Beef wellington
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef tenderloin |
| 2 | cups | Flour |
| ½ | teaspoon | Salt |
| ⅔ | cup | Shortening |
| ⅓ | cup | ;Water, cold, to 1/2 cup |
| 5½ | ounce | Liver pat‚, canned |
| 1 | Egg; beaten | |
| 1½ | cup | ;Water |
| Posted by: Sonya Whitaker 12/91 | ||
| 2 | teaspoons | Instant beef bouillon |
| ½ | cup | ;Water, cold |
| ¼ | cup | Flour |
| ⅓ | cup | Burgundy |
| ½ | teaspoon | Basil, dried; crushed |
| Salt | ||
| Pepper | ||
| Parsley sprigs | ||
Directions
Place beef on rack in shallow roasting pan. Insert meat thermometer.
Roast at 425 degrees until thermometer registers 130 degrees, about 45 minutes. Remove from pan; cool. Reserve drippings.
Stir 2 cups flour with ½ tsp salt; cut in shortening till size of small peas. Add ⅓-½ cup cold water, 1 Tbsp at a time, tossing with fork until all is moistened. Form into ball. On floured surface roll to a 14x12-inch rectangle; spread with pate' to within ½ inch of edges.
Center meat atop. Overlap along sides. Brush on egg; seal. Trim excess pastry from ends; fold up. Brush on egg; seal. Place, seam down, on greased baking sheet. Reroll trimmings; make cutouts. Place on meat; brush remaining egg over pastry. Bake at 425 degrees for 35 minutes (meat will be rare).
Heat and stir reserved drippings with 1-½ cups water and bouilon granules till granules dissolve. Mix ½ cup cold water with ¼ cup flour; stir into hot mixture with Burgundy and basil. Cook and stir until bubbly; season with salt and pepper. Garnish with parsley; pass gravy.
Submitted By SAM WARING On 10-09-94