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Delicious dinners that can be made in a jiffy

Sick of your family making fun of you for calling leftovers from the Chinese restaurant "dinner"? With today's packed schedules, finding time to cook is more challenging than ever, but delicious dinners don't have to take hours. Rachael Ray, the host of the Food Network's "30 Minute Meals," was invited on "Today" to share recipes for beef Wellington and tiramisu that you can make — and eat — i
/ Source: TODAY

Sick of your family making fun of you for calling leftovers from the Chinese restaurant "dinner"? With today's packed schedules, finding time to cook is more challenging than ever, but delicious dinners don't have to take hours. Rachael Ray, the host of the Food Network's "30 Minute Meals," was invited on "Today" to share recipes for beef Wellington and tiramisu that you can make — and eat — in less than an hour.

Individual Beef Wellingtons With Broiled Plum Tomatoes and Steamed Broccoli SpearsRachael Ray

Makes 4 servings

Preheat oven to 425ºF. Heat a small skillet over medium heat. Add oil and butter, shallots, and chopped mushrooms, and thyme. Season with salt and pepper and sauté 5 minutes. Add sherry and let the liquid evaporate. Remove mushrooms from heat.

In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with salt and pepper.

Cut paté into 4 pieces, 2 ounces each. Spread the puff pastry sheet out onto a cookie sheet covered with parchment paper. Quarter the dough with a sharp knife. On each rectangle of dough, place 1/4 of the cooked mushrooms. Top mushrooms with 2 ounces paté and 1 tournedo of beef. Wrap dough up and over the meat, trim excess dough, and seal the dough with egg wash, using a pastry brush. Leftover dough bits may be used to decorate the tops of your Wellingtons. Turn the wrapped Wellingtons over and cover with egg wash. Bake 10 minutes or until golden. Let stand 5 minutes before serving.

Preheat broiler to high. Split plum tomatoes in half lengthwise. Drizzle with olive oil and salt and pepper. Broil 5 minutes, then transfer to a serving dish. Steam broccoli spears in 1 inch simmering salted water, covered, for 5 to 6 minutes or until just tender. Transfer to a serving plate and serve alongside Wellingtons and plum tomatoes.

9123521604810545546048660492extra-virgin olive oil1tablespoon1 tablespoon extra-virgin olive oil (once around the pan), plus some for drizzlingbutter1tablespoon1 tablespoon buttershallot11 large shallot, choppedmushrooms and stems0.5pound1/2 pound button mushrooms and stems, cleaned and finely chopped or processedfresh thyme4sprig4 sprigs fresh thyme, finely chopped (about 1 tablespoon) or 1 teaspoon dried thymeSalt and freshly ground black pepper, to tastedry sherry2tablespoon2 tablespoons dry sherry (2 splashes)tournedos44 tournedos, fillet mignon steaks (1-inch thick)mousse paté8ounce8 ounces mousse paté (available in specialty cheese and appetizer cases)puff pastry11 sheet frozen prepared puff pastry, 11 x 17 inches, defrostedegg11 egg, beaten with a splash of watertomatoes44 plum tomatoesbroccoli11 large head broccoli, trimmed and sliced into spears