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 \N | Egg; beaten |
| 1½ cup | ;Water |
| \N \N | 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 |
| \N \N | Salt |
| \N \N | Pepper |
| \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