Short Rib Beef Wellington with Root Vegetable Hash, Fingerling Potatoes and Bordelaise
Cooking Directions
Wellington is precooked all the way through.
Let thaw overnight in fridge.
Once thawed, brush with egg wash (one beaten egg with tablespoon water)
Bake at 325 degrees F (165 degrees C) until crust is golden brown and internal temperature is 165 degrees F (75 degrees C).
Bordelaise can be thawed in hot running water, in fridge overnight, brought to a boil in pot, or microwaved until temperature is 165 degrees F (75 degrees C).
