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Deselect All. For the Duxelles: 3 pints (1 1/2 pounds) white button mushrooms. 2 shallots, peeled and roughly chopped. 4 cloves garlic, peeled and roughly chopped
Deselect All. 1 (2-pound/908-gram) center-cut piece beef tenderloin. 3 teaspoons kosher salt, divided. Freshly ground black pepper. Neutral oil, for the pan
- Molly Yeh
Heat the oven to 425 degrees F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130 degrees F ...
Beef Wellington is a prime-time party food that makes a special-occasion menu shine. Check out our most-popular traditional beef Wellington recipes for a festive feast.
Working in two batches, pulse the mushrooms in a food processor until finely chopped, 10 to 15 pulses. Heat 3 tablespoons butter in a large skillet over medium-high heat.
- Young Sun Huh for Food Network Kitchen From: Food Network Magazine
For the beef Wellingtons: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Heat the olive oil in a large skillet over medium-high heat.
- Food Network Kitchen
Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and ...
- Recipe from Emeril Lagasse
Sprinkle the tenderloin generously on all sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Sear the beef on all sides, 8 to 10 minutes.
- Nancy Fuller
Deselect All. Puff pastry sheets, cut into 4-inch squares (1 sheet for each beef cube) 5 pounds beef filet, cut into 1-inch cubes. Kosher salt and freshly ground black pepper
- Fork-n-Cork
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. To the bowl of a food processor, add the mushrooms, garlic, shallots and thyme.
- Jeff Mauro
