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Ingredients
Wellingtons
-
2
boneless beef tenderloin steaks, 1 1/2 inches thick (6 oz each)
-
1/2
teaspoon salt
-
1/4
teaspoon pepper
-
1
tablespoon olive oil
-
2
tablespoons butter
-
2
tablespoons finely chopped shallot
-
1
clove garlic, finely chopped
-
1
cup finely chopped cremini mushrooms (2 oz)
-
2
thin slices prosciutto, finely chopped
-
1/2
teaspoon finely chopped fresh thyme leaves
-
1
sheet frozen puff pastry (from 1-lb package), thawed
-
1
egg, beaten
-
1
tablespoon water
-
2
teaspoons Dijon mustard
Sauce
-
1
tablespoon butter
-
2
tablespoons finely chopped shallot
-
1
clove garlic, finely chopped
-
1
teaspoon Dijon mustard
-
3/4
cup Progresso™ beef-flavored broth (from 32-oz carton)
-
1/2
cup heavy whipping cream
-
2
tablespoons brandy
-
1
tablespoon chopped fresh Italian (flat-leaf) parsley
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-
Season steaks with salt and pepper. In 10-inch skillet, heat oil over high heat. Add steaks; cook 2 minutes on each side to brown. Remove steaks; refrigerate 30 minutes.
-
Meanwhile, melt 2 tablespoons butter in same skillet over medium-high heat. Add 2 tablespoons shallot and 1 clove garlic; cook and stir about 2 minutes or until softened. Add mushrooms, prosciutto and thyme; cook and stir 3 to 4 minutes or until mushrooms have softened and any liquid has evaporated. Transfer mushroom mixture to bowl; refrigerate 10 to 15 minutes or until completely cooled.
-
Line large rimmed cookie sheet with cooking parchment paper. Roll puff pastry sheet to 20x9 inches; using sharp knife, cut out two 9-inch rounds. From scraps, cut out leaves or other shapes to use as decoration. Place pastry rounds and decorative cutouts on cookie sheet. Place in freezer 5 minutes.
-
Heat oven to 400°F. In small bowl, beat egg and water.
-
Remove pastry from freezer; brush each round with 1 teaspoon mustard. Place generous tablespoon of the mushroom mixture in center of each pastry. Place a steak on top of mushroom mixture on each pastry round; top each steak with another generous tablespoon mushroom mixture. Brush edges of each pastry round with egg wash; fold pastry over steak so dough edges slightly overlap and steaks are completely enclosed. Place on cookie sheet, seam side down; brush top and sides with egg wash. Place decorative cutouts on top of each; brush cutouts with more egg wash. Place in freezer 5 minutes.
-
Remove from freezer; bake 20 to 25 minutes or until pastry is golden brown and meat thermometer inserted in thickest part of beef reads 135°F for medium-rare (temperature will continue to rise to 145°F while it stands). Place on rack; let stand 10 minutes.
-
Meanwhile, in 10-inch skillet, heat 1 tablespoon butter over medium heat. Add 2 tablespoons shallot and 1 clove garlic; cook and stir 1 to 3 minutes or until softened. Stir in 1 teaspoon mustard. Remove from heat; add broth, whipping cream and brandy. Heat to boiling over medium-high heat. Reduce heat; cook 6 to 8 minutes, stirring occasionally, until slightly thickened. Stir in parsley. Serve sauce with Wellingtons.
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1450
Calories
107g
Total Fat
54g
Protein
65g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 1450
- Calories from Fat
- 970
- Total Fat
- 107g
- 165%
- Saturated Fat
- 42g
- 208%
- Trans Fat
- 14g
- Cholesterol
- 320mg
- 106%
- Sodium
- 1770mg
- 74%
- Potassium
- 750mg
- 21%
- Total Carbohydrate
- 65g
- 22%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 5g
- Protein
- 54g
- Vitamin A
- 35%
- 35%
- Vitamin C
- 6%
- 6%
- Calcium
- 10%
- 10%
- Iron
- 45%
- 45%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 15 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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