s necessary.
FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees
o 392\u00b0F Place the beef on a roasting tray, brush
Rub beef with oil and season. Heat
00 degrees.
Let the beef tenderloin come to room temperature
edium-high heat. Carefully add beef brisket and brown the meat
eeks.
Dry out the beef chunks by salting and peppering
When the butter and oil are bubbling in the skillet, add the onions andd saute over moderate heat for about 10 minutes, rolling the onions about so they will brown evenly. Be careful not to break the skins.
Pour in the liquid and season to taste. Wrap the herbs in cheesecloth and add the herb bouquet.
Cover and simmer slowly for 40 to 50 minutes until the liquid has evaporated. Remove herb bouquet and serve them as they are or in another recipe.
re going to sear your beef. Turn the heat up to
n mixing bowl and add beef, softened butter, salt, pepper, thyme
ry off the pieces of beef and saute them, a few
roasting pan.
Place beef, fat side up, on top
Place the beef bones in a large heavy
ixture, then pour in enough beef stock to come within 1
n a bowl, combine ground beef, 2 eggs, grated onion, breadcrumbs
nd quickly fry the seasoned beef all over until it's
Preheat oven to 400\u00b0.
Heat the clarified butter in a frying pan over medium heat.
Add the beef to the hot butter, searing it on all sides.
Season with salt and pepper and remove from the pan. Coat the filet of beef with Mushroom Pate.
Set aside.
o enclose completely.
Arrange beef Wellington, seam side down, in a
se.
To prepare the beef heat olive oil in a
Season the beef with salt and freshly ground
25 degrees F
Place beef in a small baking dish