Beef Wellington

Happy New Year (a bit belated)! I realized that it’s been over a month since I added some new, delicious recipes on here, so I’ll start off 2012 with this exquisite taste bud pleaser that I made for Christmas dinner in Florida. My only regret is I didn’t stick a big slice in my bag to take home with me when I left the following day to return back to California. Guess I’ll have to make it again in the near future ­čśë

Fresh out of the oven

The traditional Beef Wellington is made with liver pat├ę, which I opted to substitute a mixture of chopped onions, mushrooms, and a herb cheese pesto instead. Truly mouth-watering!


  • 1 beef tenderloin (2 – 2 1/2 lbs.)
  • Ground black pepper (optional)
  • 1 egg
  • 1 tbsp. butter
  • 1 tbsp. water
  • 2 cups finely chopped mushrooms
  • 1 medium onion, finely chopped (about 1/2 cup)
  • 1/2 cup tightly packed fresh basil leaves
  • 1/2 cup tightly packed fresh parsley leaves
  • 1/4 cup Parmesan cheese
  • 3 tbsp. olive oil
  • All-purpose flour
  • 1 sheet Pepperidge Farm┬« Puff Pastry Sheets, thawed


  1. Heat the oven to 425┬░F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130┬░F. Cover the pan and refrigerate for 1 hour.
  2. Reheat the oven to 425┬░F. Beat the egg and water in a small bowl with a fork.
  3. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
  4. Combine the 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. Process until smooth.
  5. Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture and pesto onto the pastry sheet to within 1-inch of the edge. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
  6. Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140┬░F.
Recipe adapted from Pepperidge Farms®

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Filet Mignon with Pomegranate-Pinot Reduction

I admit it… I thoroughly enjoy a quality filet every now and again, and when paired with a fine red wine, it’s one of my favorite meals. I came across this recipe from Cooking Light, and after reading the rave reviews, I just had to try it. I’m not a huge fan of plain pomegranate juice, but knew when mixed with the other ingredients, it would yield an amazing sauce. And I was right! You can serve this dish with a small side salad or greens, and roasted potatoes, a sweet potato (or yam), my delicious cheese grits, or your favorite side. Don’t be weary of cooking the beef in a skillet… it came out excellent, but feel free to grill or broil your filet.


  • 4┬á(4-oz.) beef tenderloin steaks, trimmed
  • 3/8 tsp salt
  • 1/2 tsp freshly ground black pepper, divided
  • Cooking spray
  • 1 tbsp minced shallots
  • 1/3 cup┬ápinot noir or burgundy wine
  • 1/3 cup┬ápomegranate juice
  • 1/3 cup┬áfat-free, lower-sodium beef broth
  • 1┬áthyme sprig
  • 1 1/2 tbsp chilled butter, cut into small pieces (you can omit the butter if you desire)


  1. Heat a large heavy skillet over medium-high heat.
  2. Sprinkle steaks evenly with salt and 1/4 teaspoon pepper.
  3. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
  4. Remove steaks from pan; keep warm. (I wrap them up in aluminum foil)
  5. Add shallots to pan; saut├ę 30 seconds.
  6. Add remaining 1/4 tsp pepper, wine, juice, broth, and thyme sprig; bring to a boil.
  7. Cook 7 minutes or until reduced to about 3 tablespoons.
  8. Remove from heat; discard thyme sprig.
  9. Add butter to sauce, stirring until butter melts.
  10. Serve sauce with steaks.

Source: Cooking Light

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BBQ Beef Brisket

The Lawrence Family Beef Brisket Ôäó This wonderfully delicious recipe has been in our family for ages and if you do┬ámeat, then I highly suggest you try this out. If you would like to make this in a crock pot, you can simply throw all of the ingredients into the slow cooker and cook on low for about 9 hours. Ingredients

  • 5 lb 1st cut beef brisket
  • 16 oz can cranberry sauce with berries
  • 8 oz tomato sauce (I use Hunt’s)
  • 1/4 cup water
  • 1 pkg Lipton’s onion soup mix
  • 3 tbsp sugar (optional)


  1. Preheat oven to 325.
  2. In a large pyrex dish, combine the cranberry sauce, tomato sauce, water, soup mix and sugar (if using) and stir well.
  3. Add the brisket, flat side down, and cover with heavy-duty aluminum foil.
  4. Cook for 4 hours & baste twice while cooking.

Note: one of my family members likes to sear the brisket for 5 minutes on each side prior to cooking.