Beef Wellingtons
Beef Wellingtons is an moderately easy dinner. Made with 8 (5 oz.) beef tenderloin steaks, cut 1-inch thick, 1 tbsp. salad oil, 1 (17 1/4 oz.) pkg. pepperidge farm frozen puff pastry sheets, 1/2 lb. creamy liverwurst and 1/4 c. chopped green onion, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Sear steaks in hot oil over medium-high heat.
Drain on paper towel; chill.
Thaw pastry 20 minutes.
Preheat oven to 400Β°. Stir together liverwurst, green onions and parsley.
Spread evenly on top and sides of each steak.
On a floured surface, roll each pastry sheet into a 14-inch square; cut each into four 7-inch squares.
Place steak on each square.
Brush edges with egg wash. Wrap around steak; pinch edges to seal.
Decorate with pastry trimmings.
Bake on ungreased baking sheet about 25 minutes or until pastry is golden.
If necessary, cover loosely with foil during the last 5 minutes to prevent bundles from overbrowning. Makes 8 servings.
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