Beef Wellington (Individual) Recipe

Ingredients

1 lb mushrooms, chopped
1/2 cup onions, chopped
1/2 cup sherry
1/4 cup butter
1/4 cup parsley, chopped
6 each beef filets
1 package puff pastry shells


Directions

Cook first 5 ingredients in frying pan till all liquid is absorbed and
mixture resembles a paste. Cover tops of steaks. Partially thaw patty
shells and roll out thin enough to cover top, sides, and part of the
bottom of each steak. Cover with plastic wrap and store in
refrigerator till serving time. Preheat oven to 425. Cook steaks on
rack, uncovered, for 25 minutes. They will be rare but will continue
cooking while dish is readied. Serve with Bearnaise sauce.

From: A Collection of the Very Finest Recipes ever assembled into one
cookbook. From The Cookie Lady's Files

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005


Servings: 6 servings

 

 

Beef Wellington (Individual) Recipe brought to you by Recipe Ideas


Categories: Beef; Meat


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Experts have traced the existence of recipes back into the distant past, certainly as far back into history as pharonic Egypt, and possibly even further than that. In practice though, sadly, these old records were just simple hieroglyphic or cunieform instructions for preparing food.

During Roman times 25BC a roman called Apicius compiled a number of documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and dessert, something we still use today. This early Roman chef recounts how the ancient Romans used a wide range of spices, including many that are still in use today for example bay, fennel and parsley.

Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab countries, including parsley, basil and rosemary. These new herbs and spices created an outbreak in recipe publications, most of which still exist in academic collections.

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