Beef Wellington

Produce: Fennel and Parsley Ingredients:

-1 tbls olive oil

-1 Fennel bulb chopped
-1/2 onion chopped
-2 cloves garlic minced

-1 lb Lean Ground Beef (The leaner the better)

-1 egg

-2 tbls plain bread crumbs

-1 tsp fennel seed and some chopped fennel leaf if desired
-1 tbls red pepper
-2 tbls chopped parsley
-1 8oz package crescent roll dough

Method:

Saute onion and fennel bulb over medium until onion is transparent. add the garlic for one minute, until fragrant. Set aside.

Mix all ingredients (except dough) together with your hands. Then split the beef mixture in half. unroll dough (puff pastry or crescent dough work just the same) and cut in half.
Fold the dough corners together (like a dumpling and gently pinch the dough together. You want to seal the beef inside. Then lay on grease cookie sheet fold side down. Bake at 350 degrees for about 30 mins. Do not over cook! It should register 160 with a meat thermometer.
Serves 4. Add a side dish for a complete meal.

Result: Tasty hybrid meal.

This is not a dish that can use any fluff pack of beef. Because you're wrapping the meat, you can't let the fat drip out. Think of it as the opposite of a George Foreman grill. Furthermore, the flavors get locked inside, to create a hybrid of meatloaf and beef wellington. You can serve with a tomato sauce even for the All-American touch. The flavors are also a mixture of traditional English fare and Italian accents. With a hint of oregano and basil, this could be considered an Italian meatball. It's a European mut of a meal!