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PCLinuxOS Recipe Corner:

Beef Wellingtons

Serves 2



2 boneless beef tenderloin steaks, 1 1/2 inches thick (6 oz each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons finely chopped shallot
1 clove garlic, finely chopped
1 cup finely chopped cremini mushrooms (2 oz)
2 thin slices prosciutto, finely chopped
1/2 teaspoon finely chopped fresh thyme leaves
1 sheet frozen puff pastry (from 1-lb package), thawed
1 egg, beaten
1 tablespoon water
2 teaspoons Dijon mustard


1 tablespoon butter
2 tablespoons finely chopped shallot
1 clove garlic, finely chopped
1 teaspoon Dijon mustard
3/4 cup beef-flavored broth (from 32-oz carton)
1/2 cup heavy whipping cream
2 tablespoons brandy
1 tablespoon chopped fresh Italian (flat-leaf) parsley


Season steaks with salt and pepper. In a 10-inch skillet, heat oil over high heat. Add steaks; cook 2 minutes on each side to brown. Remove steaks; refrigerate 30 minutes.

Meanwhile, melt 2 tablespoons butter in the same skillet over medium-high heat. Add 2 tablespoons shallot and 1 clove garlic; cook and stir for about 2 minutes or until softened. Add mushrooms, prosciutto and thyme; cook and stir for 3 to 4 minutes or until mushrooms have softened and any liquid has evaporated. Transfer mushroom mixture to bowl; refrigerate 10 to 15 minutes or until completely cooled.

Line a large rimmed cookie sheet with cooking parchment paper. Roll puff pastry sheet to 20x9 inches; using a sharp knife, cut out two 9-inch rounds. From scraps, cut out leaves or other shapes to use as decoration. Place pastry rounds and decorative cutouts on a cookie sheet. Place in the freezer for 5 minutes.

Heat oven to 400F. In a small bowl, beat egg and water.

Remove pastry from freezer; brush each round with 1 teaspoon mustard. Place a generous tablespoon of the mushroom mixture in the center of each pastry. Place a steak on top of mushroom mixture on each pastry round; top each steak with another generous tablespoon mushroom mixture. Brush edges of each pastry round with egg wash; fold pastry over steak so dough edges slightly overlap and steaks are completely enclosed. Place on cookie sheet, seam side down; brush top and sides with egg wash. Place decorative cutouts on top of each; brush cutouts with more egg wash. Place in the freezer for 5 minutes.

Remove from the freezer; bake for 20 to 25 minutes or until pastry is golden brown and meat thermometer inserted in thickest part of beef reads 135F for medium-rare (temperature will continue to rise to 145F while it stands). Place on rack; let stand for 10 minutes.

Meanwhile, in a 10-inch skillet, heat 1 tablespoon butter over medium heat. Add 2 tablespoons shallot and 1 clove garlic; cook and stir for 1 to 3 minutes or until softened. Stir in 1 teaspoon mustard. Remove from heat; add broth, whipping cream and brandy. Heat to boiling over medium-high heat. Reduce heat; cook for 6 to 8 minutes, stirring occasionally, until slightly thickened. Stir in parsley. Serve sauce with Wellingtons.


Calories: 1450           Carbs: 65g           Fiber: 5g           Sodium: 1770mg           Protein: 54g

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