Cheese Wellington A Recipes

Steps:

• Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled., In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature., Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly., Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg., Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• Preheat the oven to 375 degrees F.
• Place the puff pastry on a flour-dusted surface and roll until big enough to wrap around the bar of cream cheese. Spread the ranch dressing over the outside of the cream cheese, and then coat with the chopped bacon. Place in the center of the puff pastry. Sprinkle the green onion if using over the top of the cream cheese. Fold the pastry up to cover the cream cheese, sealing the seam with your fingertips and a few drops of water. Tuck the hanging edges under the cream cheese to make a smooth rectangular shape. Brush with beaten egg or milk if you want a shiny finish.
• Place the bar in a small oven-safe serving dish and bake until the pastry is golden and the cream cheese is soft, 30 to 35 minutes. Serve with crostini and vegetables.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Cut the squash lengthways into eight long chunky pieces and put in a large roasting tin with the shallots. Toss in a little oil, season and roast for 20 mins. Add the pecans and roast for 10 mins more, or until the squash is cooked but still firm.
• Leave the squash to cool completely, but tip the nuts and shallots into a non-stick pan. Add the maple syrup, balsamic vinegar and plenty of seasoning, and stir over the heat until the shallots start to caramelise. Leave to cool.
• Roll out the pastry on a lightly floured surface to a rectangle about 32 x 38cm. Trim 2cm from one of the long edges and set aside. Transfer the pastry to a baking tray. Place 4 of the pieces of squash down the longest length in the middle to make a rectangular block, keeping a generous border of pastry all the way round. Place another 2 pieces of squash on top. Trim the remaining 2 pieces and put crossways at the end. Scatter over the sage and blue cheese, then top with the shallots and pecans. Lightly press to compact everything together.
• Brush round the pastry edges with the egg, then draw the two long edges up to meet and pinch together to seal - as you would a Cornish pasty. Tuck under the pastry at both ends, then brush all over with egg. Cut leaf shapes from the pastry trimmings and use to decorate the top of the Wellington. Glaze again and make a couple of small air holes with the point of a knife.
• To freeze: Open-freeze on a baking tray until solid, then wrap in cling film then foil. It will keep for 2 months. To serve, heat the oven to 200C/180C fan/gas 6 and put a baking tray in to heat up. Unwrap the Wellington and place on the hot tray. Bake for 30 mins. Cover lightly with foil and bake for 35-40 mins more, taking off the foil for the final 10 mins. Leave to settle for 10 mins before thickly slicing, or the cheese will be too melty and run out. (If cooking from fresh, chill the Wellington for at least 30 mins before cooking - it then needs only 30-40 mins in the oven.)
• Heat the oven to 200C/180C fan/gas 6. Cut the squash lengthways into eight long chunky pieces and put in a large roasting tin with the shallots. Toss in a little oil, season and roast for 20 mins. Add the pecans and roast for 10 mins more, or until the squash is cooked but still firm.
• Leave the squash to cool completely, but tip the nuts and shallots into a non-stick pan. Add the maple syrup, balsamic vinegar and plenty of seasoning, and stir over the heat until the shallots start to caramelise. Leave to cool.
• Roll out the pastry on a lightly floured surface to a rectangle about 32 x 38cm. Trim 2cm from one of the long edges and set aside. Transfer the pastry to a baking tray. Place 4 of the pieces of squash down the longest length in the middle to make a rectangular block, keeping a generous border of pastry all the way round. Place another 2 pieces of squash on top. Trim the remaining 2 pieces and put crossways at the end. Scatter over the sage and blue cheese, then top with the shallots and pecans. Lightly press to compact everything together.
• Brush round the pastry edges with the egg, then draw the two long edges up to meet and pinch together to seal - as you would a Cornish pasty. Tuck under the pastry at both ends, then brush all over with egg. Cut leaf shapes from the pastry trimmings and use to decorate the top of the Wellington. Glaze again and make a couple of small air holes with the point of a knife.
• To freeze: Open-freeze on a baking tray until solid, then wrap in cling film then foil. It will keep for 2 months. To serve, heat the oven to 200C/180C fan/gas 6 and put a baking tray in to heat up. Unwrap the Wellington and place on the hot tray. Bake for 30 mins. Cover lightly with foil and bake for 35-40 mins more, taking off the foil for the final 10 mins. Leave to settle for 10 mins before thickly slicing, or the cheese will be too melty and run out. (If cooking from fresh, chill the Wellington for at least 30 mins before cooking - it then needs only 30-40 mins in the oven.)

Steps:

• Preheat oven to 400 degrees.
• Season roast with salt, pepper, garlic powder and basil to taste.
• On a rack, in an uncovered roasting pan, roast filet in middle of oven for 30 to 45 minutes or longer, until a thermometer registers 120 degrees.
• Allow filet to cool completely and discard larding fat and strings if strings are there.
• Meanwhile, saute the garlic and mushrooms in the olive oil until carmelized.
• Drain mushrooms and garlic and mix with boursin cheese.
• Let mixture chill while waiting for beef to cool. Drink a glass of wine.
• Once beef is cooled completely, spread the chilled boursin-mushroom mixture all around it.
• On a floured surface, roll the 1 lb. of puff pastry into a rectangle large enough to enclose the filet completely, which should be about 20 x 12 inches.
• Invert the coated filet very carefully onto the middle of the dough and fold up the long sides of the dough to enclose the filet.
• With your finger you can make criss-cross grooves in the dough as a decoration.
• Brush the edges of the dough with egg white to seal.
• Repeat with the ends of the dough.
• Transfer the filet, seam down, to a jelly roll pan or a shallow roasting pan and brush with egg wash.
• Chill for 1 hour, but not more than 2 hours. Drink another glass of wine.
• Make sure that oven is preheated to 400 degrees and bake the filet in the middle of the oven for 30 minutes.
• Reduce the heat to 350 degrees and bake for 5 to 10 minutes longer, or until a meat thermometer registers 130 degrees for medium-rare.
• Remove from oven and allow to rest for 15 minutes.

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.