s necessary.
FOR THE BEEF WELLINGTON: Preheat oven to 400 degrees
o 392\u00b0F Place the beef on a roasting tray, brush
In a bowl, combine ground beef, 1/2 onion, egg and
Rub beef with oil and season. Heat
00 degrees.
Let the beef tenderloin come to room temperature
ver medium-high heat. Season beef on all sides with half
edium-high heat. Carefully add beef brisket and brown the meat
25 degrees F
Place beef in a small baking dish
se.
To prepare the beef heat olive oil in a
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
dditional 2 minutes. Add ground beef and cook until there is
Season the beef with salt and freshly ground
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
Thaw patty shells.
Brown meat on both sides.
Set aside. Melt butter in skillet.
Add wine.
Saute onion and mushrooms until tender.
Roll out patty shells.
Place piece of tenderloin on pastry; top with onion and mushrooms.
Wrap pastry around meat. Bake in a preheated 425\u00b0 oven for 18 to 20 minutes.
Makes 4 servings.
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