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Individual Beef Wellingtons II

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.6227
Energy (kCal)616.3833
Carbohydrates (g)9.651
Total fats (g)41.1423
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spread both sides of steaks with 1 teaspoon butter each. Sprinkle with salt and pepper. Place on cookie sheet. Bake at 450 degrees for 10 minutes. Chill 10 minutes. | 2. In a skillet, melt remaining butter. Add mushrooms. Saute over medium heat until cooked and dry. Turn out onto plate. Cool. | 3. Roll out 4 pastry shells to 8 inch diameter. Place 1/4 of the mushrooms in the center of each. Spread to cover a 2 to 3 inch area. Top each with 1 slice pate, if used. Place 1 steak on top of each. | 4. Bring pastry up over steak. Wrap completely. Brush with water. Seal. Place, seam-side down on baking sheet. | 5. Roll out remaining pastry rounds to 1/4 inch thickness. Cut into shapes. | 6. To make glaze, in a small bowl, beat together egg and milk. Brush over pastry-wrapped steaks. | 7. Cut 3 air vents in each. Decorate with pastry cut-outs. Bake at 450 degrees for 15 minutes or until. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin steak 4 trimmed 279.9333 0.0 22.2247 20.5813
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    salt - - - -
    pepper - - - -
    mushroom 1/4 chopped - - - -
    puff pastry 1 package thawed frozen - - - -
    liver pate green peppercorn 3 ounces 75.65 0.0 16.83 0.425
    egg 1 71.5 0.36 6.28 4.755
    milk 2 tablespoons 18.3 1.4340000000000002 0.945 0.981

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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