MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: INDIVIDUAL BEEF WELLINGTONS WITH MUSHROOM SAUCE
  Categories: Beef, Sauces
       Yield: 8 Servings
 
    1.00 lb Mushrooms
    0.25 c  Butter or margarine
    1.00 md Onion, minced
    3.00 c  Fresh bread crumbs
    0.25 ts Thyme
    0.50 ts Pepper
    1.00 ts Salt
    1.00 lb Pkg puff pastry
    8.00    Beef rib eye steak, 1 inch
            -thick by 3x5 inches
    2.00    Eggs separated
    4.00 ts Water
 
   Remove stems from 8 mushrooms, set mushrooms aside.  Mince remaining
   mushrooms and extra stems.  In a large skillet over medium heat, melt
   butter, add mushrooms and onions and cook for 5 minutes or until all
   liquid is evaporated. Stir in bread crumbs, thyme, salt, pepper and
   cool. Prepare puff pastry as package directs.  Cut 8 rectangular
   pieces and reserve scraps.  Place 1/3 cup of mushroom mixture in the
   centre of each pastry rectangle, top with steaks and 1 whole mushroom
   each. In a small bowl, beat egg whites and 2 tsp of water with a
   fork. Brush pastry edges. Fold pastry over steak and mushroom;
   overlap edges and press to seal. Roll out scraps, cut into leaf or
   other designs. Brush backs with egg white and arrange on pastry
   rectangles. Place on cookie sheet. Refrigerate for 2-3 hours. Let
   meat sit at room temperature, about 30 minutes before baking. Preheat
   oven to 400F.  In a cup, beat egg yolk with 2 tsp water, brush over
   pastry. Bake 23 minutes for rare, 25 minutes for medium.
    This can be served with asparagus tips, baby carrots, and broiled
   tomato halves.
 
   ~Begin Recipe Export- QuikBook version 0.96 Beta A
 
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