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Beef Wellington Recipe | |
Beef | |
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Ingredients:
One 2 lb beef tenderloin roast2 c. plain flour 1/2 tsp salt 2/3 c. shortening 1/3 to 1/2 c. cold water One 4 3/4 oz can liver pate 1 beaten egg 1 1/2 c. water 2 tsp. instant beef bouillon 1/2 c. cold water 1/4 c plain flour 1/3 c. burgundy 1/2 tsp. dried basil
Directions:
Place meat on rack & roast in 425 oven about 45 minutes, or till thermometer is 130. Remove meat from pan: cover & chill. Reserve drippings.For pastry, combine 2 c. flour & salt. Cut in shortening till pieces are the size of small peas. Add 1/3 to 1/2 c. cold water, 1 TBL at a time, tossing with fork till all is moistened. Form into ball. On floured surface, roll into a 14 X 12" rectangle. Spread pastry with pate to within 1/2 inch of edges. Center meat atop pastry. Wrap pastry around meat, overlapping long sides. Brush with egg & seal. Trim excess pastry from ends: fold up. Brush with egg and seal. Place, seam down, on greased baking sheet. Bake in 425 degree oven for 35 minutes. Gravy: Heat & stir reserved drippings with 1 1/2 c. water & bouillon till disolved. Combine 1/2 c cold water & 1/4 c flour: Stir into hot mixture. Stir in the burgundy & basil. Cook & stir till thick & bubbly. Cook & stir 1 minute more. Season to taste with salt & pepper. 8 servings
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