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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425 degrees. | 2. Rub beef with 2 Tbsp. softened butter and mayonnaise (all sides). | 3. Place beef in a medium sized baking dish and put in the pre-heated oven, bake for 15 minutes. | 4. Turn meat over, add 1/2 onion soup mix and bake for an additional 15 minutes (or until lightly browned). | 5. Melt 2 Tbsp. butter in medium saucepan, over medium heat. Add onions, garlic and mushrooms. Cook until onions are translucent, about 5 minutes, stirring occasionally. remove from heat. | 6. Remove beef from oven, reserve juice from pan. Place beef on a plate and let cool. | 7. In a medium bowl, add 2 Tbsp. softened butter, pate, garlic powder, mustard, 2 Tbsp. A1, salt and pepper. Mix well together until it become a spreadable consistency. | 8. Set oven temperature to 450 degrees. | 9. Unfold 1 puff pastry sheet, place cooled beef ton puff pastry, brush pate mixture over entire beef (including sides), place 2nd puff pastry sheet over top of beef. Bring all ends of puff pastry together to seal by pinching the ends. Cut a few slits on top of puff pastry. Brush puff pastry with egg yolk. Bake in oven for 20 minutes, then lower temperature to 425 degrees. Let bake for another 45 minutes or until pastry is golden brown. | 10. In a small saucepan, over medium heat, add reserved beef juice, remaining beef broth, sherry, remaining onion soup mix and 1 Tbsp. A1 sauce. Bring to a rapic boil, stirring constantly until mixture reduces (about 10-15 minutes). Remove from heat and strain into a bowl. | 11. Serve this by placing a slice of this deliciousness on a plate, drizzle the juice mixture over the top, sit back and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	2	lbs	boneless	1958.4044	0.0	276.8966	94.8375
butter	2	tablespoons	softened	171.0	7.857	5.343	14.4
mayonnaise	2	tablespoons		108.3	0.0	0.111	12.0
white onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
mushroom	1/2	cup	chopped	-	-	-	-
pate	4	ounces		523.908	5.2958	12.9276	49.7146
butter	2	tablespoons		171.0	7.857	5.343	14.4
sauce	2 1/2	1/2		29.55	0.8220000000000001	1.5495	2.238
puff pastry	17	ounces	thawed	2689.281	220.2512	35.6643	185.5508
butter	2	tablespoons	softened	171.0	7.857	5.343	14.4
salt				-	-	-	-
black pepper			ground	-	-	-	-
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
yellow mustard	1	tablespoon	prepared	9.0	0.8745	0.561	0.501
beef broth	14	ounces	low sodium	27.7825	0.1588	4.5246	0.8732
cooking sherry	1/2	tablespoon		50.4333	0.0	11.22	0.2833
lipton beefy onion soup mix	2	ounces		50.4333	0.0	11.22	0.2833
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118
sauce	1	tablespoon		29.55	0.8220000000000001	1.5495	2.238

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