 2 tbsp pillsbury best all purpose flour
                                                                  • Yes No 2 tbsp cinnamon, ground
                                                                  • Yes No 1 tsp pumpkin pie spice
                                                                  • Yes No 1 cup pecan
                                                                  • Yes No 4 8 oz refrigerated crescent rolls
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Preheat oven to 375 degrees. In a large bowl, blend cream cheese, pumpkin, sweetened condensed milk, flour and spices until combined and smooth.
                                                                  • Unroll crescent rolls, separate and lay flat. Evenly spread 1 1/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer then roll into the crescent shape. Sprinkle the top of the rolls with a little granulated sugar.
                                                                  • Bake 11 to 13 minutes or until slightly golden brown. Store leftovers covered at room temperature.
                                                                  Yields: 32rolls
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    eagle brand
                                                                  • Yes No
                                                                    pillsbury best
                                                                    Brands:
                                                                  • Yes No
                                                                    Eagle Brand
                                                                  • Yes No
                                                                    Pillsbury's Best

                                                                  Barbara Nowakowski of North Tonawanda, New York dresses up a tube of crescent roll dough to create the golden bites. 'This is one of our favorites,' she writes. 'They're a nice addition to any buffet. We like them so much that I usually triple the recipe.'

                                                                  Ingredients
                                                                  • Yes No 1 8 oz refrigerated crescent rolls
                                                                  • Yes No 1 1/3 cup french fried onions
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tbsp water
                                                                  • Unroll crescent dough and separate into triangles. Sprinkle each with about 2 tablespoons onions. Roll up each from the wide end; place on a ungreased foil-lined baking sheet. Curve ends down to form crescents.
                                                                  • Beat the egg and water; brush over dough. Sprinkle with remaining onions. Bake at 400 degrees F for 10-12 minutes or until golden brown. Serve warm.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Loaded with pork sausage and cheese, these fun, golden brown sausage rolls from Cherie Durbin of Hickory, North Carolina are perfect for brunch or lunch.

                                                                  Ingredients
                                                                  • Yes No 1/3 lb pork sausage
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp minced parsley
                                                                  • Yes No 1/2 tsp grated parmesan cheese
                                                                  • Yes No 1/4 tsp basil leaves, dried
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 4 oz tube refrigerated crescent rolls
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • In a small bowl, combine the sausage, garlic powder, parsley, Parmesan cheese, basil and 2 tablespoons beaten egg. Unroll crescent dough and separate into two rectangles. Place on an ungreased baking sheet; seal perforations.
                                                                  • Spoon sausage mixture into the center of each rectangle. Sprinkle with cheddar cheese. Roll up from a long side; pinch seam to seal. Brush with remaining egg.
                                                                  • Bake at 350° for 15-20 minutes or until golden. Cut into slices; serve warm. Yield: 2 servings.
                                                                  Yields: 2servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  DELICIOUS rolls can embellish a dinner, and it only takes a minute using convenient refrigerator rolls. With a little imagination, you can create several flavor combinations to complement your menu. I experimented and came up with a few touches that make these rolls a conversation piece! -Pat Habiger, Spearville, Kansas

                                                                  Ingredients
                                                                  • Yes No 1 4 oz refrigerated crescent rolls
                                                                  • Yes No 2 tsp grated parmesan cheese
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 tsp poppy seed
                                                                  • Separate crescent dough into four triangles. Sprinkle with Parmesan cheese and garlic powder. Beginning at the wide end, roll up dough. Place with point down on a greased baking sheet.
                                                                  • Brush with egg; sprinkle with sesame and/or poppy seeds. Bake at 375° for 11-13 minutes or until golden brown. Serve warm. Yield: 2 servings.
                                                                  Yields: 2servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

                                                                  I always whip up a batch of these flaky, drizzled crescents to take to family gatherings at Christmastime. Serve the rolls at breakfast, as a snack or for dessert—you can't go wrong!

                                                                  Ingredients
                                                                  • Yes No 6 1/2 cup organic all purpose flour
                                                                  • Yes No 2 1/4 oz active dry yeast
                                                                  • Yes No 2 tbsp organic sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup organic butter
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 organic egg yolk
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/2 cup organic butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 3 tbsp organic milk
                                                                  • Yes No 1/2 tsp organic vanilla extract
                                                                  • Yes No 2 tbsp organic sugar, granulated
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • In a large bowl, combine 3 cups flour, yeast, sugar and salt. In a large saucepan, heat the butter, milk, shortening and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
                                                                  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, combine sugar and cinnamon; set aside.
                                                                  • Punch dough down. Turn onto a lightly floured surface; knead about six times. Divide dough into four portions. Roll out one portion into a 12-in. circle; spread with 2 tablespoons butter and sprinkle with 2 tablespoons cinnamon-sugar. Cut into 12 wedges. Roll up each from the wide end and place point side down 3 in. apart on ungreased baking sheets. Curve ends to form crescents.
                                                                  • Repeat with remaining dough, butter and cinnamon-sugar. Cover and let rise until doubled, about 45 minutes.
                                                                  • Bake at 350° for 15-20 minutes or until lightly browned. Remove to wire racks. Combine the confectioners' sugar, milk and vanilla; drizzle over warm rolls. Combine sugar and cinnamon; sprinkle over rolls. Yield: 4 dozen.
                                                                  Yields: 48servings
                                                                  • Prep Time: 50 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake

                                                                  Yum! Tender dough gives way to warm and wonderful chocolate with a hint of hazelnut flavor. This simple treat is sure to please everyone! Phyllis Adkins - South Charleston, WV

                                                                  Ingredients
                                                                  • Yes No 1 8 oz tube refrigerated crescent rolls
                                                                  • Yes No 1/2 cup nutella
                                                                  • Yes No 1/3 dash cup chocolate covered english toffee bits
                                                                  • Yes No powdered sugar
                                                                  • Unroll crescent roll dough; separate into triangles. Spread each with 1 tablespoon Nutella; sprinkle with toffee bits. Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
                                                                  • Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners' sugar. Yield: 8 servings.
                                                                  Cuisine:YesNoenglish
                                                                  Yields: 8servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    dust

                                                                  I've made lots of homemade bread, but this recipe is my favorite - and my family's favorite, too! I usually triple the recipe and make a batch of dough ahead for holidays. I use this recipe to make cinnamon rolls, too.

                                                                  Ingredients
                                                                  • Yes No 2 cup organic milk
                                                                  • Yes No 2 1/4 oz active dry yeast
                                                                  • Yes No 1 cup organic sugar, granulated
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 6 organic egg
                                                                  • Yes No 9 cup organic all purpose flour
                                                                  • Yes No 1/2 cup organic butter
                                                                  • In a bowl, combine milk and yeast; stir until dissolved. In large bowl, cream the sugar, shortening and salt. Add eggs; mix well. Add half the flour; then add milk mixture, mixing until flour is moistened. Add remaining flour by hand.
                                                                  • Turn out dough onto floured surface. Knead until smooth and elastic, about 6-8 minutes. Place dough in greased bowl; cover and let rise in warm place until doubled, about 1-1/2 hours. Divide dough into four parts. Roll each into a circle and brush with melted butter. Cut each circle into 16 wedges. Roll each piece into a crescent, starting at wide end. Place on baking sheet and freeze immediately.
                                                                  • When frozen, place in plastic freezer bags and seal. Store in the freezer for up to 4 weeks. To bake, place on greased baking sheets and cover; let rise until doubled, about 3-4 hours. Bake at 350° for 12-15 minutes. Yield: 64 rolls.
                                                                  Yields: 64servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    seal

                                                                  I learned to cook and bake under my mother's fantastic guidance. She always treated the family to home-baked bread and I've learned to do the same.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 organic egg
                                                                  • Yes No 4 cup organic all purpose flour
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • In a small bowl, dissolve yeast in warm water. In a small bowl, beat eggs until a light lemon color. Add to yeast mixture; set aside.
                                                                  • In a large bowl, combine 1 cup flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in yeast mixture. Stir in enough remaining flour until dough leaves the side of the bowl and is soft (dough will be sticky). Do not knead. Cover and refrigerate overnight.
                                                                  • Punch dough down. Turn onto a well-floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from wide end and place with pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes.
                                                                  • Bake at 375° for 10-12 minutes or until light golden brown. Remove from pans to wire racks. Yield: 3 dozen.
                                                                  Yields: 36servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake

                                                                  This handy recipe lets me start the preparation the night before. The day of the party, I shape the rolls before guests arrive, let them rise and pop them into the oven for fresh-baked rolls in minutes. —Lynn McAllister, Mt. Ulla, North Carolina

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup organic butter
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 3 organic egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 cup organic all purpose flour
                                                                  • In a small bowl, dissolve yeast in warm water. In a bowl, beat butter and sugar. Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves the sides of bowl and is soft (do not knead). Cover and refrigerate overnight.
                                                                  • Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 350° for 20-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
                                                                  Yields: 24servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake

                                                                  Soft, buttery Onion Crescent Rolls are a nice complement to the skillet supper. "They'll fill your home with that wonderful bread-baking aroma," Mary Maxeiner writes from Lakewood, Colorado. "They're easy to make, too. I even serve them for special occasions like Easter and Christmas."

                                                                  Ingredients
                                                                  • Yes No 1/2 cup organic butter
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 2 organic egg
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1 cup organic milk
                                                                  • Yes No 1 cup chopped organic onion
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 1/2 cup organic all purpose flour
                                                                  • In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve yeast in warm milk; add to creamed mixture. Add the onion, salt and 1 cup flour; beat until blended. Stir in enough remaining flour to form a soft dough.
                                                                  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
                                                                  • Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends down to form
                                                                  • crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
                                                                  • Bake at 400° for 9-11 minutes or until lightly browned. Remove from pans to wire racks. Melt remaining butter; brush over warm rolls. Yield: 2 dozen.
                                                                  Yields: 24servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    brush

                                                                  Meet the Cook: Whenever we have rolls and coffee after church, these come along with me. Here on the high plains, we've been raising cattle, wheat and daughters for 30 years. Our two oldest are grown, and our youngest just began college. -Betty Ann Wolery, Joplin, Montana

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 2 tbsp milk
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • In a large bowl, dissolve yeast in warm water. Add the milk, egg, sugar, shortening and salt; mix well. Add flour; mix until smooth. Place in a greased bowl, turning once to grease top. Cover and refrigerate for at least 1 hour.
                                                                  • Turn dough on a floured surface, roll dough to 1/4-in. thickness. Spread with 1 tablespoon softened butter. Fold corners to the middle and then fold in half. Wrap dough in waxed paper; chill for 30 minutes. Repeat rolling, buttering, folding and chilling steps twice.
                                                                  • Turn dough onto a floured surface, divide dough in half. On a floured surface, roll each into an 11-in. circle, 1/8 in. thick. Cut each circle into eight wedges; roll up from wide edge to tip of dough and pinch to seal. Place rolls, tip down, on greased baking sheets and curve to form crescent. Cover and let rise in a warm place until doubled, about 30 minutes.
                                                                  • Bake at 400° for 10 minutes or until lightly browned. For icing, combine sugar, milk, butter and extracts; spread over warm rolls. Sprinkle with nuts. Yield: 16 rolls.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 16servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 1/2 tsp