We’ve talked so much about Beef Wellington. When I came across this recipe, I thought Eureka! I can try it without a major outlay of time and money.
So right off the bat, I made these with pork. I sent my sous chef to the grocery for a beef tenderloin and he came home with pork. But, I thought what the heck. It actually turned out for the best, because now I know it works with different meats. I even had the sous chef pound out the remaining pork loin into schnitzel. Numm.
1 tbsp. vegetable oil
2 sheets frozen puff pastry, defrosted
2 lb. beef tenderloin, trimmed and cut into 1” cubes
1 tbsp. butter
6 oz. cremini mushrooms, minced
2 shallots, minced
1 tbsp. rosemary, chopped (plus whole sprigs for garnish)
1/4 c. Dijon mustard
1 Egg, lightly beaten
S & P
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Heat oil in a large skillet over medium-high heat. Pat meat dry with paper towels. Season all over with salt and pepper. Add to skillet and sear all over, until browned, about 2-3 minutes. Remove from heat and clean skillet.
Melt butter in the same skillet over medium heat. Add mushrooms and shallots and sauté until tender. Season with salt and pepper. Stir in rosemary and remove from heat.
On a lightly floured surface, unfold puff pastry. Roll each sheet into a large square, about 1/8″-thick. Cut each into 9 squares. Place one piece of meat onto each square and dollop with about a teaspoon of mustard. Top the meat with about a tablespoon of the mushroom mixture. Fold pastry edges over the meat and pinch to seal. Place on baking sheets and brush with egg wash. Bake 14-16 minutes or until golden-brown. Garnish with rosemary sprigs before serving.
***From the Recipe Box:
This makes a great nibble with drinks.
Chicken breasts work as well I hear.
If someone can tell me why my pictures turn out yellow so often, I would totally appreciate it.
and remember what Buddha said: We are what we think. All that we are arises with our thoughts. With our thoughts, we make the world. Big kiss, Lynn
I’ve been watching lots of cooking shows lately, but this recipe came from watching Sunday football. Who knew. We love casseroles. We love one-pot dinners. So I thought we’d give it a try. Plus, G thought it looked really good.
So, how did it go? G loved it He liked the bacon flavor and the texture. Me? Not so much. Remember, I’m one of the few people on the planet not a bacon fan. I love regular carbonara, but this one actually tasted extra salty. I know! Whatever. Bottom line, it tasted Campbell soupy. Not that that’s a bad thing, but my Pasta Scassi puts this to shame.
I doubt if I’ll make this again even though G thought it was a hit.
4 slices bacon, chopped
1 large shallot, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
Step 1 Cook the bacon and shallot in a 6-quart saucepot over medium-high heat for 5 minutes or until the bacon is browned, stirring occasionally.
Step 2 Stir the soup, broth and cheese in the saucepot and heat to a boil. Stir in the spaghetti. Reduce the heat to medium-low and cook for 10 minutes or until the spaghetti is tender and the soup mixture is thickened, stirring occasionally. Stir in the peas and sprinkle with the additional cheese just before serving, if desired.
*****From the Recipe Box:
For a flavor twist, substitute 2 cups fresh baby arugula for the peas and diced pancetta for the bacon.
Sometimes easy is the way to go.
and remember: If women took up arms to defend their reproductive rights, the GOP would ban assault rifles yesterday. Big Kiss, Lynn