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 \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

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