Beef Wellington with

Rice Pilaf

Beef tenderloin filets coated with mushroom duxelle (made with

shallots, butter, red wine, thyme & whipping cream).  Wrapped in

puff pastry.  We recommend baking this dish to brown the pastry.

Sauce is made with red wine, beef base, butter & herbs.  The rice

pilaf is a white and brown rice blend, sprinkled with pine nuts.

$31, 56, 79

Heating Instructions
 

Preheat oven to 400ºF (375ºF convection). 

Remove plastic lid. 

Transfer steaks to cookie sheet.

Bake 25-30 minutes or until puff pastry

has risen and turned golden brown. 

Heat sauce in microwave 1-2 minutes or until hot. 

(Do not microwave steaks.) 

Ingredients:  Beef tenderloin, puff pastry, mushrooms, shallots, butter, whipping cream, white wine, thyme, salt and pepper.