Gourmet 3-Course Dinners
Beef Wellington |
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| - Feast on a tender, juicy tenderloin Chateaubriand Wellington wrapped in a delicate and beautiful puff pastry knot - Based on authentic Wellington recipe - Bake and serve. |
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| 705044027098 | 2 Pieces , 17.5 Oz. | |||
| $ 49.99 | Qty. | |||
Beef Wellington was named after the 1st Duke of Wellington is a classic British entree. Our recipe follows tradition with a cut of tender and juicy tenderloin Chateaubriand smothered in an exquisite mushroom duxelle sauce accented by mushrooms, truffle mousse, white wine, shallots and roasted garlic. Then we wrap it in a delicate and beautiful puff patry knot.
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| (From Frozen) CONVENTIONAL OVEN: Preheat your oven to 500 F. Place Beef Wellingtons on a lightly greased baking tray. Place Beef Wellingtons on the lowest rack of your oven, reduce your oven temperature to 425 F and bake for 25-35 minutes. Remove from the oven and let stand for 5 minutes (Internal temperature will continue to rise during this time). The puff pastry should be a golden brown and the filet mignon will be a perfect medium rare. If the puff pastry begins to get too dark, loosely place a piece of aluminum foil on top of the Beef Wellingtons. This will slow the browning of the pastry. For a more well-done beef Wellington, leave in your oven for an additional 5-10 minutes, taking care not to over bake the puff pastry. |
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| COOKED USDA CHOICE BEEF TENDERLOIN; PUFF PASTRY (enriched flour[wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], margarine [vegetable oils (partially hydrogenated cottonseed oil, partially hydrogenated soybean oil, soybean oil), water, vegetable mono and diglycerides, artificial butter flavor, soy lecithin, sodium benzoate and potassium sorbate (preservatives), beta carotene, vitamin A palmitate added), water, partially hydrogenated vegetable shortening (soybean and/or cottonseed oils), salt, dough conditioner (datem, fungal amylase, soy lecithin, canola oil, ascorbic acid), yeast nutrients (calcium carbonate, ammonium chloride); MUSHROOMS; BUTTER (cream, natural flavoring); EGG WASH REPLACER (water, modified food starch (from corn), corn syrup solids, caramel coloring, lecithin, methocel); JAPANESE-STYLE BREAD CRUMBS (bleached wheat flour, dextrose, yeast, salt); TRUFFLE MOUSSE (chicken liver, pork, pork fat, milk chicken stock, eggs, Sherry wine, mushroom, nonfat dry milk, sugar, salt, Porcinin mushroom powder, truffle, onion, carrageenan, spices, sodium nitrite. Aspic: water, gelatin, vinegar, Cognac, salt, hydrolyzed corn, soy and wheat protein), WHITE WINE (contains sulfites); SHALLTOS; SALT; WATER; ONION POWDER; MODIFIED FOOD STARCH; ROASTED GARLIC PUREE (garlic, canola oil), SOY SAUCE POWDER (shoyu soy sauce (soybeans, salt, wheat), maltodextrin, salt); BLACK PEPPER; WHITE PEPPER, MALTODEXTRIN, CARAMEL COLOR; GARLIC POWDER; PARSLEY. |
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