About
Earl Aagaard’s opinions about everything that interests him. Og also enjoys gardening, travel, reading, woodbutchery, and lots of other stuff.
Categories
Monthly Archives
- April 2012
- March 2012
- February 2012
- December 2011
- September 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- November 2010
- October 2010
- September 2010
- August 2010
- July 2010
- June 2010
- May 2010
- March 2010
- February 2010
- January 2010
- December 2009
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- April 2009
- March 2009
- February 2009
- January 2009
- December 2008
- November 2008
- October 2008
- September 2008
- August 2008
- July 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
- October 2007
- September 2007
- August 2007
- July 2007
- June 2007
- May 2007
- April 2007
- March 2007
- February 2007
- January 2007
- December 2006
- November 2006
- October 2006
- September 2006
- August 2006
- July 2006
- May 2006
- April 2006
- March 2006
- February 2006
- January 2006
- December 2005
- November 2005
- October 2005
- September 2005
- August 2005
- July 2005
- May 2005
- March 2005
- February 2005
- Complete Archives
- Category Archives
Join Og's Mailing List
Powered by ExpressionEngine
OgBlog.net
BEEF WELLINGTON (Individual)
Great new recipe that I just tried this afternoon! Found it ON THE WEB!
.
.
This was the result…..
.
And when cut open, here is what we see:
.
.
The recipe starts with frozen puff pastry and beef loin petite sirloin steaks (these appeared on sale this week for $2.99/pound and turned out to be wonderful) of about 4 ounces each.
I made my own mushroom pate (see recipe below), since none was available in Bend, and baked the dish at 425 degrees for 22 minutes until the meat was cooked to Medium (approximately).
I covered it with foil the last five minutes or so to keep it from getting darker brown.
With the accompanying sauce of beef stock, wine and herbs, it tasted magnificent!
And by the way, I didn’t bother to trim the dough, as instructed—we like pastry, and it didn’t seem to matter at all.
.
Earl’s Mushroom Pate
.
Ingredients
1 clove garlic, minced or pressed
3/4 pound of fresh mushrooms, sliced or chopped
1/4 cup of butter or margarine
.
1/2 teaspoon of salt
1/2 teaspoon of dried thyme leaves
1/8 teaspoon of ground white pepper
1 tablespoon of dry sherry or Madeira (optional)
.
2 tablespoons of really soft butter
.
Directions
In wide frying pan, sauté garlic and mushrooms in 1/4 cup butter over high heat until liquid evaporates.
Add salt, thyme, pepper and sherry. Lower heat, simmer until mushrooms are dry.
Puree mushroom mixture in blender or food processor.
Add the 2 tablespoons softened butter and blend into mushroom puree.
Turn into serving dish. Cover and chill for at least 30 minutes to blend flavors.
Garnish with chopped green onions before serving.
Posted by .(JavaScript must be enabled to view this email address) on 01/27 at 07:19 PM
Next entry: RICE PUDDING IN THE SLOW-COOKER!
Previous entry: OUR BEAUTIFUL CONDO IN HAWAII
Reading
- BlogsForDummies :)
Web resources
- Arts & Letters Daily
- Ravi Zacharias
- Southern Adventist University
- The SAU Biology Deptartment - where I work with a bunch of very neat people.
- Venezuelan news—FROM Venezuela