Beef wellington

Yield: 12 servings

Measure 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
Parsley sprigs

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

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