Beef Wellington



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Beef Wellington

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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 1/2 tsp salt; cut in shortening till size of small
peas. Add 1/3-1/2 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 1/2 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 1-1/2 cups water and bouilon granules
till granules dissolve. Mix 1/2 cup cold water with 1/4 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.

Ingredients:

4 lb Beef tenderloin
2 c Flour
1/2 ts Salt
2/3 c Shortening
1/3 c ;Water, cold, to 1/2 cup
5 1/2 oz Liver pat=82, canned
1 Egg; beaten
1 1/2 c ;Water
2 ts Instant beef bouillon
1/2 c ;Water, cold
1/4 c Flour
1/3 c Burgundy
1/2 ts Basil, dried; crushed
Salt
Pepper
Parsley sprigs

Serves:

12 Servings 		 
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