Holiday Beef Wellington

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Course Entrées
Prep Time 45 minutes
Cook Time 50 minutes
Servings
people
Course Entrées
Prep Time 45 minutes
Cook Time 50 minutes
Servings
people
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Sprinkle beef with 1 teaspoon salt and 3/4 teaspoon pepper. Rub beef with 1 tablespoon oil. Heat large skillet over medium-high heat. Add beef to skillet and sear all sides until browned. Transfer beef to large plate and refrigerate 15 minutes.
  2. Meanwhile, into same skillet, add mushrooms, onions and remaining 2 tablespoons oil. Cover and cook over medium heat 8 to 10 minutes or until most liquid is released from mushrooms. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in flou
  3. Lay 12x18-inch sheet of plastic wrap on work surface. In center of plastic wrap, lay ham slices, overlapping slightly to form 12x14-inch rectangle. Evenly spread mushroom mixture over ham. Brush outside of beef with mustard and place beef lengthwise in ce
  4. Preheat oven to 400°. Remove plastic wrap from beef. In small bowl, whisk together egg and 1 tablespoon water. Cut 1 puff pastry sheet crosswise in half. Lay 1/2 sheet next to full sheet and brush seam to seal. Discard remaining 1/2 puff pastry sheet
  5. Spray rimmed baking pan with nonstick cooking spray. Place beef, seam side down, on prepared baking pan. Brush outside of pastry with egg mixture. Roast beef 50 to 55 minutes or until internal temperature reaches 135° for medium-rare. Transfer beef t
  6. Meanwhile, in medium saucepot, cook gravy and herbs over medium heat 2 to 3 minutes or until hot. Cut beef into 8 slices and serve with gravy.

Roast Beef with Rosemary, Roasted Garlic & Red Wine Sauce

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Course Entrées
Prep Time 20 minutes
Cook Time 70 minutes
Servings
people
Course Entrées
Prep Time 20 minutes
Cook Time 70 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400°. Cut off and discard about 1/2 inch from top of garlic to expose tips of most cloves. In small bowl, combine rosemary, 1 tablespoon oil, salt and pepper. Place beef, fat side up, in small roasting pan. Rub beef all over with oil
  2. Roast beef 30 minutes. Reduce heat to 325°. Roast 40 to 45 minutes longer or until internal temperature reaches 130°. Transfer beef and garlic to cutting board; loosely cover beef with foil and let stand 20 minutes. Internal temperature will ris
  3. Meanwhile, when cool enough to handle, squeeze out pulp from garlic head into pan drippings. Lightly mash garlic with fork. Add wine to drippings and cook over medium heat 5 minutes. Mix cornstarch with remaining 1 cup broth; add to pan and heat to boilin

Creole Roasted Garlic Turkey

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Instructions
  1. Preheat oven to 350°. Slice 1/4 inch off top of each garlic head. Place garlic, cut side up, in foil and drizzle with olive oil. Wrap garlic in foil to seal. Place on rimmed baking pan and roast 45 minutes. When cool enough to handle, squeeze out gar
  2. Increase heat to 400°. Mash garlic with 2 teaspoons Creole Seasoning, butter and rosemary. Remove neck and giblets from turkey and place in large heavy metal roasting pan; discard liver. Rinse turkey with cold running water; pat dry with paper towels
  3. 3.