33 beef wellington wine Recipes

boneless beef chuck roast (3 to 4 lb), butter, divided, condensed beef broth, undiluted, divided, madeira or marsala wine, divided, fresh mushrooms, finely chopped, garlic cloves, minced, minced fresh parsley, cornstarch, salt, pepper, tubes (16.3 oz each) large refrigerated flaky biscuits

filet of beef, garlic clove, halved, salt and pepper, butter, brandy, fresh mushrooms, finely minced, liver pate, onion, minced, mushrooms, sliced, flour, red wine, beef broth, undiluted, bay leaf, salt and pepper, worcestershire sauce, pepperidge farm pastry shells , 1 package, defrosted (or pastry dough, enough for a 2 crust pie), egg, beaten, butter

filet mignon, olive oil, puff pastry, liverwurst or 8 oz pate, parsley, chopped, chives, chopped, eggs, beaten, butter, onion, chopped, mushrooms, flour, tomato paste, sugar, red wine (i prefer bordeaux), beef broth

whole beef tenderloin , trimmed of fat and silver skin, butter, mushroom, sliced, garlic cloves, minced, red wine, fresh thyme leave, chopped, x 6 frozen puff pastry, thawed (or equivalent), pork liver pate (optional), prepared dijon mustard, egg, beaten with 1 tsp water, salt and pepper

brown bread, thickly sliced, milk, olive oil, butter, onions, medium, finely chopped, garlic cloves, chopped, curry powder (fresh, not too strong ), apricot jam, chutney (this would be a fruity like mrs balls or wellingtons), vinegar, brown (we use a brown grape or wine vinegar), lemon juice, worcestershire sauce, turmeric, ground beef (and add 2 oz extra, as he uses 1 kg lean mince, just over 2 lbs), raisins (more than 1/3rd, he uses 100 ml), almonds, split (more than 1/3rd, he uses 100 ml), salt, eggs, bay leaves (or use lemon leaves)

tenderloin steaks or filets, 11/4 thick, pepperidge farm pastry shells , defrosted, butter, onion chopped, mushrooms chopped, dijon mustard, red wine

balsamic vinegar, dry red wine, sugar, sliced button mushrooms, butter, divided, duck or goose liver pat, chopped fresh thyme plus 6 sprigs for garnish, frozen puff pastry shells (1 10-oz package), canola oil, filet mignon steaks, coarse kosher salt, fresh baby spinach

thickly cut filet mignons, salt, freshly ground black pepper, olive oil, goose or duck liver, or pork country-style pate, half (17 1/4-oz package) frozen puff pastry (1 sheet), thawed, mushroom duxelles , recipe follows, egg beaten with 2 tsp water to make an egg wash, unsalted butter, minced shallots, minced garlic, button mushrooms , wiped clean, stemmed, and finely chopped, salt, freshly ground white pepper, dry white wine

beef tenderloin (have butcher clean tenderloin), kosher salt & freshly ground black pepper, extra virgin olive oil, puff pastry, thawed (according to package directions), butter, melted, coarse sea salt, chopped fresh rosemary, fresh spinach, garlic clove, extra virgin olive oil, butter, ground nutmeg, assorted wild mushrooms, quartered, kosher salt & freshly ground black pepper, fresh thyme leaves, butter, flour, red wine, demi-glace or 2 cups rich veal stock or 2 cups beef consomme

boneless beef short ribs, cut into 1-inch inch dice, kosher salt & freshly ground black pepper, olive oil, prosciutto, cut into 1/4-inch inch squares, cremini mushroom, cut into cubes (button mushrooms works just as well ), unsalted butter , cut into cubes, all-purpose flour, red wine, beef demi-glace, beef stock, chopped fresh thyme, bay leaf, white pearl onions, chopped fresh flat leaf parsley, sheet puff pastry , 10-inch-11-inch square, egg water, lightly beaten, water, lightly beaten

beef short ribs cut into bite sized pieces, kosher salt and black pepper to taste, olive oil, proscuitto cut into 1/4-inch squares, cremini mushrooms quartered, butter cut into cubes, all-purpose flour, red wine, beef demi-glace, beef broth, dried thyme, bay leaf, pearl onions, flat-leaf parsley, sheet puff pastry 10 to 11 inches square, eggs lightly beaten with 1 tsp. water