Ingrédients pour Phena's Beef Delight A1
- Boneless Beef Chuck Roast
- Butter
- 2 tablespoons mayonnaise
- White Onion
- 2 cloves garlic, minced
- Mushroom
- 4 ounces pate
- A.1. Original Sauce
- Puff Pastry
- 1/2 teaspoon salt
- Ground Black Pepper
- 1 teaspoon garlic powder
- Prepared Yellow Mustard
- Low Sodium Beef Broth
- Cooking Sherry
- Lipton Beefy Onion Soup Mix
- 1 egg yolk, beaten
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Comment préparer Phena's Beef Delight A1
- Preheat oven to 425°F (220°C).
- Rub beef with 2 tablespoons softened butter and 2 tablespoons mayonnaise.
- Place beef in a medium-sized baking dish and bake for 15 minutes.
- Flip the beef, add 1/2 packet of onion soup mix, and bake for another 15 minutes.
- Meanwhile, melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), and 8 ounces mushrooms (sliced).
- Cook until onions are translucent, about 5 minutes, stirring occasionally.
- Remove from heat and set aside.
- Remove beef from oven; reserve pan juices.
- Let beef cool slightly on a plate.
- In a medium bowl, combine 2 tablespoons softened butter, 4 ounces pate, 1 teaspoon garlic powder, 1 tablespoon Dijon mustard, 2 tablespoons A1 sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Mix until smooth and spreadable.
- Set oven temperature to 450°F (230°C).
- Unfold 1 sheet of puff pastry (14.1 oz). Place cooled beef on the pastry. Spread the pate mixture evenly over the beef.
- Top with a second sheet of puff pastry (14.1 oz). Pinch the edges to seal completely.
- Cut a few slits on top of the pastry to allow steam to escape.
- Brush the pastry with 1 egg yolk (beaten).
- Bake for 20 minutes at 450°F (230°C), then reduce temperature to 425°F (220°C).
- Continue baking for 45 minutes, or until the pastry is golden brown and the beef is cooked through.
- While the beef is baking, prepare the sauce: In a small saucepan, combine the reserved beef juices, 1 cup beef broth, 2 tablespoons sherry, the remaining onion soup mix, and 1 tablespoon A1 sauce.
- Bring to a rapid boil, stirring constantly until the mixture reduces and thickens.
- Remove from heat and strain into a bowl.
- Slice the beef wellington and serve, drizzling the reduced sauce over each slice.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
4g
Fat
59g
Carbs
8g
