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
Remove the frozen portion from its bag. Rebrush with beaten egg if higher glaze appearance is desired. Place on baking sheet sprayed with a no calorie spray shortening for easy clean up, with portions spaced 2 inches apart. Remember, Puff Pastry expands when cooked. A sheet pan liner works well under this product. Place in a preheated 425 degrees Fahrenheit oven and bake for 10 minutes. Reduce temperature to 350 and bake for an additional 25 minutes. The desired internal temperature for medium is 160 and 170 for well done. A Madeira sauce complements quite well. Serve with vegetables, potato, or rice dish of your choice.
|
View Full Cart / Update Quantities
