Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Easy Individual Beef Wellingtons Recipe
    Lost? Site Map

    Easy Individual Beef Wellingtons

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

    Sort by:

    • on December 18, 2008

      Made for Photo Tag. This IS DELICIOUS!!!!! The beef I used was not thick enough so it cooked to more well-done than we normally like so I would fix that for next time.I made a mushroom red wine reduction with a splash of cream from the pan bits left from browning off the beef before baking. We really like this method of individual Wellingtons better than our old recipe because you get your own little package of pastry and more of the paté.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2008

      Delicious, the braunsweiger/parsley/green onion puree kept a moist barrier around the meat, all encased in delicate dietetic phyllo. With 2Bleu's permission, I tried this with venison tenderloin. I put a thin slather of the puree around the tenderloin, so it did not overwhelm the venison; it did a great job of keeping the meat moist. This was the first time I ever worked with phyllo sheets, and it will take some practice for me to get the hang of them. After searing and chilling the meat, I would wipe it dry before applying the puree; otherwise the puree would not cling to the meat. We had tenderloin from a young deer, so my tenderloin pieces were small, and they came out medium (we usually shoot for medium rare for venison), so I need to check at 15 minutes next time. DH was quite happy, even with medium meat, because it stayed moist. Thanks for posting. Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    Nutritional Facts for Easy Individual Beef Wellingtons

    Serving Size: 1 (263 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 836.1
     
    Calories from Fat 556
    66%
    Total Fat 61.8 g
    95%
    Saturated Fat 20.9 g
    104%
    Cholesterol 207.5 mg
    69%
    Sodium 477.7 mg
    19%
    Total Carbohydrate 26.6 g
    8%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.5 g
    2%
    Protein 41.1 g
    82%

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites