Beer Stilton Stuffed Beef Wellington Recipes

BEEF WELLINGTON

Steps:

• For the mushroom mixture: In the bowl of a food processor, in two batches, pulse the mushrooms and shallots, until finely chopped, 12 to 15 times, stopping occasionally to scrape the sides of the bowl.
• Heat the olive oil in a large skillet over medium heat. Add the mushroom mixture. Cook, stirring often, until tender, beginning to brown and any moisture in the skillet has evaporated, 25 to 30 minutes. Add the garlic, thyme, salt and pepper. Cook, stirring often, for 1 minute. Stir in the parsley and remove from the heat. Let cool to room temperature, at least 30 minutes.
• For the Beef Wellington: Sprinkle the beef tenderloin all over with salt and pepper. In a large skillet over medium-high, heat the oil. Cook the beef tenderloin, turning occasionally, until browned on all sides, 10 to 12 minutes total. Remove the tenderloin from the skillet and set aside to cool for 30 minutes. Remove and discard the twine.
• On a clean work surface, overlap 2-3 pieces of plastic wrap to form a 22 x 18-inch rectangle. Lay the prosciutto slices on the plastic wrap, slightly overlapping each slice to form a 13 x 10 -inch rectangle in the center of the plastic wrap. Spread the cooled mushroom mixture evenly over the prosciutto. Rub the beef tenderloin all over with mustard and arrange lengthwise along the bottom third of the prosciutto rectangle. Using the plastic wrap as a guide, roll the beef tenderloin in the mushroom covered prosciutto to form a log. Wrap tightly in plastic wrap and chill at least 1 hour or up to 4 hours.
• Preheat the oven to 425°F. On a lightly floured surface, slightly overlap the 2 sheets of puff pastry and roll into a 15x12 -inch rectangle. Lightly brush the top third of a long side of the pastry with egg. Remove the plastic wrap from the beef tenderloin log and place the log lengthwise in the center of the puff pastry. Fold to completely seal the log in pastry, brushing any folds with egg to help them stick together and seal.
• Place the pastry wrapped tenderloin, seam side down, on a parchment-lined rimmed baking sheet. Brush the log lightly with the remaining egg. Using a small knife, cut 3 (1-inch) slits in the puff pastry to allow steam to escape.
• Bake the Beef Wellington until the puff pastry is golden brown and a meat thermometer inserted in the center registers 120°F for medium-rare, 40 to 50 minutes, tenting with foil to prevent excess browning if needed. Remove from the oven and let rest at room temperature for about 15 minutes before serving.

BEEF WELLINGTON

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.

BEEF WELLINGTON WITH MIXED MUSHROOMS

Steps:

• Working in two batches, pulse the mushrooms in a food processor until finely chopped, 10 to 15 pulses. Heat 3 tablespoons butter in a large skillet over medium-high heat. Add the shallots and thyme and cook until softened, 1 to 2 minutes. Stir in the mushrooms and cook, stirring often toward the end, until dry and starting to form small crumbles, 25 to 28 minutes.
• Remove the skillet from the heat and add the cognac. Carefully return the skillet to the heat (the cognac may ignite) and continue cooking until the mushroom mixture is dry and the alcohol cooks off, 2 to 3 minutes. Stir in the remaining 1 tablespoon butter and season with kosher salt and pepper. Remove from the heat and let cool completely.
• Meanwhile, season the beef all over with kosher salt and pepper. Heat the vegetable oil in a separate large skillet over medium-high heat. Add the beef and cook, turning, until browned on all sides (including the ends), about 8 minutes. Transfer the beef to a rack and let cool.
• Overlap 2 sheets of plastic wrap on a work surface to make a large rectangle (about 22 by 30 inches) with a short side in front of you. Arrange the prosciutto slices crosswise on the plastic wrap in overlapping rows to form a rectangle slightly longer than the beef and wide enough to completely wrap it with a slight overlap. (You might not use all of the prosciutto.) Spread the mushroom mixture over the prosciutto, pressing gently. Cut the ties off the beef and brush it all over with the mustard. Place the beef on top of the prosciutto-mushroom mixture, perpendicular to the prosciutto slices. Tightly roll the prosciutto-mushroom mixture around the beef, using the plastic wrap to help you roll. Twist and tie the ends of the plastic wrap to help the roast hold an even shape. Refrigerate at least 30 minutes.
• Roll the puff pastry into a 14-by-15-inch rectangle on a lightly floured surface; if using 2 smaller sheets of pastry, press the ends together before rolling out, then trim as needed. Brush the pastry all over with the beaten egg. Remove the plastic wrap from the beef and place the beef on the pastry. Carefully roll the pastry around the beef, overlapping the ends at the seam; trim off any excess pastry, if needed, then pinch the seams together. Turn seam-side down. Fold in the pastry on the two open ends, trimming off any excess. Refrigerate until the pastry is cold and firm, about 1 hour.
• Position a rack in the lower third of the oven; preheat to 425˚ F. Line a baking sheet with parchment paper or foil. Place the beef seam-side down on the baking sheet and brush all over with the beaten egg. Score lines in the pastry with the dull side of a paring knife (don't cut through the pastry) and sprinkle with flaky salt. Bake until the pastry is crisp and dark golden brown and a thermometer inserted into the center of the beef registers 110˚ F for rare to 120˚ F for medium rare, 40 to 50 minutes. Transfer to a rack set on a baking sheet and let rest 15 minutes before slicing. Sprinkle with more flaky salt and chives.

BEER & STILTON STUFFED BEEF WELLINGTON

Steps:

• Preheat oven to 425 degrees.
• Season filets with salt, pepper and garlic powder.
• Heat butter in a pan over medium-high heat and brown filets for 2-3 minutes on each side.
• Remove filets and place in the refrigerator to chill.
• Add oil to same pan and fry garlic and shallot for 2-3 until translucent.
• Remove pan from heat and deglaze with beer, scraping up all the meat residue.
• Return pan to heat and reduce sauce by half, about 5 minutes.
• Turn out flame, add cheese and stir continuously until completely melted and well blended.
• Pour sauce into a bowl and chill in the refridgerator until thickened, about 15 minutes.
• Lay out puff pastry, spread with a thin layer of sauce, then wrap around filets.
• Bake on a sprayed baking sheet for 20-25 minutes.
• If any sauce remains, heat it up and dizzle it lightly over the finished beef wellingtons before serving.

BEEF WELLINGTONS WITH GORGONZOLA

Steps:

• Preheat oven to 425°F.
• Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.
• Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.
• On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
• Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
• Preheat oven to 425°F.
• Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
• Make sauce while beef Wellingtons are baking:
• In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.
• Serve beef Wellingtons with sauce.

THE ULTIMATE BEEF WELLINGTON

Steps:

• For the Duxelles:
• To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
• For the Beef:
• To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
• Preheat oven to 425 degrees F.
• On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
• Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.
• Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
• Preheat oven to 500 degrees F and place a baking sheet inside to heat.
• Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
• Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
• Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

LOBSTER-STUFFED BEEF WELLINGTON

Steps:

• Using kitchen scissors, cut through lobster shells; carefully remove lobster and chop. In a small skillet, combine the lobster, cream, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil over medium heat; cook 3-5 minutes or until lobster is firm and opaque. Discard thyme sprigs. Stir in bread crumbs; set aside to cool. , Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Place lobster mixture down the center. Close tenderloin; tie several times with kitchen string. Sprinkle with remaining salt and pepper., Place the tenderloin in a greased 15x10x1-in. baking pan; fold ends under tenderloin. Bake, uncovered, at 475° for 20-25 minutes or until browned. Cool to room temperature; refrigerate until chilled., On a lightly floured surface, unfold one puff pastry sheet; cut lengthwise along one fold line, forming two rectangles. Cut smaller rectangle into a 6x3-in. rectangle; use remaining piece for decorations if desired. Moisten a 6-in. edge of large rectangle with water. Attach smaller rectangle along that edge, pressing lightly to seal. Roll out 2 in. longer than the tenderloin on each side. Transfer to an ungreased baking sheet. Brush with egg white., Remove and discard kitchen string from tenderloin; place onto the pastry. Roll out remaining puff pastry into a rectangle 8 in. wide and 5 in. longer than the tenderloin; place over the meat. Brush pastry edges with water; fold edges under meat. With a sharp knife, make four slashes across top of pastry. Brush with butter., Bake, uncovered, at 425° for 40 minutes (meat will be cooked to medium doneness); cover loosely with foil to prevent overbrowning if necessary. Transfer to a serving platter. Let stand for 15 minutes before slicing.,

BEEF WELLINGTON WITH RED WINE GRAVY

Steps:

• First soak the dried porcini in 400ml of kettle-hot water and set aside. Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper. Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it's well browned on all sides. Hold it up to sear both ends as well. Set the beef aside on a tray to catch any juices and turn the heat off the pan but don't clean it.
• Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme. Season everything with salt and pepper and pulse until finely chopped but not completely smooth. Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened. Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan. Tip into a bowl to cool, stir through the parmesan if using and set aside. Turn off the heat from the pan but don't clean it. The beef can be seared and the mushroom mixture can be made several hours in advance.
• For the first stage of assembly get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film. Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto. Remove the top sheet of cling film and sit the fillet down the centre of the mushrooms. Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage. For the best results now place the sausage in the freezer for 30 mins to firm up - do not leave for longer of cooking times will be affected.
• On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings. Lightly brush the pastry all over with beaten egg. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase. For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again. Place in the fridge and chill for at least 30 mins or up to a day.
• Heat the oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it. Re-roll the pastry trimmings and use to make 6 leaves. Unwrap the wellington, brush all over with egg then decorate with the leaves. Brush the leaves with more egg. Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray. Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn't burn (you can cover it with foil if it starts to become too dark. Remove from the oven and leave for 10 mins to relax.
• To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon. Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste. Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.
• Using a very sharp knife carefully carve the wellington into six thick slices. You can trim the pastry ends and serve them separately. Serve on heated plates with a jug of gravy.
• First soak the dried porcini in 400ml of kettle-hot water and set aside. Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper. Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it's well browned on all sides. Hold it up to sear both ends as well. Set the beef aside on a tray to catch any juices and turn the heat off the pan but don't clean it.
• Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme. Season everything with salt and pepper and pulse until finely chopped but not completely smooth. Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened. Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan. Tip into a bowl to cool, stir through the parmesan if using and set aside. Turn off the heat from the pan but don't clean it. The beef can be seared and the mushroom mixture can be made several hours in advance.
• For the first stage of assembly get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film. Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto. Remove the top sheet of cling film and sit the fillet down the centre of the mushrooms. Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage. For the best results now place the sausage in the freezer for 30 mins to firm up - do not leave for longer of cooking times will be affected.
• On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings. Lightly brush the pastry all over with beaten egg. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase. For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again. Place in the fridge and chill for at least 30 mins or up to a day.
• Heat the oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it. Re-roll the pastry trimmings and use to make 6 leaves. Unwrap the wellington, brush all over with egg then decorate with the leaves. Brush the leaves with more egg. Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray. Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn't burn (you can cover it with foil if it starts to become too dark. Remove from the oven and leave for 10 mins to relax.
• To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon. Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste. Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.
• Using a very sharp knife carefully carve the wellington into six thick slices. You can trim the pastry ends and serve them separately. Serve on heated plates with a jug of gravy.

TASTY 101: BEEF WELLINGTON RECIPE BY TASTY

Steps:

• Preheat the oven to 300°F (150°C).
• Add the mushrooms to the bowl of a food processor and pulse until finely diced, but not blended into a paste. Spread the mushrooms on a baking sheet in an even layer and transfer to the oven. Cook, stirring every 15 minutes, until the mushrooms have released their moisture and are dried out, about 45 minutes total.
• Meanwhile, truss the tenderloin: Measure a piece of butcher's twine 6 times the length of the tenderloin. Wrap the twine around one end of the loin and tie a knot to secure the string. Make a loop around your hand with the string and place over the loin about 1 inch down from the first knot. Continue looping the twine in 1-inch intervals until you reach the end, then tie the twine in a knot to secure (this helps the tenderloin hold its shape). Generously season the beef tenderloin with salt and black pepper.
• Heat the vegetable oil in a large cast iron skillet over medium-high heat until shimmering. Place the seasoned tenderloin in the pan and sear quickly on all sides to lock in moisture, about 1 minute per side. Do not overcook; it's fine if the meat does not have a golden brown crust.
• Remove the pan from the heat and transfer the seared tenderloin to a small plate or baking sheet. Cut off the twine, then brush the tenderloin with the mustard to cover completely. Transfer to the refrigerator to cool, about 1 hour.
• Return the pan to medium-low heat. Add the butter, shallots, and garlic and cook until the shallots have caramelized, about 5 minutes, stirring with a wooden spoon or heat-safe spatula to prevent from burning.
• Deglaze the pan with the cognac, stirring to scrape up any browned bits from the bottom. Continue cooking until the alcohol has evaporated and the pan is mostly dry, about 1 minute. Add the dehydrated mushrooms and stir to incorporate. Season with salt to taste. Transfer the duxelles to a bowl and cover with plastic wrap, pressing directly against the surface. Transfer to the refrigerator to cool completely, about 45 minutes.
• On a large sheet of plastic wrap, arrange the prosciutto in a large rectangle wide enough to cover the tenderloin, layering evenly. Spread the mushroom mixture evenly across the prosciutto, leaving a 1-inch border around the edges, and press down in a flat layer.
• Place the tenderloin at the bottom of the mushroom mixture and use the plastic wrap to help roll the prosciutto and mushrooms around the tenderloin. The prosciutto should tightly and completely cover the tenderloin. Hold the ends of the plastic wrap and roll the log to help create a tight seal. Refrigerate the roll until chilled all the way through, about 1 hour.
• Place a sheet of puff pastry on a lightly floured surface and roll out with a lightly floured rolling pin until the pastry sheet is large enough to cover the log.
• Brush the top third of the puff pastry with beaten egg. Unwrap the log and place on the bottom third of the pastry, then roll up into a tight log, turning so the seal is at the bottom. Fold in the sides of the pastry and press under the log. Set the log on a large sheet of plastic wrap and roll to wrap tightly. Refrigerate again while the oven preheats.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Unwrap the log and set on the prepared baking sheet. Brush the log all over with beaten egg, then use a paring knife to create a decorative pattern on the puff pastry. Alternatively, cut the second sheet of puff pastry into long strips and create a lattice over the Wellington, and/or cut out autumnal shapes and press them onto the log. Brush the log with more beaten egg.
• Bake the Wellington until the puff pastry is a deep golden brown, 30-40 minutes. If the pastry is getting too dark before the beef is finished cooking, cover loosely with foil and continue cooking. The internal temperature of the beef should reach 125°F (52°C) for a medium-rare finish.
• Remove the Wellington from the oven and let rest for 1 hour. The internal temperature will continue to rise to 135°F (57°C).
• Slice the beef Wellington into 1-inch pieces and serve.
• Enjoy!

BEER-BRAISED STEW

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain., Transfer to a 5-qt. slow cooker. Add the carrots, bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture., Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender., In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. Serve beef with noodles. If desired, top with chopped parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

CLASSIC BEEF WELLINGTONS

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°).