Beef Wellingtons You Have To Try

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Beef Wellingtons

"This is awesome for a pleasant nighttime meal. I make it every yr and its always a success!"

Ingredients :

3 cloves garlic, overwhelmed
half of onion, thinly sliced
1/4 teaspoon freshly floor black pepper
2 half cups heavy cream
1 sheet frozen puff pastry, thawed
1 tablespoon Worcestershire sauce
three (4 ounce) beef tenderloin filets
salt to flavor
three clean thyme leaves

Instructions :

Prep : 20M	Cook : 3M	Ready in : 1H5M

Combine the garlic, onion and pepper in a saucepan over medium-low warmth. Whisk in cream half cup at a time whilst stirring constantly. Cook and stir till cream has thickened barely and vegetables are heat. Cover, and set apart. Keep warm.
Preheat a grill for high warmth. It can be an indoor grill, or your oven's broiler. Make a 1 inch slit within the middle of each pork fillet. Grill each fillet for 1 to two minutes in step with side simply to sear.
Preheat the oven to 350 degrees F (one hundred seventy five tiers C). Roll out the puff pastry sheet to one/three inch thickness, and reduce into 3 8 inch squares. You may have some scraps left over. Place a fillet onto the center of each square, and spoon some of the cream mixture over the pinnacle. Pull pastry up across the facets, and pinch collectively at the top. Place onto a baking sheet.
Bake for approximately forty mins within the preheated oven, until the pastry is properly browned. The beef have to be medium well by then, you could check with a meat thermometer to see that it's miles 145 to one hundred fifty ranges F (62 to 65 levels C) for medium uncommon or medium doneness. Halfway via baking, drizzle the Worcestershire sauce over the pastries.
To serve, place each pastry on a serving plate. Cut a 1 inch slit thru the pinnacle of every one, and insert a thyme leaf.

Notes :

Try the usage of a Reynolds® gradual cooker liner to your slow cooker for less difficult cleanup.

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