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Recipe: REC: Individual Beef Wellington's

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INDIVIDUAL BEEF WELLINGTON

8 (5 oz.) filet steaks - put in freezer for 20 minutes
1 lb. ground sirloin
1 crushed clove garlic or 2-3 drops liquid garlic
1/2 tsp. salt
Dash pepper
1 tbsp. snipped parsley

PASTRY:
See above

Brush with cooking oil. Salt and pepper. Sear five minutes on each side. Chill in refrigerator. After chilling browned steaks, put ground sirloin mixture on top (2 ounces per steak). Roll out Pepperidge Farm patty shells to 9 x 5 inch rectangles on lightly floured board.
Cover meat with rolled out patty shells and put in baking dish. Rare - 10 minutes; Medium-rare - 12 minutes; Medium - 15 minutes; oven at 450 degrees.
Serves 8.

HOLLANDAISE SAUCE:

To Hollandaise sauce mix add 1 tablespoon parsley, 1/4 teaspoon tarragon
and 1 teaspoon lemon juice.




MsgID: 212449
Shared by: peggy
In reply to: ISO: Beef Wellington
Board: Holiday Cooking and Baking at Recipelink.com
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