Oven Ready Beef Burger 85/15 Cowboy Hell S1
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04/05/2004
I made this recipe for Christmas dinner. It received rave reviews. I omitted the pate and in it'southward place made a pesto of 1/2 cup each tightly packed fresh basil leaves and fresh parsley leaves and 1/4 cup grated Parmesan cheese. Combine 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a nutrient processor. Process until smoothen. Spread this mixure over the beef and top with the onion and mushroom mixture. To Die For!!!
01/05/2002
Very easy receipe. Guests loved information technology. Puff pastery much easier to piece of work with than Phylo. Use plenty of flour when rolling out pastry to arrive very thin if desired. Cooking times resulted in the desired medium-rare. This recipe of so easy, fifty-fifty for beginning-timers, I would recommend using information technology for individual filets for that VERY impressive fine dining restaurant await. As well recommend placing pastry covered meat on a rack in the baking pan to reduce the mushy bottom of entree due to juices.
11/22/2006
I loved this and information technology came out great, just we like steak actually rare, so what I did was sear two filets in a tablespoon of very hot oil for 3 minutes on each side, then let it cool earlier wrapping in the pastry. After that, I cooked it for 25 minutes as instructed and it came out perfect.
x/28/2003
i made this for an ceremony dinner for my parents. Not being much of a cook, even the butcher laughed at me attempting this. I made individual portions. The cardinal to keeping the bottom from getting besides soggy is to add a small bit of cold toast that is rounded off with crusts cutting off (and so as non to tear the pastry. This soaks up whatever juice keeping the bottom crispy. No one was enlightened it was there, even after I'd told them. I besides seared the meat in a frypan. Wonderful piece of cake recipe that makes anybody look like a existent chef!
07/23/2005
I accept made this several times and I have found utilize single filets. Much improve in the end. I have found nigh people do non prefer the pate role and so I substitute finely ground mushrooms/onions/garlic which works very dainty. Also employ pastry dough, I couldn't notice it either first time. I finally constitute information technology in the frozen food isle on the bottom of the cooler in the frozen pie chaff area. It will usually be in a long box. Much easier to work with than regular dough.
03/25/2006
Absolutely wonderful! I made a suprise dinner for my English fellow and he loved it. I did not apply pate, rather I added more than butter, mushrooms and garlic. I as well used an excellent cut of filet mignon. As mentioned past another melt, think to apply a wire rack to go on juices from soaking the bottom of the pastry.
07/29/2002
I fabricated this recipe terminal night for the first time and it was a big hit in my household. I think however I volition try it with private filets the next time the presentation was less than boilerplate and it was difficult to serve. I would as well recommend browning the meat a little longer. As much every bit I dearest my meat medium rare, it was very red in the center. This is a keeper and I will exist making it once more. Thanks for a wonderful recipe!
03/29/2007
this recipe is groovy! i rolled the pastry too much and it didn't rise but was delicious anyhow! instead of pate i made a footling filling of parsley--cheese--and bacon to get in between the beef and pastry. the steaks were cooked to absolute perfection!
07/30/2008
When looking for a recipe for Beef Wellington, I came beyond this i. Having read several rave reviews I decided to use it for a special birthday bill of fare. Based on recommendations fabricated in the reviews, I chose to brand the individual Wellingtons, and after a trial run, in which the meat was overdone, decided to alter the cook time. So...I cooked 9 private Wellingtons at 450F for 6 min. and so at 400F for ten min. The pastry was beautifully aureate, and the filet was lovely and pinkish, Information technology worked perfectly. I highly recommend information technology. Bask!!
12/22/2009
Absolutely FABULOUS!! Simply some tips to better: ° There'southward no need to mix butter with pate. Puff pastry has enough ;-) ° Cubed mushrooms to make information technology easy to slice when serving. ° Don't put filet on the oven, brown information technology instead over a hot thick grill, making one plow just for each side. The purpose of this step is seal the juices inside the loin, should not accept more than 5 minutes to avoid cooking the meat. Remove from grill, and permit to cool completely. Deglasé grill with a little reddish vino, reserve. ° Assemble a rack over a jelly roll pan and place the ringlet over to broil to prevent juices make the pastry soggy in the bottom. ° Final Note: Oven MUST be preheated earlier putting the scroll in.
12/25/2008
Made this today for a variant on the traditional Christmas dinner. Everyone loved it! Information technology was and so easy to set up and didn't accept a lot of fourth dimension. Though I spent a proficient bargain for the meat, I had simple sides that ended up going very well with the richness of the Wellington. I prepared my side and the Beef Wellington all in i pan which fabricated for easier clean-upwards and less oven time. Here'southward what I did: I cut 2 1/2 to three lbs. potatoes into chunks, sliced 2 reddish peppers and some fresh asparagus, added six cloves of crushed garlic. I tossed this birthday then spread in a ix x thirteen blistering dish. I let this bake at 450 while I was preparing the Wellington. I then took the veggie dish from the oven, placed a pocket-sized wire rack direct on top of the veggies and placed my fully prepared meat on top of that. I had already browned the meat the recommended 10 minutes, so I just allow this broil 10 minutes more. After this, I removed the dish, placed the Wellington in the center of a large platter, then put all the roasted veggies around it. It was very pretty and took less room on the tabular array. This timetable produced a rare center which was very tender and tasty. I took the communication of one reviewer and marinaded my beef in balsamic vinagrette. Though this is an expensive dish, it is well worth it for very special occasions and when you lot really want to impress!
12/27/2011
Oh my, was this an attractive & succulent Christmas repast centerpiece! What nosotros did dissimilar: We used a 3-1/2# tenderloin (fed 8 people) which we halved & rubbed with salt/pepper/garlic powder the night before, then quick seared in a hot skillet; added two small cloves of garlic to the mushroom/onion mixture, & once it cooled chopped it all very finely to almost make a duxelles (since nosotros did Non desire to use liver pate). We layed prosciutto on the pastry, spread the mushroom mixture over, then placed the beefiness on top...placed information technology on a preheated sheet & baked equally directed to 130 degrees so allowed it to rest 15 minutes (while we heated upward the side dishes). It was perfectly med/rare! I believe cooking it on a rack wouldn't allow the bottom crust to crisp upwards as much, all I know was that this was non as difficult every bit I thought it would be so DON'T Be INTIMIDATED, so much more delicious than I dreamed it would be & is sure to be my new Christmas dinner tradition - YUM!!!
12/26/2011
This is a adept recipe and a variation of the French Filet en Croute which I learned from my grandmother while growing up in Normandy. The beef was always the chateaubriand, the choicest cutting of the Filet Mignon and was starting time seared in Black Butter and soaked in Calvados (Brandy) which was allowed to evaporate before being wrapped in raw ham which was covered in a paste of morrelle mushroom, dijon mustard and goose liver before being wrapped en crote and glazed with beaten egg yolk and score and decorated before being broiled in a preheated 400F, 200C or Gas Mark 6 oven for 40 minutes. Done properly the juices will remain within the package and the croute will exist well-baked on the outside and flossy in the inside. A medium trunk Burgandy is suffice to accompany. The English Beef Wellington is still a good recipe.
12/22/2011
This was fantabulous!! I made this for our Christmas dinner and, per several unlike reviews, made only a few slight changes. First, I did individual filets for the purpose of portion control. I table salt and brindled and seared them for several minutes. I sautéed the mushrooms and onions in butter but added the crimson vino to permit it reduce with the veggies. I also added worcester because it's but then yummy. I assembled, baked and oh my goodness, we had a fabulous dinner!!
09/29/2007
I held a hugh dinner party and figured that Beef Wellington would exist a hit. Information technology was a true scucess. The merely modify I made to the recipe was I marinated my prime cut of Beef Tenderloin in Balsamic Vinegar and spices to insure a juicy meat. I also cooked for 20 minutes instead of 15 and information technology came out perfect medium rare.
08/22/2004
Cooking time is incorrect. I added 20 minutes and it nevertheless was bloody rare! Add together about 40 minutes to cooking time. The pate' is a must! It was adept, but not worth the time and effort.
01/26/2008
This was Fabulous. I accept never had, nor made Beef Wellington before - but what I made tonight turned out stunning and in that location were raves all around. I used Sirloin instead of fillet minion - for budgetary concerns - I besides took the advice of postal service reviewer and used a home made pesto instead of the pate. One more matter - we cut the meat into private serving sizes before wrapping them up into their won pastries - and it turned out superb. i would and will totally brand this again.
12/28/2011
This was such an piece of cake recipe and was delicious! I seared the private filets for ii minutes on each side and baked them for twenty mins on 400. They came out to a perfect medium! I can't look to make once again!
09/30/2008
I accept always wanted to make Beef Wellington and I found this recipe, VERY GOOD! I recollect the most consistent remark is calculation flavor, which I ever "Dr." things to taste anyhow. I would recommend doing just that for this recipe. Practice a elementary rub (S&P, 1/ii clove of garlic lanced into each medallion)on the filets first, add the sautéed onions and mushrooms to the red wine and beef stock; I also added a teaspoon of rosemary and a tbsp of Worcestershire to the sauce. I did private wellingtons with four filets and placed the pate and onions and mushrooms on height of the filets as well. Having made it once it volition forever exist etched into my memory and I cannot wait to make it again!!!
01/18/2009
This equally wonderful. I used individual Filet Mignon to serve 4 people (1 lb). Since I did this for an elegant dinner each person had a 4 oz piece. Adept for portion controllers likewise! This is what I did a piddling differently: I did not bake the steak. Instead, I seared information technology 2 minutes on each side on high estrus on a skillet with the butter. Instead of using pastry sheets, I used puff pastry SHELLS. I placed the steak on a middle of the cookie canvass and had the shells surrounding it. Baked everything at 400 degrees for 30 minutes. I let everything absurd for five minutes and and then cutting each filet in half. Thsi gave me 4 pieces, around 4 oz each. I and then plated in this order: pastry shell at the bottom, filet, mushroom mixture, pate, pastry shell. This not but kept the pastry crispy but it was also more beautiful, I think, than wrapping information technology with pastry.
03/15/2010
I was nervous about trying this recipe because information technology is ane of those things that I've ever loved and wanted to make but it seemed intimidating. I am SO glad that I finally went alee with it. I made it almost 100% to the specified recipe except for adding some red wine to the mushroom/onion mix. I used the pate, and I'k very glad I did. Information technology added some other (delicious) dimension to the dish. Thanks very much, Normala, for providing a wonderful and piece of cake-to-follow recipe. I'm so glad I tried it. The family loved it. Ane hint on the leftovers if y'all do a whole tenderloin instead of individual wellingtons...since the middle of the roast will exist very rare at this cooking time, serve the end pieces the kickoff night. The next night, slice the Wellington into individual slices and lay them in a pan, cutting side up. Put a tiny pat of butter on each fillet and broil at 375 for nigh xv min. mmmmmmm
09/29/2011
This dish was and then flavorful and to die for! Even so, I tweaked it quite a chip for my own liking: 1. Instead of liver pate, I used a craven/beef pate in a tin and mixed worshershire sauce in it. 2. For my mushroom mixture, I minced the mushrooms, garlic, parsley and a splash of sherry. iii. Instead of puff pastry, I used four big sheets of philo dough and glazed with butter. 4. For the sauce, I added butter and nothing sauce into the wine & goop. Tips: Pre-estrus pan in oven before placing wellington inside - did not get soggy on bottom at all!!
12/24/2002
i accept tried many recipes for beef wellington and this is by far the best. sometimes i do a whole tenderloin and other times individual filets which are much easier. to find out the manner y'all like it the best play with filets and the cooking times and when you put the puff pastry on we cook a lilliputian longer for medium before putting the puff pastry on. i dont apply the liver pate and i dont call back it actually changes the wonderful taste of the dish. i make it every christmas for xvi people.
10/31/2011
This was my first Beefiness Wellington. I made exactly to recipe except the following: i 1/2lbs. beef tenderloin, chopped onion & mushrooms, substituted sausage for liver pate - gave a nice flavor & couldn't find pate. Next time I will gear up the individual filets farther apart so I can serve each separate and identify the Wellington on a bakers rack to prevent the pastry on the bottom from getting soggy with the juices. YUM!
x/07/2013
I prepared this the night before, following directions carefully and baked it on a rack to avoid soggy lesser layer. Overnight, I left it in fridge, on an oven fix serving dish, lightly covered in aluminum foil. The side by side day, I removed it from fridge for near 30 minutes and so put it in oven, at 300 degrees for xv minutes, covered in foil, to avert overcooking crust. It was delicious! next time i would allow it sit at room temperature closer to 45 minutes and then put in oven. Spray the rack so information technology is easy to pry off the puffed shell.
04/09/2001
this dish was wonderful. the gravy is sinful! tried it once with foam cheese substituted for the pate... delicious!
09/12/2008
I have made this along with Yorkshire Pudding,Baked Potatoes & Mix Vegtables on A Submarine. I was A Navy Cook(Retired At present)Feeding 140 Men. Permit me tell you lot this IF washed right its A 5 Star Meal.
02/25/2002
This is the easiest and most delicious Beef Wellington recipe I have ever tried. We loved information technology. I couldn't find pastery dough so I used Pillsbury dinner rolls and rolled information technology and wrapped it around the tenderloin.
04/29/2009
I have tried this with both the pastry puff and philo and the puff is definately ameliorate. I as well used a commutation on the pate since my family unit is picky. I used garlic, onion, red and green pepper, basil, parsley and parm cheese mixed with olive oil and a lilliputian south/p. Came out tastey.
06/17/2006
I fabricated this with two individual filets for my husband and me. We both actually enjoyed it. We did not get the overly pate gustation that some of the other reviewers complained about. The but difficulty that I encountered was the seams on the pastry separated while baking. I idea that I had sealed them well. If anyone has any suggestions as to how to get the seams to stay sealed, I would appreciate hearing about it.
07/11/2005
Very skilful....need to cook the meat more! I have fabricated this 3x and the terminal time I used individual filets. This way I could address peoples unlike tastes of Rare..to Med Well. This is a very easy recipe..just a lot of steps and a lot of clean up. But we Love it!!
03/08/2003
I don't know if I did a thing wrong but this was so bad that i could not eat it. The puff pastry was so thick and heavy on the outside. The beefiness tasted like liver. It was too much piece of work for it to turn out and so bad.
12/09/2011
Great season! I made this for my husband's birthday and he loved it. Large servings if yous follow the recipe. I used ii - 8oz. tenderloins. I didn't use butter on mine, which took longer to brown, and mushrooms were chopped instead of sliced. I couldn't find liver pate and so later talking to the butcher I used Braunschweiger and it tasted wonderful!! The pastry did go a little soft on the lesser, but still tasted great. I didn't make the sauce and thought this did fine without it. I was impressed this worked out as well every bit information technology did. I did have to extend cooking time because the meat was pretty rare - thermometer is a must to prepare this dish. Definitely worth a try!!
09/22/2007
Everyone raved about this, and rightly then it was wonderful.
06/30/2006
I fabricated this recipe the other dark for my husband. Nosotros both loved information technology! I used ii individual filets. This was quick and piece of cake and a big hit!
08/16/2007
Absolutely succulent. I followed the cooking times to the final minute and it come out a overnice medium rare. I likewise didn't bother to let the beefiness cool earlier I wrapped it in pastry and it was fine. I as well followed the communication from the reviews and baked it on a wire rack.
04/29/2005
I tin't look to effort this recipe and I am giving it v stars considering of its simplicity. For those who changed it or didn't similar pate, become existent. That is what Beef Wellington is about. It is elegant, it is formal, and the few times I have had information technology "it is to dice for." I will effort this recipe adjacent week.
01/06/2004
I used this recipe to create a very similar recipe. I used pastry shells instead of sheets and omitted the pate. Cut 2 ½ lb. Beef (filet) into bite size pieces. Fry in ii tblsp. Butter until Done (About 10 minutes). Fry in ii tblsp. Butter until Done ½ Big onion, chopped fine in food processor. Parcel of sliced portabella mushrooms, chopped 1 tsp. Jar Garlic. Add meat to onion mixture. Melt on low but to keep warm. Bake 12 Frozen Puff Pastry Shells 400 for 20 minutes. When pastry shells are finished put on dinner plate. Accept tops off each. Fill up with meat and onion mixture. Serve with 10 oz. Frozen spinach fried in 2 tblsp. Butter and ½ tsp. Jar garlic.
01/06/2012
This turned out delicious and tender! My suggestions. Utilise filets of tenderloin and wrap individually. Sear filets on med high heat beforehand and information technology comes out perfectly. (Trust me, I'chiliad a meat perfectionist:)
07/20/2002
I fabricated this for my husband on Valentine's Day, and though I cooked the beef more than I normally would take, it was a huge hitting!!!!!! I even used the liver pate which amazingly brought out all the other flavors, and hid the liver taste. If I could delete my married man'south memory, I would do this every yr, because information technology's relatively simple for how fancy information technology looks. I fifty-fifty cut little hearts out of the pastry and put them on height for an extra Valentine'southward Day feel.
04/23/2003
This recipe was fantastic. I followed the recipe exactly except for the pate portion. I did not take any so I skipped that function. The recipe was loved by every unmarried person. I fabricated the red wine and beef goop sauce but no one even used it because they enjoyed the Beef Wellington on its ain claim! Great recipe!
06/13/2008
First-class recipe! Made this for my Dad on Male parent's Mean solar day. Dad will subject the family to hours of scouring foreign cities in hopes of finding a beef wellington on the carte, so I knew this would be the perfect meal. He was amazed that I would actually attempt to make this since information technology is a bit labour intensive and raved for days on end how neat dinner was. Suggestion: Place a thick piece of pate on summit of beefiness filets instead of mixing the pate with butter and coating the meat.
10/16/2013
For all those who said the breadstuff gets soggy from the juicesthe play a trick on is to season and sear the meat commencement
03/21/2006
Excellent recipie! Thanks alot, my english beau loved it! I made it for 2, so I asked my butcher for the cooking time on a smaller piece (500g/1.i pounds) I browned the meat then baked for 25 mins and rested for 10. Perfect!
01/06/2010
Cracking recipe. I omitted the pate, and instead used chopped mushrooms and onion sauteed and seasoned. Olive oil in identify of butter. I also precooked the tenderloin for an actress ten minutes since I prefer my beef medium-well. An added plus was pre-marinating the meat for actress flavor. If y'all don't have a rack to cook information technology on, you lot tin use a broiler pan instead to avert sogginess, merely be certain to spray it with a little Pam for easier removal.
03/09/2009
I fabricated this for my mom for her birthday and it was wonderful! It was a bit banal for me and I didn't use liver pate, but used pesto as others suggested.
01/09/2003
This is the best recipe for Beef Wellington e'er! Definitely use the pate even if you think you volition dislike information technology, it adds so much depth to the flavor. I used a peppered duck pate and it came out fabulous. I also used private fillets instead of the large tenderloin - much nicer presentation! Definitely volition make again and again!
12/25/2011
What a woderful meal this makes! You have a delicious cutting of beef, mushrooms and onions to heighten the season and then the pastry closes off the beef to the air keeping all those aromas, flavors and juices within! I did find out that by adding a flake of roasted garlic and a fleck more onion really adds to the already delicious flavor. And the pastry, with the juices information technology soaks up from the slicing, is great!
08/23/2000
This was ane of the very all-time dinners I had always had. My boyfriend and roommate loved information technology. Even the leftovers had no adventure of survival. I will definitely make this over again!
02/23/2003
I made this for my wife on Valentine's Day. We ended up ordering a pizza. I have no inkling what "puff pastry" is, nor did my grocer. She suggested that I use filo dough, which I did. What resulted was a filet mignon that tasted like fried liver and pastry dough. Information technology is a shame that there is only one recipe for Beef Wellington here, and so we are all sort of stuck with this 1. Live and let learn. Additionally, this repast was far to expensive to make and having to encounter information technology go wasted, dampened my spirits further.
11/22/2006
Wow! This was so skilful. Very easy and not too time consuming. Very fancy presentation. I omitted the pate, since nearly said that it was overpowering. I retrieve side by side time I volition add some spices though. We will surely have it again!
10/17/2010
Made this this evening for my boyfriends birthday. We both loved it!! I fabricated the private filets, since there are only two of us eating. Despite the amount of piece of work involved, information technology was totally worth information technology! I did omit the pate, and added some port wine and shallots to the mushroom/onion mixture. Will make again!
12/28/2011
I made this Christmas solar day and it was delicious! The simply aligning I made was less onion and more mushrooms. I highly recommend this recipe!
11/08/2004
Wow. What a lot of piece of work. It was good merely I won't do it again. If you desire to impress someone, wow! I personally just didn't like the chaff and the beef. Besides much. I did add a splash of sherry to the mushrooms (very good). Also, I made roasted shallot sauce (from this site) and I highly recommend it.
09/18/2002
The first time I made this my husband wouldn't finish talking about it for days. Now he asks for it every other week. Awesome recipe!!
05/12/2008
I tried this recipe for my mom for Mother's Solar day-its her favorite. I've never made information technology OR tasted it before. I used a bigger (3 1/2 lb.) tenderloin and increased the initial baking time by x min. and last blistering time by v min. It turned out perfect! I seasoned the meat before baking and used a pate made from liverwurst(a recipe tin can be found on this site, simply I used onion powder instead of chopped onions)-I found it did not take over the flavor of the beefiness-anybody agreed it added to it. I also added the scarlet wine to the mushroom/onion mixture like others on the site. I forgot to buy beef broth only I had some powdered beef boullion & used that instead--I added some seasoning to it and information technology was actually skillful. All in all, the meal turned out astounding--my female parent said information technology was improve than the restaurant she goes to and my male parent, children and husband LOVED it. The simply affair I would've washed different is make this into individual pieces due to it slightly falling autonomously when sliced. This recipe is to die for! Thank you so much!
xi/30/2008
I used this for leftover beefiness tenderloin. Used liverwurst with no butter, instead of liver pate and butter. Did not brand wine/beef broth mixture. Turned out tasty and delicious!
07/17/2011
bit salty but overall fantabulous volition make once again
02/18/2002
My outset attempt at Wellington, and it was quite a success. I think function of the key though is to spend a few dollars and get a very nice piece of tenderloin. Information technology would exist very hard to piece through this without information technology falling to pieces if the meat were even slightly tough - the presentation DEPENDS on it keeping together nicely. Delicious! I used a "spreadable peppercorn pate" and it had a overnice little pepper kick.
01/22/2006
non proficient.
12/25/2008
Fantastic, got rave reviews.
02/01/2012
Nifty! Fabricated individual ones using 3 oz filets (omitting the pate), and they turned out flaky and delicious. Wonderful with a comforting side like brew potatos.
02/12/2002
How is the cooking time enough? The total is 45 minutes for a 2 1/2 lb roast!
02/18/2008
The only reason I'yard giving this 3 stars is because I only don't like pate. I know that pate is standard with Beefiness Wellington, and I hoped my taste had changed, unfortunately, no take chances. We scraped the pate off the leftovers and made sandwiches the next day...now those were good!
02/16/2002
This was bully, the meat was Non DONE, I removed it from the "trounce" and baked longer, it was still neat. Next fourth dimension I'k going to use individual filet mignon and probably brown longer, I want it pink in the middle non blood cherry! The season is SO Awesome! Looking forward to making once more!
02/18/2003
I fabricated this for my hubby on Valentines ...he loves Beef Wellington but hadn't had information technology for a very long time. He admittedly loved it ...said it was the all-time meal I ever cooked. The merely affair I did differently was I pureed the mushroom and onion mix and then mixed it the pate with it. Cheers for a great recipe.
12/09/2010
Mine sure didn't look like Gordon Ramsey's only still tasted good! I like many others didn't utilize the liver paste.
01/thirteen/2004
very piece of cake, very yummy. i used small filets so each had their own pastried meat to temperature.
eleven/23/2011
Nosotros have made this verbal recipe for 2-3 years now and are getting ready to go far again for our non-traditional Thanksgiving....delish and you lot can't go wrong!
10/29/2012
I agree that the cooking fourth dimension is off for this recipe. I had a 1 lb tenderloin that I seared start then cooked in the oven at 425 for 15 mins and it came out a perfect medium rare. Thank goodness I read the other reviews! To keep the pastry from getting soggy I tuckered the mushrooms and onions really well by putting information technology in a strainer and pressed down on it with a spatula to go rid of all the liquid. I so used the leftover liquid for the sauce which was divine! I saw a video that had Gordon Ramsey cooking beef wellington and he mentioned mushrooms hold a lot of water so instead of cooking off the liquid I simply drained information technology. Great, simple recipe!
05/05/2009
Tried this for the first time on Easter BRunch...it was a striking.
01/01/2015
I have made Beefiness Welington many times earlier so I am familiar with the procedure and what the outcome should be. The timing and temperature in this recipe is perfect. I made it twice in a calendar week, once with a two one/2 lb tenderloin and the second time with a 6 lb tenderloin. It was perfect each time. The first browning in the oven is key. Resist the temptation to keep the beef in longer than 10 minutes for the small roast. Cooling between each stride is essential every bit well. The associates is quick and the final roasting is 25 minutes regardless of how big the roast is. (because the thickness is the same) Once the pastry is uniformly dark-brown, take it out and let it sit for at least 10 minutes.
07/11/2002
Information technology didn't plough well at all. It was very soggy. It was simply a mess. It's definitly not for first timers. I'm lamentable to say.
02/09/2012
I used this recipe on pork tenderloin and it was fabulous! I didn't utilise the sauce, only my husband and I honestly didn't need it. This recipe was absolutely wonderful. Other than the sauce I followed the recipe in it's entirety. I was worried virtually how the patte would taste, only it was excellent. I would use a rack within a pan next fourth dimension to keep the bottom from getting soggy, I just didn't accept one at the fourth dimension. Even with a soggy lesser though, this recipe was a hit! I tin't wait to try it with beef.
05/27/2009
Fabricated this yesterday for our 13th Nuptials anniversary and it was a hit! My wife adored the Beef Wellington and me. As with other reviewers I did utilize Filet Mignon verses the tenderloin. This is an awesome repast that you can adapt to your tastes easily. Cheers for sharing!
10/10/2009
Eh. My family did not care for this dish. Pitiful.
06/20/2011
as a exchange for anyone not liking pate, lay slices of proscuitto out flat, spread the sauteed mushrooms out and wrap it around the filet/tenderloin. Definitely reccomend searing the meat get-go
01/03/2003
This recipe was superb! Much easier than the version I tried a few years dorsum. The only adjustment that was made was boosted vino in the beef stock. Served with garlic mashed potatoes and we couldn't become enough!
03/03/2009
Fantabulous flavor - all components worked well together! The only problem is that my cut of tenderloin was very thick and did not melt in the fourth dimension specified - even though nosotros adopt rare meat, this was completely raw. I program to effort longer in the oven bag adjacent time.
xi/13/2010
This recipe was awesome!! It was easy, fast and had so much flavour....just delicious! I volition make this once again and invite guest over.
12/13/2008
I added too much dough. Next fourth dimension only i sleeve of the phillo dough. The beef needs to cook but a petty scrap longer for our taste.
03/25/2003
I've made this recipe several times, but used individual filet mignons, leaving off the bacon and omitting the pate. I cut the puff pastry into fours. Information technology is uncomplicated and very filling. I've used it for small dinner parties equally well equally for quick, yet elegant dinners. It makes a wonderfully tasty meal. I typically serve information technology with bootleg mashed potatoes with skins, fresh veggies, and a fresh greens salad.
02/02/2009
Succulent! Instead of the rather simple vino sauce in the recipe I made a Madeira sauce to go with the wellington. Definitely a keeper!
03/eighteen/2012
Fabricated this for my loves--BF and two teens for Valentine's day. They thought information technology was something super special. The pate makes a huge difference don't skip it even if yous have to buy information technology canned (which i did). The packets were so pretty before and afterward you cut into them. I was so proud of my presentation that I facebooked the pics :)
x/21/2010
This was my beginning fourth dimension ever making Beefiness Wellington. The recipe is great. Only make sure not to over cook the meat.
04/04/2011
This was my Christmas treat for my onetime folks. You know the kind of thing? Come to mine for Dinner Mummy & Daddy, cipher fancy, just a hearty meal... Boy Was i incorrect!!! This is fancy, Very fancy, and what is more than information technology is stunning! The beef was so tender and juicy that you would struggle to observe better in a restuarant of the highest standing, and the presentation is pretty awesome too. If this one is non in Your recipe Box, and then for heaven sake Add It!!! Not my skills that made me a hero to my folks, but evidently just following this recipe. Yes boys and Girls yous could exist a hero too!!! P.south. Young guys out at that place nifty to woo your lady friends this is an absolute must... equally long equally they are not vegitarian of form.
12/02/2006
I've made this several times for Christmas dinner. Information technology'south ever a hitting!!
07/11/2010
Good and easy, rich could not every day
03/05/2011
OMG!! This recipe is amazing. All my friends desire it and beg me to make information technology when them come over. You MUST TRY
12/28/2011
This is a great recipe; you tin can omit the pate and brand your own spread with mushrooms, etc. I accept done a like recipe using a boneless pork loin (made private servings) and encased in filo dough. Will dig out the recipe and post soon.
01/10/2001
01/01/01: What a way to ring in the Real New Millennium! Even though we fabricated it without the liver pate', information technology was dynamite! Neither my hubby nor I had e'er had this dish before and so information technology was quite an experience. The directions were quite good, except nosotros had never worked with phyllo dough earlier and weren't quite sure how to handle it. As I was buttering each ultra thin canvas I thought, "I'm not certain I'd go through all this once more." The kickoff bite quickly erased that idea from my mind. We rate new recipes on a scale of 1-10 (ten beingness THE best). A recipe rated eight and under gets tossed. THIS IS A DEFINITE "KEEPER!" Thank you and so much, Marla!!! Proceed those yummy recipes coming!
06/12/2011
Cooked as stated in the recipe but left out the patte. Information technology was excellent! Thank you for sharing this.
01/28/2007
I guess I just don't see what the big fuss is. Information technology tasted okay, but I've had much amend. It was definitely lacking in the flavor department. You know it's sub-par when my husband thinks of ways it could have been better (peradventure if we GRILLED the steaks first..) All in all it wasn't AWFUL (when is filet mignon awful?) simply honestly, I think it could be improved a lot.
05/15/2008
To do over and over again. Smashing gustation, rich and luxurious way to prepare a modest roast!
09/20/2010
Excellent!
02/29/2012
Will never make again :(
04/10/2011
This was wonderful! I had heard that wellingtons were difficult to make, just this recipe fabricated it easy. The simply thing I would change next time is I would practise the the full fifteen minutes (I did about xi) when browning because mine came out a picayune rare for our sense of taste in the centre. I would also like to say thank you Mrsmac because nosotros took her advice as a replacement of the pate because nearly of my family hates liver. It was soo good! Thanks
09/20/2004
Deplorable to give this 3 stars. Mayhap it's me, maybe it'southward the pate. My hubby loves beefiness wellington then I thought this would be a good suprise. Followed recipe exactly and all I could taste was the pate. My husband said the same "besides stiff". I've come to the decision that I don't like pate; period!
07/29/2007
My husband fabricated information technology and over-broiled the beef. Otherwise, I'm sure this dish would A++.
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Source: https://www.allrecipes.com/recipe/16899/beef-wellington/
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