Beef Wellington w/Mushroom Sauce & Snow Peas

Here's what you need:

For the Mushroom Sauce:

• 1/2 cup fresh mushrooms, chopped
• 1 Tbsp. butter
• 2 tsp. all-purpose flour
• 1/4 tsp. pepper, divided
• 1/2 cup heavy cream (or half n' half)

In a small saucepan, melt your butter over medium/high heat and sauté the mushrooms for 2 - 3 minutes. Stir in flour and 1/8 tsp. pepper until blended. Slowly add in cream, stirring constantly. Reduce heat to medium and bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from the heat and set aside.

For the Wellingtons:

• 1 large egg yolk (reserve the white to brush on the Wellingtons before baking)
• 2 - 3 Tbsp. (total) sweet onion, red pepper, and green pepper, finely chopped
• 1/4 tsp. salt
• 1/2 lb. ground beef or ground meat of your choice
• 1/4 cup shredded parmesan cheese 
• 1 tube crescent sheet
• 1 tsp. dried parsley flakes

Preheat your oven to 350F. 

In a medium bowl, crumble your ground meat with a fork. In a small bowl, mix together 2 Tbsp. of the mushroom sauce with the egg yolk, chopped veggies, salt, and remaining pepper. Pour over the ground meat and mix well to combine. Set aside.

On a parchment lined baking sheet, roll out your crescent sheet. Cut in half to create two rectangles. Divide your meat mixture into two portions and form two small loaves, placing one on each crescent sheet. Fold your crescent over and seal the ends. Turn it seam side down on the baking sheet. Brush all over with the remaining beaten egg white. Bake in your preheated oven for 28 - 36 minutes or until the internal temp reaches 160F. 

Meanwhile, warm the remaining sauce over low heat and stir in the parsley. Serve with the wellingtons.

For the Snow Peas:

• 1 - 1 1/2 cups fresh snow peas
• 2 tsp. dried minced garlic
• 1/4 tsp. ground ginger
• 1 1/2 tsp. all-purpose seasoning (I use B. T. Leigh's "Somethin' for Everything")
• 1 Tbsp. avocado or olive oil (or butter)

In a small frying pan, heat your oil over medium heat. Add the seasonings and stir to combine and toast the garlic a bit. Add your snow peas and sauté for 3 - 4 minutes, stirring occasionally, until they are crisp tender. Serve with your Wellington. Enjoy!