Rub beef with oil and season. Heat
s necessary.
FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees
o 392\u00b0F Place the beef on a roasting tray, brush
00 degrees.
Let the beef tenderloin come to room temperature
edium-high heat. Carefully add beef brisket and brown the meat
nd quickly fry the seasoned beef all over until it's
n a bowl, combine ground beef, 2 eggs, grated onion, breadcrumbs
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
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
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
Preheat oven to 475\u00b0F.
Cook spinach in a medium saucepan until wilted. Set aside.
Arrange beef on a clean work surface. Season. Distribute spinach over top then cover with pastry rounds, pressing pastry over and around beef to enclose, leaving the base open slightly to allow juices to escape. Place beef parcels on an oiled wire rack set over a baking dish. Brush with egg and bake for 15 mins, or until browned.
il over high heat. Sear beef for 8-12 mins, until
ushroom juices with 2 cups beef broth and 1 T tomato
or the top of your Wellington). Spread the liver/mushroom mix
o 180 degC. Place the Wellington on a baking tray and
ith baking paper. Combine ground beef, onion mixture, breadcrumbs, egg, parsley
br>Combine bread, parsley, ground beef, mustard and 1 raw egg