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Nom Nom Nom.
Always impressive for a dinner-party main course.
This dish can be prepared through step 1 up to a day ahead; refrigerate, covered, and bring to room temperature before proceeding.
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!
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.
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.
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
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.
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
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.
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.
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.
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!
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!!
Tasty little cubes of beef tenderloin topped with Boursin cheese, wrapped in puff pastry and baked until puffed and golden brown.
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.
Pâté can be found in the deli section of many supermarkets and at specialty foods stores.
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.
This very impressive-looking yet easy-to-make dish can be made ahead. Just finish the baking process when your guests arrive. —Janaan Cunningham
This very impressive-looking yet easy-to-make dish can be made ahead. Just finish the baking process when your guests arrive. --Janaan Cunningham
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.
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
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.
Maede with puff pastry
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.
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.
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.'
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.
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
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!
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
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.
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.
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
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."
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