Air-Fryer Ground Beef Wellington
Air-Fryer Ground Beef Wellington
- 1 tablespoon butter
- 1/2 cup chopped fresh mushrooms
- 2 teaspoons all-purpose flour
- 1/4 teaspoon pepper, divided
- 1/2 cup half-and-half cream
- 1 large egg yolk
- 2 tablespoons finely chopped onion
- 1/4 teaspoon salt
- 1/2 pound ground beef
- 1 tube (4 ounces) refrigerated crescent rolls
- 1 large egg, lightly beaten, optional
- 1 teaspoon dried parsley flakes
- Preheat the air fryer to 300°. In a saucepan, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-6 minutes. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
- In a bowl, combine egg yolk, onion, 2 tablespoons mushroom sauce, salt, and remaining 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 2 loaves. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. Place meatloaf on each rectangle. Bring edges together and pinch to seal. If desired, brush with beaten egg.
- Place Wellingtons in a single layer on a greased tray in an air-fryer basket. Cook until golden brown and a thermometer inserted into meatloaf reads 160°, 18-22 minutes.
- Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.
Baked Lobster Tails
- 8 oz lobster tail, 2 tails
- 3 tablespoons butter, melted
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon lemon juice
- 2 wedges lemon, to serve
- broccoli, cooked, to serve
- Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
- Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
- Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
- If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part of the tail. This will help break the rigid structure of the shell and allow it to be more flexible.
- While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
- Preheat the oven to 450°F (230°C).
- In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
- Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
- Serve with a side of broccoli and a lemon wedge.
Classic Moscow Mule
- 2 ounces (1/4 cup) vodka
- 1/2 ounce (1 tablespoon) fresh lime juice
- 4 ounces (1/2 cup) ginger beer
- For the garnish: lime wheel or wedge, fresh mint (if desired)
- In a copper mug or glass, pour in the vodka, lime juice, and ginger beer.
- Add ice and garnish with a lime slice. Serve immediately.
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