Beef Wellington recipeIngredients

375g (13 oz) Puff Pastry

225g (8 oz) Button Mushrooms

175g (6 oz) Liver Pate

1 Egg

40g (1½ oz) Butter

1 tbsp Vegetable Oil

Preparation Instructions:
Pre-heat oven to 220°C: 425°F: Gas 7

Trim and tie up the beef at intervals with fine string so it retains its shape.

Heat the oil and 15g (½ oz) of the butter in a large frying pan, add the beef and seal and lightly colour on all sides.

Roast for 20 minutes, and then allow the beef to cool before removing the string.

Fry the sliced mushrooms in the remaining butter until soft, allow to cool and mix with the pate.

On a lightly floured surface, roll out the pastry into a large rectangle to a thickness of 0.5 cm.

Spread the pate and mushroom mixture along the centre of the pastry.

Place the meat on top in the centre.

Brush the edges of the pastry with the beaten egg.

Fold the pastry edges over and turn over so that the join is underneath, folding the ends under the meat.

Place on a baking tray.

Decorate with leaves cut from the pastry trimmings, and brush with the remaining egg.

Bake for 50-60 minutes, covering with foil after 25 minutes.

Allow to rest for 10 minutes before serving.

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Beef Tenderloin with Red Wine Sauce recipe

Ingredients:
3 lb Beef tenderloin
2 tb Cornstarch
Vegetable cooking spray
MARINADE
2 c Cabernet
Sauvignon or other
dry red wine

2 ts Dried marjoram
1 ts Salt
8 Crushed black peppercorns
6 Whole
cloves
4 cloves of garlic; halved
1 pt Beef broth
Preparation Instructions:

Trim fat from tenderloin, fold under 3″ of small end and tie with string at
2″ intervals.

Combine marinade ingredients in a ziploc bag
and marinate tenderloin in the refrigerator for 2 hours,
turning the bag
occasionally.

Cook the tenderloin in a sprayed Dutch oven until
browned on all sides. Transfer to the sprayed rack in
the roasting pan and roast at 400° until a meat thermometer registers 140° for rare or 160°
for medium.
Place the meat on a serving plate and cover with
foil for 10 minutes. Remove strings before slicing.

Combine
1/4 cup marinade and cornstarch; set aside.

Bring remaining
marinade to a boil in a Dutch oven; cook 2 minutes. Add cornstarch mixture,
bring to a boil and cook, stirring, until slightly thickened.
Serve with tenderloin.

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Beef Tapa recipe
Ingredients:
1 kilogram of sirloin beef
1/4 cup of white sugar
1/4 cup of brown sugar
2 tbsps of salt

Preparation Instructions:
Slice beef thinly across the grain into serving sizes.

Mix the rest of the ingredients in a bowl and then spread the mixture across the meat. Marinate for 24 hours min in the fridge, then fry in a hot pan, and serve. Back to the Beef Recipes home page.