BEEF WELLINGTON

August 27, 2014

Dried rosemary and I do not get along. For most herbs, I do not mind dried versions one bit. They are cheaper and more convenient. Dried rosemary, however, is little shards of horrible weirdly bouncing of my teeth. I once tried to throw away our jar of the dried stuff and David (a lover of spice and flavor) refused, reminding me to never throw away a jar of perfectly good spices.

Wherever you’re at on dried or fresh rosemary, either can be used for this beef wellington.

BEEF WELLINGTON from Rachel Schultz

BEEF WELLINGTON
Serves 3-4

1 onion, diced
1 carrot, diced
1 potato, diced
2 cloves garlic, minced
5 mushrooms, chopped
1 cup frozen peas
1 egg
1 pound ground beef
1 tablespoon thyme
2 sprigs rosemary
2 tablespoons dijon mustard
1 tablespoon worcestershire sauce
2 puff pastry sheets, thawed
Salt & pepper

Preheat oven to 350 degrees. Combine meat with onion, carrot, potato, garlic, mushroom, peas, egg, rosemary, thyme, dijon, and worcestershire. Season with salt & pepper.

BEEF WELLINGTON from Rachel Schultz

Shape into a log on a lined baking sheet. Cover meat with puff pastry sheets. Bake for 45-60 minutes.

BEEF WELLINGTON from Rachel Schultz BEEF WELLINGTON from Rachel Schultz

BEEF WELLINGTON
 
Author:
Serves: 3-4
Ingredients
  • 1 onion, diced
  • 1 carrot, diced
  • 1 potato, diced
  • 2 cloves garlic, minced
  • 5 mushrooms, chopped
  • 1 cup frozen peas
  • 1 egg
  • 1 pound ground beef
  • 1 tablespoon thyme
  • 2 sprigs rosemary
  • 2 tablespoons dijon mustard
  • 1 tablespoon worcestershire sauce
  • 2 puff pastry sheets, thawed
  • Salt & pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine meat with onion, carrot, potato, garlic, mushroom, peas, egg, rosemary, thyme, dijon, and worcestershire. Season with salt & pepper.
  3. Shape into a log on a lined baking sheet. Cover meat with puff pastry sheets.
  4. Bake for 45-60 minutes.

 

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Comments

  • Amy

    I hear you – dried rosemary is an awful thing to eat, despite it’s okay flavour. I measure out what I need into a little coffee/spice grinder and give it a whirl until it’s a little coarser than powder. No more pine needles!

    • Rachel Schultz

      Exactly!

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