Restaurant quality dinner - easy to make at home... Rachel Ray recipe sure to please

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It seems that restaurant quality meals made at home are often intimidating. Yet, with the help of Rachel Ray, you can make a meal that will impress everybody in the family.

Upon flipping through channels, I came across "30 minute meals with Rachel Ray" on The Food Network. It immediately caught my attention. Not just because there was nothing better to watch on TV, but because the recipe seemed to be easy enough for even the amataur cook to try at home. Even better, it was a quick meal that required very little prep and very little time from start to finish.

While I am typically not a big steak eater, nor do I particularly like Blue Cheese, I thought this recipe was worth the try, and immediately put in for the following week's menu plan.

Blue Cheese and Cress Beef Wellingtons

Ingredients:

4 pieces of beef tenderloin (1 1/2 inches thick)

salt and pepper

extra virgin olive oil

1 large sheet of frozen puff pastry dough

1 bundle watercress

8 oz. Blue Cheese (a drier blue that will crumble easier)

1 egg beaten with a splash of water

Directions:

Preheat the oven to 425 degrees F. Preheat a cast iron skillet over medium-high heat.

Take the meat and pat dry. Drizzle olive oil on the meat and season with salt and pepper, to taste. Put the beef into the skillet and brown over medium heat, until it becomes a deep reddish brown, about 3 to 5 minutes. Turn the beef and brown on the other side for about 2 minutes more. Remove meat to plate and reserve.

Sprinkle flour on work surface and roll out dough a little, then cut into 4 pieces. Pile a little of water cress on each piece of dough, top with crumbles of blue cheese and some meat. Wrap the dough around the filling and the meat, sealing it with egg wash. Cut a small vent in the top of each parcel. Cover a baking sheet with parchment, arrange parcels on baking sheet and brush them with egg wash using a pastry brush.

Bake until deep golden, about 12-14 minutes. Remove baking sheet from oven and let the parcels rest.

To complete the meal, serve with baby red potatoes and some steamed broccoli.

Tips: Prior to making the meal, make sure that the meat has come to room temperature. This will allow the meat to cook better in the pan. Also, be sure the puff pastry dough has been completely defrosted. This will allow you to roll the dough out with ease. In addition, if you have everything prepped, when it comes to making the parcels, the assembly line will go really fast.

My thoughts!

 This recipe was not only incredibly easy, but it was mouth-watering delicious! Everybody in the entire family enjoyed it, and I am sure I will be making it again in the future.

So, if you are looking for something different to prepare for supper, or maybe you are just trying to impress, this is a great recipe to try. The concept is simply. The taste is great. It will easily become one of your favorite meals to prepare.

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Comments 13 comments

What Is Q profile image

What Is Q 5 years ago from Tennessee

You make me wish I could cook. I can't even make spagetti without messing up. But this sounds delicious and I just might try it. And if it turns out a disaster, then I guess I'll settle for fast food like usual. But thanks for sharing the recipe. My dog likes Rachel Ray's dog chow. I've never tried it, but it's probably more nutritious than cheeseburgers.


barbergirl28 profile image

barbergirl28 5 years ago from Hemet, Ca Author

Let me know how this works for you. I am telling you... it was super easy. As for the Rachel Ray's dog chow... I am thinking you should probably continue avoiding it. It may be more nutritious, but I think the fast food will taste better. LOL


RealHousewife profile image

RealHousewife 5 years ago from St. Louis, MO

Somehow - your articles always end up funny! I love that! The girls are at ball practice this morning - so I'm just out poking around. I have to say - my dogs like Rachel Ray's dog food also! That is a great show for anyone who needs a quick easy meal - I also like her magazines.


barbergirl28 profile image

barbergirl28 5 years ago from Hemet, Ca Author

This is a must try... I don't even like blue cheese but this recipe was mouth watering. You should try it on your family... mmmm! I did see this on TV and she makes it so easy... I love Rachel Ray!


RealHousewife profile image

RealHousewife 5 years ago from St. Louis, MO

Haha! I do too! I always even think about her while I'm cooking - I bet you won't believe this BBG - but I even pretend like I am her when I cook sometimes! I'll shout out "and a couple turns of EVOO" or a "yummo" :-)


barbergirl28 profile image

barbergirl28 5 years ago from Hemet, Ca Author

Ha Ha - I can picture it already.... yummo. Thats it a full course meal in 5, 10 15... that means 30 minutes is all it takes! Ha ha


RealHousewife profile image

RealHousewife 5 years ago from St. Louis, MO

I also love Top Chef, Survivor, & of corse fake housewives:-) Dave watches Top Chef & Survivor with me but he rolls his eyes and leaves the room when the wives are on TV! Haha!


Cookie Shelhorse 5 years ago

Wonderful, wonderful wonderful and so easy. This is at the top of my list for special guests. Thanks Rachael!


barbergirl28 profile image

barbergirl28 5 years ago from Hemet, Ca Author

@Cookie - This is actually on my list of meals to make this week.... I am so excited for it! Hope you enjoy it!


Peggy W profile image

Peggy W 4 years ago from Houston, Texas

Years ago a friend sent me a recipe over the Internet and it had EVOO in it and I had to inquire as to what it meant. Her reply..."You don't watch Rachel Ray? It is extra virgin olive oil, of course!" Haha! Have watched her shows since and I'll agree...she makes every meal sound easy to prepare. How does this meat turn out by cooking it that long? Medium to well done? That would be my guess just judging from the cooking times involved.


barbergirl28 profile image

barbergirl28 4 years ago from Hemet, Ca Author

@Peggy W - This is one of my favorites. Actually - the meat seems to be closer to the rare side. However, I like to look at it in terms of like a prime rib. Technically it is done all the way through - because of the time it is cooked, but it is nice and pink in the middle. It really does depend on your preference. I am going to have to make this again because it has been way to long since I have made it... and now I am drooling!


Victoria Lynn profile image

Victoria Lynn 3 years ago from Arkansas, USA

This sounds amazing! But I think I'm an idiot sometimes when it comes to fancy stuff. Like egg wash? What is that? Heck, I don't even know what parchment is. I cook a lot, just not Beef Wellington, I guess. Heehee. I guess the egg wash is with the splash of water? I AM going to figure this out and make it. My boyfriend loves blue cheese! And, like Kelly's, my dog eats RR's dog food! :-) Loved it. Must pin!


barbergirl28 profile image

barbergirl28 3 years ago from Hemet, Ca Author

@Victoria Lynn - Egg wash is super easy. Take one egg and crack it into a small bowl or a coffee mug. Put a bit of water in it and scramble it just like you were making scrambled eggs. Then use a brush (like one that you would use to put BBQ sauce on your chicken or something) and just brush the egg wash on the pastry. It helps it to seal the dough and it is also beneficial for giving it a nice brown coloring while cooking! :)

Hope you guys enjoy it!

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