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This
recipe courtesy of Redwood Hill customer Pam Montez |
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Beef
Wellington |
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Assemble:
1 lb round steak
1 can mushrooms, or use fresh
1 cup white wine
1 tub Redwood Hill Farm Chevre, plain
1 box of puff pastries (two sheets) or two cans of biscuits
Garlic, salt, and pepper for taste
Olive oil
Oregano, about 1 tbsp. |
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Cut
steak into very small pieces (1/8 x 1/8"). Marinate
in 1/2 cup of white wine, some salt, olive oil, oregano,
garlic and black pepper for about 1 hour.
Simmer the steak in marinade sauce and add the mushrooms.
Add another 1/2 cup of wine. Cook slow, about 1/2 hour,
to tenderise the meat.
Roll out puff pastries or biscuits, on lightly floured sheet
Spread chevre cheese on pastry sheet (cut into eighths)
or onto rolled out biscuits. Add beef and mushrooms.
Roll-up each if using biscuits or if using puff pastry,
fold over into a square.
For puff pastries: After folded, lightly spread olive oil
over the top and sprinkle with garlic (LIGHTLY) and oregano.
For biscuits: Use egg white wash, and Parmesan cheese.
Bake until done (375° oven for approximately 25 to 35
min).
Make your own au jus by using the juices for the cooked
beef. Add 1 more cup of wine, (use a good drinking wine
for all the marinating, the cooking, and the au jus) and
1 beef bouillon cube. Let simmer while the Wellington's
are cooking.
Dip Wellingtons in au jus. Makes approximately 16 Wellingtons.
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