T.c.s Beef Wellington Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
8 each: Filet mignon steaks,
1 can: , (8 oz) refrigerator crescent
Salt and pepper,
-rolls,
8 each: Canned artichoke hearts,
2 each: Egg whites, slightly beaten
8 large: Mushroom caps,
SAUCE
1 can: , (10-3/4 oz) cream of mush-
8 ounce: Sour cream,
-room soup,
Paprika,
Directions:
Filets: Broil filets until almost done. Bottom of filet should be
lightly seared to seal in juices.
Season filets with salt and pepper and set aside to cool.
Place one mushroom cap over [each] artichoke heart and arrange on
each filet.
Using crescent dough, completely cover each filet, sealing carefully.
Brush egg whites on uncooked dough to form glaze.
Brown lightly in 350 degree oven.
Sauce: Mix soup and sour cream and heat. Serve over Wellington and
sprinkle with paprika.
_To Market, To Market_ The Junior League of Owensboro, Kentucky 1984,
1986 ISBN 0-9611770-0-4 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-11-95
Source from luhu.jp
lightly seared to seal in juices.
Season filets with salt and pepper and set aside to cool.
Place one mushroom cap over [each] artichoke heart and arrange on
each filet.
Using crescent dough, completely cover each filet, sealing carefully.
Brush egg whites on uncooked dough to form glaze.
Brown lightly in 350 degree oven.
Sauce: Mix soup and sour cream and heat. Serve over Wellington and
sprinkle with paprika.
_To Market, To Market_ The Junior League of Owensboro, Kentucky 1984,
1986 ISBN 0-9611770-0-4 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-11-95
Source from luhu.jp