BEEF WELLINTON IN THE DUTCH OVEN

LOOKING FOR A QUICK WAY TO MAKE BEEF WELLINTON IN YOUR DUTCH OVEN?

START WITH A PACKAGE OF FILET MINION IN THE PLASTIC PACKAGE FROM SUPER WALMART.

JUST GIVE THEM A QUICK SEAR ON THE GRILL. A COUPLE OF MINUTES ON EACH SIDE SHOULD SEAR IN THE JUICES.

NEXT WRAP THEM UP IN PUFF PASTERY DOUGH OUT OF THE FREEZER CASE.

WE BAKED THEM ON A FOIL COVERED TRIVET TO KEEP THEM FROM BURNING ON THE BOTTOM IN THE DUTCHOVEN. WE USE RELEASE NON-STICK FOIL, A GREAT PRODUCT TO USE IN DUTCH OVEN COOKING.

MARY BRUSHED THE OUTSIDE OF THE DOUGH WITH EGG WHITES SO THAT THE CRUSTS WOULD BROWN NICELY.

TODAY WE BAKED THE BEEF WELLINGTON IN THE NUMBER 10 SHALLOW DUTCH OVEN AT 350 DEGREES, 14 CHARCOALS ON THE TOP AND 8 COALS ON THE BOTTOM. OF COURSE WE USED THE VOLCANO STOVE TO MAKE CLEAN UP EASIER AND PREVENT ANYMORE CALIFORNIA WILD FIRES.

HERE'S THE FAST AND EASY BEEF WELLINTON.........

OF COURSE I SHOULD END THIS POST WITH A NICE CUT INTO THE BEFF WELLINTON STEAK, BUT WHO THINKS OF THE CAMERA WHEN IT'S TIME TO EAT SOMETHING THIS GOOD !!!

"SUNNY & 80"

ON EDIT: WE'VE HAVE A COUPLE MORE SUGGESTIONS FOR THIS RECIPE AFTER THE SECOND TRY. WE USED LESS PASTRY DOUGH, AND WE CUT THE BOTTOM OF THE DOUGH OFF THE STEAK. WE FOUND THAT THIS PREVENTS THE SOGGY BOTTOM ON THE BEEF WELLINGTON.