There are a handful of dishes that I remember my mother cooking all the time when I was growing up, and they bring back memories in a flash!
At the end of the week, she would usually make tuna noodle casserole, while on a busy weeknight, it might be speedy baked mac and cheese, the tried-and-true recipe that would inspire these tasty muffin cups years later!
But for a more meat-and-potatoes kind of meal, Sunday dinner sit-down was the occasion to look out for. From pork loin to steak fries, it was always a night for eating a tasty, protein-filled recipe.
Now that I’m carrying on my own Sunday dinner tradition, I’m always on the lookout for delicious meals to add to that illustrious canon, and I think I’ve finally found what I’ve been looking for.
Beef Wellington, served medium-rare with veggies in a pastry crust, is truly a Sunday dinner for the ages! Check out our top-notch recipe below, and print if you’re ready to try this yourself!
- 6 Tbsps. butter
- 2 large Portobello mushrooms, chopped
- 3 medium onions, sliced
- 2 cloves of garlic, minced
- Salt and pepper, to taste
- 2 sprigs rosemary
- 2 cups raw baby spinach
- 2 pieces filet mignon
- 2 packages of puff pastries
- Blue cheese, to taste
- Egg wash
- Sautee mushrooms and butter in a pan.
- Add onions, garlic, salt and pepper, and sherry. Top with rosemary.
- Simmer mixture 10 minutes, then add spinach. Cook until wilted.
- Fry both pieces of filet mignon until exterior is browned.
- Wrap each piece of steak with vegetables and blue cheese in puff pastry.
- Fold the puff pastry securely, paint the egg wash, then add small cutouts of pastry if desired.
- Bake 25 minutes at 425 °F.
- Serve hot and enjoy!
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