Yield: 12 servings
|4 pounds||Beef tenderloin|
|⅓ cup||;Water, cold, to 1/2 cup|
|5½ ounce||Liver pat, canned|
|1 \N||Egg; beaten|
|\N \N||Posted by: Sonya Whitaker 12/91|
|2 teaspoons||Instant beef bouillon|
|½ cup||;Water, cold|
|½ teaspoon||Basil, dried; crushed|
|\N \N||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