PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
SERVINGS - 6
INGREDIENTS
* 2 1/2 pounds beef tenderloin
* 2 tablespoons butter, softened
* 2 tablespoons butter
* 1 onion, chopped
* 1/2 cup sliced fresh mushrooms
* 2 ounces liver pate
* 2 tablespoons butter, softened
* salt and pepper to taste
* 1 (17.5 ounce) package frozen puff pastry, thawed
* 1 egg yolk, beaten
* 1 (10.5 ounce) can beef broth
* 2 tablespoons red wine
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
2. Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
3. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
4. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9×13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
5. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
6. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
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Beef Wellington 
Tags: Beef
31.Aug.08 
Beef 
Comments (0)
PREP TIME 30 Min
COOK TIME 6 Min
READY IN 2 Hrs 40 Min
SERVINGS - 6
INGREDIENTS
* 3 tablespoons hoisin sauce
* 3 tablespoons sherry
* 1/4 cup soy sauce
* 1 teaspoon barbeque sauce
* 2 green onions, chopped
* 2 cloves garlic, minced
* 1 tablespoon minced fresh ginger root
* 1 1/2 pounds flank steak
* skewers
DIRECTIONS
1. In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
2. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
3. Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
4. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.
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Asian Beef Skewers
Tags: asian, Beef
10.Aug.08 Beef, Foods by Country Comments (0)
PREP TIME - 15 Min
COOK TIME - 1 Hrs 30 Min
READY IN - 1 Hrs 45 Min
SERVINGS - 6
INGREDIENTS
* 3/4 pound shallots, halved lengthwise and peeled
* 1 1/2 tablespoons olive oil
* salt and pepper to taste
* 3 cups beef broth
* 3/4 cup port wine
* 1 1/2 teaspoons tomato paste
* 2 pounds beef tenderloin roast, trimmed
* 1 teaspoon dried thyme
* 3 slices bacon, diced
* 3 tablespoons butter
* 1 tablespoon all-purpose flour
* 4 sprigs watercress, for garnish
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
2. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
3. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
4. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
5. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
6. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.
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Beef Tenderloin With Roasted Shallots
Tags: Beef, tenderloin
15.Jul.08 Beef Comments (0)
