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RATING: PREPARATION TIME: 1 To 2 Hrs COOKING TIME: 45 Min START TO FINISH: 3 Hrs STOVETOP & OVEN: 400
BEEF DIFFICULTY: EASY MAKES 6 SERVINGS RECIPE PAGES: 3
BEEF TENDERLOIN - PASTRY WRAPPED (WELLINGTON)
For an elegant main course, wrap tender Filet Mignon in buttery Puff Pastry. This is my quick-and-dirty version of Beef Wellington using refrigerated instead of fresh-made pastry dough. Sealing in a Pastry Dough, makes for an extremely flavorful and tender Steak. Any flavors included within the Pastry are forced into the Meat by steam. You want to purchase the thick end cut (Chateaubriand) of a Beef Tenderloin.

CHATEAUBRIAND TENDERLOIN

In   no   event   shall   RonK’s   Kitchen,   its   affiliates   and   its   third   party   providers   be   liable   to   you   or   any   third   parties   for   any illness   or   damages   of   any   kind,   direct   or   indirect,   arising   out   of,   or   in   any   way   connected   with,   your   use   of   the   information or   recipes   provided   on,   or   accessed   through,   this   website.   Service   provider,   its   affiliates   and   its   third   party   providers disclaim   any   liability,   loss   or   obligation   in   connection   with   the   content   provided   on   this   website.   This   website,   and   the recipes   and   information   on   this   website,   are   provided   strictly   "as   is"   and   without   warranty   of   any   kind,   and   should   not   be construed   in   any   way   as   medical   advice   or   instruction.   Consult   the   appropriate   health   professionals   before   using   any   of the   recipes   or   information   on   this   website.   Your   use   of   quality   ingredients   and   safe   cooking   practices   are   your responsibility.

TENDERLOIN CUTS

LABEL
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RATING: PREPARATION TIME: 1 To 2 Hrs COOKING TIME: 45 Min START TO FINISH: 3 Hrs STOVETOP & OVEN: 400
BEEF DIFFICULTY: EASY MAKES 6 SERVINGS RECIPE PAGES: 3
BEEF TENDERLOIN - PASTRY WRAPPED (WELLINGTON)
For an elegant main course, wrap tender Filet Mignon in buttery Puff Pastry. This is my quick-and-dirty version of Beef Wellington using refrigerated instead of fresh-made pastry dough. Sealing in a Pastry Dough, makes for an extremely flavorful and tender Steak. Any flavors included within the Pastry are forced into the Meat by steam. You want to purchase the thick end cut (Chateaubriand) of a Beef Tenderloin.

CHATEAUBRIAND TENDERLOIN

In   no   event   shall   RonK’s   Kitchen,   its   affiliates   and   its   third   party   providers   be   liable   to   you   or   any   third   parties   for   any   illness   or damages   of   any   kind,   direct   or   indirect,   arising   out   of,   or   in   any   way   connected   with,   your   use   of   the   information   or   recipes provided   on,   or   accessed   through,   this   website.   Service   provider,   its   affiliates   and   its   third   party   providers   disclaim   any liability,   loss   or   obligation   in   connection   with   the   content   provided   on   this   website.   This   website,   and   the   recipes   and information   on   this   website,   are   provided   strictly   "as   is"   and   without   warranty   of   any   kind,   and   should   not   be   construed   in   any way   as   medical   advice   or   instruction.   Consult   the   appropriate   health   professionals   before   using   any   of   the   recipes   or information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.

TENDERLOIN CUTS