All the hard work is done for you in this classic dish. Beef Wellington takes tender filet mignon, layered with a rich foie gras pate, and wraps it in a light flaky pastry. Bursting with the flavors of mushrooms, shallots, brandy and herbs, this dish will impress even the most demanding guest. Simply bake and enjoy. Four 8 oz. Wellingtons.
Ingredients
BEEF TENDERLOIN, SALT, BLACK PEPPER, VEGETABLE OIL, SOY, DUCK FOIE GRAS, MUSHROOMS, ONIONS,MUSHROOM SOUP, ROMANO CHEESE, ONION POWDER, LEMON PEPPER, CAYENNE PEPPER, SHERRY, ZESTFUL SEASONINGS,MILK, EGGS,WHEAT.
Cooking Instructions
BEST IF COOKED FROM FROZEN STATE. aLL MEAT AND SEAFOOD ITEMS MUST BE COOKED TO AN INTERNAL PRODUCT TEMPERATURE OF 165F AS MEASURED BY USE OF A THERMOMETER. PREHEAT OVEN TO 375 DEGREES F. REMOVE FROM TRAY/BOX AND PLACE ON PANS 1/2 INCH APART. BAKE AT 375 DEGREES F FOR APPROXIMATELY 25-30 MINUTES-UNTIL FULLY COOKED.(GOLDEN BROWN).
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