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      RECIPE TITLE "Beef Wellington Recipe"
    Source: Crisco®,
    Courtesy of: Cooking.com

    yields Serves 4 to 6time--- difficultyeasy

      RECIPE INGREDIENTS

    2-1/2 to 3 pounds beef tenderloin, rolled for roasting
    2 tablespoons Crisco Canola Oil, divided
    Salt and pepper to taste
    1 shallot, finely minced
    1/2 pound mushrooms, finely chopped
    1 5.2 ounce package garlic herb cheese
    1 sheet frozen puff pastry, thawed
    1 egg yolk, fork beaten with 1 teaspoon water

    NapaStyle 3-qt. Stew Pot, Terracotta
    NapaStyle 3-qt. Stew Pot, Terracotta NapaStyle is the brainchild of Napa Valley-based chef and popular Food Network star, Michael Chiarello. In his specially designed cookware, Michael brings the Napa lifestyle to you and your kitchen by offering quality and durable pieces. This enameled cast iron stew pot brings to mind an old-fashioned cauldron that once hung from hearths: rustic and durable, you can use this to slowly simmer stews in the oven or on the stovetop. The stew stays warm so guests can go back for seconds. This stew pot also makes a terrific serving dish and goes straight from oven to tabletop if you wish! Featured is a 3-qt. stew pot in Terracotta with Mustard interior color and black wire loop handles. Handwash with mild dish soap.

      RECIPE METHOD

    Preheat oven to 475 degrees F.

    Rub beef with Crisco Canola Oil; season generously with salt and pepper. Place in a shallow roasting pan; roast for 5 minutes. Reduce heat to 425 degrees F and continue roasting for 20 minutes more. Remove roast from oven and cool completely.

    In a medium skillet, heat remaining
    1 tablespoon Crisco Canola Oil over medium high heat. Add shallots and onion; sauté until mushrooms are soft. Remove from heat. Stir in garlic herb cheese. Chill until ready to use.

    On a lightly floured surface, roll out puff pastry into a rectangle large enough to enclose roast. Reserve extra pastry for decorations. Spread pastry with chilled mushroom mixture to within
    3 inches of the edge; place roast on top. Wrap pastry tightly around roast; press seams to seal.

    Place, seam side down, on a cookie sheet. Cut a few small slits on top to allow steam to escape. Brush entire surface of pastry with egg mixture. Cut out decorative shapes from reserved pastry and place on top; brush with mixture egg mixture.

    Bake at 425 degrees F for 30 to 35 minutes. Use a meat thermometer to check the internal temperature. It should read 135-145 degrees F for rare to medium rare and pastry should be golden brown. Let stand for 10 minutes before slicing. Garnish serving platter with crab apples and green leaves, if desired.

    Recipe reprinted by permission of Crisco®. All rights reserved.


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