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Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in shortcrust pastry, then baked. Some recipes include wrapping the coated meat in prosciutto , or dry-cured ham to retain its moisture and prevent it from becoming soggy.
Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130°F.
Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp to show us a simple recipe for a classic dish.
An elegant main course first cooked in England, Beef Wellington has never found itself on the outs of fashionable food. For this dish, a beef tenderloin is coated in pâté de foie gras or a ...
Cream is sometimes used, and some recipes add a dash of madeira or sherry. It is a basic preparation used in stuffings and sauces (notably, beef Wellington) or as a garnish. [2] [3] It can also be filled into a pocket of raw pastry and baked as a savory tart. [4] The flavor depends on the mushrooms used.
Fajita – Tex-Mex dish – term originally referred to the cut of beef used in the dish which is known as skirt steak. [1] Finger steaks – Deep-fried steak strips; Hamburg steak – German patty of ground beef; London broil – North American beef dish; Mongolian beef – Taiwanese beef dish; Pepper steak – Chinese American steak dish
Salmon En Croute. A cheesy, garlicky, spinach mixture is the perfect balance to a tender salmon fillet. Everything is nestled together in the puff pastry dough, and after 20 minutes in the oven ...
I have found a recipe of "Lungenbraten Wellington" (beef tenderloin Wellington) in an Austrian cookbook of 1931 and I doubt that this was the first recording of the recipe. So maybe the section about the first mention should be verified or omitted. --Areiosgeorgos 13:58, 24 December 2011 (UTC)