Recipe Exchange

Nothing beats the tastes and smells of home cooking! Do you need to bring a dish to an upcoming event? Perhaps you can find that special recipe you have been looking for in this section. Is there a recipe you have that everyone enjoys? Share it with your neighbors!

The recipe exchange page offers a convenient way to trade your favorite recipes and discover new ones to try. If you would like to share your recipes with others in the neighborhood, please post them here.
Beef Wellington (Print this)
2 nice Filet’s (we got ours at Bristol Farms) like their meat!!
4 tablespoons butter, softened
1/2 cup Roasted garlic from whole Foods – you find it in the olive area!!
2 packages sliced mushrooms – produce section (fresh)
½ red onion, chopped
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 small package French Demi glace” which you can find at Bristol Farms for like $5.50
1 cup red wine – like a good Zin
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1. Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread both filets with 4 tablespoons softened butter. Bake for 10 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
2. Melt 2 tablespoons butter in a skillet over medium heat. Saute onion, ¼ cup of the garlic and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
3. Season with salt and pepper. Top beef with one half of the onion, garlic and mushroom mixture.
4. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
5. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
6. Place all reserved juices in a small saucepan over high heat. Stir in French demi glace and red wine; boil for 10 to 15 minutes, add the remaining mushroom, garlic and onion mixture until slightly reduced. Serve with beef.
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