Breakfast Wellington Recipes

Steps:

• 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.
• 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.
• Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
• 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 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
• 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.
• 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.

Steps:

• 1. Brown sausage with onions in skillet, stirring until sausage is crumbly; drain. Season with pepper. Stir in broccoli and cook until tender crisp. Add cheese and cook until it begins to melt, stirring constantly. Stir in sour cream. Cook until cheese melts, stirring constantly. Remove from heat. Let stand for 10 to 15 minutes or until mixture begins to thicken. Unroll crescent roll dough onto a baking sheet, forming a rectangle and pressing the perforations together. Spoon sausage mixture down the center. Cut slits 2 to 3 inches from outer edge to the filling, every 1 to 2 inches. Fold strips alternately across the filling. Beat egg and water in small bowl. Brush over top. Bake at 375 for 10 to 15 minutes or until golden brown. Makes 6 to 8 servings. Secret Ingredients

Steps:

• For the puff pastry: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Using a 4-inch ring mold, cut out 4 circles of puff pastry. In a small bowl, whisk together the egg and a splash of water. Brush the top of each pastry round with the egg wash and place on the lined baking sheet. Bake until the rounds puff up and the tops are light golden, about 15 minutes. Remove and set aside. Lower the oven temperature to 375 degrees F.
• For the beef: In a large pan over medium heat, add the butter, olive oil and beef, broken up in small chunks. Sprinkle over 1 tablespoon salt and a few grinds of pepper and cook, stirring, until browned, about 5 minutes. Transfer the beef to a 9-by-13-inch baking dish using a slotted spoon. Pour the pan juices into a bowl and reserve.
• For the mushrooms: In the same pan, add the butter and olive oil and heat over medium heat until the butter melts. Add the mushrooms and cook until they release their liquid, wilt and gain a bit of color, 8 to 10 minutes. Add the garlic, thyme and onion and season with salt and pepper. Cook until fragrant, about 4 more minutes. Add the mushrooms to the baking dish on top of the beef layer.
• For the sauce: Combine the butter and flour in a microwave-safe mug and microwave on high for 1 minute and 30 seconds.
• In a pan over medium heat, add the mustard, flour-butter mixture and reserved beef drippings and whisk together. Add the stock, plenty of black pepper and a pinch of salt. Bring to a simmer; simmer until the sauce thickens, 5 to 8 minutes. Remove from the heat and stir in the parsley.
• Pour the sauce on top of the dish, over the mushrooms and beef. Place the pastry rounds on top. Bake, uncovered, until the dish bubbles, 15 to 20 minutes.

Steps:

• 1. Brown sausage with onions in skillet, stirring until sausage is crumbly; drain. Season with pepper. Stir in broccoli and cook until tender crisp. Add cheese and cook until it begins to melt, stirring constantly.
• 2. Stir in sour cream. Cook until cheese melts, stirring constantly. Remove from heat. Let stand for 10 to 15 minutes or until mixture begins to thicken.
• 3. Unroll crescent roll dough onto a baking sheet, forming a rectangle and pressing the perforations together. Spoon sausage mixture down the center. Cut slits 2 to 3 inches from outer edge to the filling, every 1 to 2 inches. Fold strips alternately across the filling. Beat egg and water in small bowl. Brush over top. Bake at 375 for 10 to 15 minutes or until golden brown. Makes 6 to 8 servings.