BURLINGTON BEEF RECIPE

BURLINGTON BEEF RECIPE - COOKEATSHARE

Provided by Global Cookbook

Number Of Ingredients 18

Ingredients

25 gm dry mushrooms (I use shiitake)
450 ml beef stock warm
2 Tbsp. sunflower oil
1 kg goodquality braising steak diced
2 Tbsp. plain flour
150 ml dry white wine
350 gm onions thinly sliced
4 stk celery strings removed and diagonally sliced
4 clv garlic crushed
2 Tbsp. apricot jam
1 sprg fresh thyme
1 x salt and freshly grnd black pepper
3/4 x yellow pepper seeded and thinly sliced
1 Tbsp. balsamic vinegar
2 Tbsp. minced fresh flatleaf parsley garnish:
1 Tbsp. extra virgin olive oil yellow pepper seeded and cut into julienne strips
175 gm chestnut mushrooms thinly sliced
6 sprg fresh flatleaf parsley

Steps:

Wash the dry mushrooms and soak in warm stock for 20 to 30 min. Heat the oil in a large pan on the boiling plate and brown the beef in batches then remove from the pan. Slide the pan on to the simmering plate and blend in the flour. Blend in the white wine dry mushrooms and soaking liquid. Add in the onion celery and garb; and cook for 5 to 6 min stirring from time to time. Return the meat to the pan bring to the boil and simmer for a few min. Stir in the apricot jam sprig of thyme and season. Cover the pan and transfer to the floor of the simmering oven. Cook till tender approximately 2 1/2 hrs. About 20 min before the end of the cooking time add in the yellow pepper. When nearly ready to serve stirfry in the extra virgin olive oil the garnish vegetables. Add in the balsamic vinegar and minced parsley to the stew and spoon on to warmed plates. Top with a heaped spoonful of the garnish vegetables and a sprig of parsley. A tasty beef casserole good sufficient for a supper party. The stir fried garnish gives a lovely crunch to the dish. Serve with creamy mashed potato. Serves 6

Nutrition Facts : ServingSize 207 g, Calories 155, FatContent 7.16 g, TransFatContent 0.0 g, SaturatedFatContent 0.9 g, CholesterolContent 0 g, SodiumContent 256 g, CarbohydrateContent 15.66 g, FiberContent 2.2 g, SugarContent 6.23 g, ProteinContent 3.03 g

BEEF WELLINGTON RECIPE | ALLRECIPES

Beef Wellington Recipe | Allrecipes image

This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!

Provided by Normala

Categories World Cuisine European UK and Ireland English

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

2?½ pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
½ cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine

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.

Nutrition Facts : Calories 744.3 calories, CarbohydrateContent 29.6 g, CholesterolContent 131.4 mg, FatContent 57.2 g, FiberContent 1.2 g, ProteinContent 26.2 g, SaturatedFatContent 21.2 g, SodiumContent 433.7 mg, SugarContent 1.1 g

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