3# beef loin (shoulder)
5t rosemary
4T paprika
2T Caraway seed

4T butter (salted)







Chop up the tender beef, and cube 'em off. Throw in or toss in all spices. Slow cook it in the butter for 2 hours on the slow setting...



Chop up a whole squash. Sprinkle over olive oil. Plate up with the beef wellington.
If you feel like it have a roll.

What youve described isn't beef wellington... ?

yeah, what Brandi said

Beef Wellington is a beef tenderloin covered with pate and wrapped in a pastry crust

And traditionally, you wouldn't use either paprika or caraway

Oh sweetie NO NO !! That is not Beef Wellington.

Here is a basic easy recipe... Bless your heart

Ingredients:

2 1/2 lbs beef tenderloin 2 tablespoons butter softened
2 tablespoons butter Salt/pepper to taste
2 tablespoons butter 1 pkg frozen puff pastry
1 onion chopped 1 egg beaten
2 tablespoons red wine 1/2 cup sliced fresh mushrooms
2 ounces liver pate 1 can of beef broth

Preheat oven 425 place beef in small baking dish smeared with softened
butter bake 10 min. Remove from pan reserve juices. Cool completely.
Melt 2Tbs butter in skillet cook onions mushrooms apx 5 min. Cool completely. Mix pate with 2 tbl softened butter season with S&P to taste spread over beef top with mushrooms and onions. Roll out pastry dough place beef in center of dough fold make sure seams are tight. Place in baking dish cut slits in dough brush with egg mixture. bake 450 for 10 minutes. reduce oven to 425 bake additional 10-12 minutes
just until golden brown. you want the center to be slightly pink.
Set aside. Pour reserve juice with beef stock and wine heat in small
sauce pan boiling until reduced. strain serve with beef.

simple easy to make enjoy!!