Bacon Ranch Cream Cheese Wellington Recipes

Steps:

• Arrange the bacon in a single layer in a large nonstick skillet and cook over medium heat, flipping occasionally, until well browned and crisp, 6 to 8 minutes. Drain on a paper-towel-lined plate. Pour the rendered bacon fat into a small heatproof bowl and wipe out the skillet; reserve both. Once the bacon has cooled slightly, roughly chop into small pieces.
• Lay 1 tortilla on a clean work surface. Top with 3 slices of the cheese, tearing some of the slices to fit in an even layer. Next, top with 3 slices of the turkey, making sure to cover the cheese completely. Spread 1 tablespoon of the ranch dressing over the turkey, then sprinkle with half of the chopped bacon. Tightly roll up the tortilla, tucking the filling in as you go. Wrap tightly in a 12-by-12-inch piece of foil, pinching the ends to seal. Repeat with the remaining tortilla, cheese, turkey, ranch and bacon.
• Combine the hot sauce and butter in a small saucepan and cook over medium heat, stirring occasionally, until the butter has melted and the sauce is smooth, about 4 minutes. Keep warm.
• Return the reserved skillet to the stove over medium heat. Place the foil-wrapped rolls in the skillet and cook, turning occasionally, until heated through, about 4 minutes per side. (Wrapping and cooking the rolls in foil first will help keep their shape for easy slicing.) Remove the rolls and discard the foil. Add 1 tablespoon of the reserved bacon fat to the skillet. Return the rolls to the skillet, seam-side down, and cook until the tortilla is well browned on all sides, 1 to 2 minutes per side.
• Slice each roll crosswise into about 10 pinwheels. Serve with the Buffalo sauce and more ranch dressing, for dipping.

Steps:

• Preheat the oven to 350 degrees F.
• Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
• Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

Steps:

• Pat the beef fillet with kitchen paper to remove any blood, then season. Heat the butter and oil in a large frying pan until very hot, then sear and turn the fillet with tongs for 8-10 mins until it's well browned on all sides - hold it up to sear both ends, too. Set the beef aside on a tray to catch any juices. Take the pan off the heat, but don't clean it.
• Tip the spinach into a colander and pour over a kettle of boiling water to wilt it, then pour over cold water to cool it down. Squeeze the spinach as hard as you can to extract as much liquid as possible, then set aside. Lay a large sheet of cling film on your work surface. Overlap the pancetta or bacon on it in a row, then cover with another sheet of cling film. Use a rolling pin to roll it out to a thin layer. Remove the top sheet of cling film and scatter the spinach over the pancetta. Replace the cling film and roll again. Carefully peel away the top layer of cling film again, and sit the beef on top. Using the edge of the cling film, lift and roll the pancetta and spinach to encase the beef and roll everything into a tight sausage. For best results, place in the freezer for 30 mins to firm up - do not leave for longer or cooking times will be affected.
• On a lightly floured surface, roll the pastry to a rectangle a little larger than your Good Food magazine. Trim the edges to neaten, then lightly brush the pastry with egg yolk. Carefully unwrap the beef parcel and lay in the middle of the pastry. Fold the shorter edges over the beef, then roll the whole thing around the fillet to encase. For a really neat finish, get another clean sheet of cling film and roll the wellington into a tight sausage again. Chill for at least 30 mins, or up to one day.
• Heat the oven to 220C/200C fan/gas 7 and put a lightly oiled baking tray in it. Unwrap the wellington, brush with egg yolk, then use the back of a knife to score a neat criss-cross or checkerboard pattern all over it. Sprinkle with flaky sea salt and transfer, sealed-side down, to the hot baking tray. Roast for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and continue to cook for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium, and about 45 mins for well done, making sure the pastry doesn't burn (cover it with foil if it starts to darken). Remove from the oven and immediately brush with more egg yolk. Leave to rest for 10 mins.
• To make the gravy, heat the butter in the beef pan. Fry the shallot, thyme and bay leaf, scraping the crispy bits off the pan with a wooden spoon. Scatter over the flour and brown, then add the red wine and boil to a purple paste. Add the beef stock cube and any juice from the resting beef, and simmer for 5 mins. Pass through a sieve into a pan and season to taste. Use a sharp knife to carve the wellington into six thick slices and serve with the gravy on the side.