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
1/2 cup sherry
2 sprigs rosemary
2 cups raw baby spinach
2 pieces filet mignon
2 packages of puff pastries
Blue cheese, to taste
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.