 |
Beef Wellington w/ Currant Sauce Recipe | |
Beef | |
|
Ingredients:
Beef Tenderloin 5-6 lbsPrepared Pate Golden mushroom soup 1/2 cup Red wine 2 beef boullion cubes 1 cup currants Favorite pie crust or crescent roll dough. Salt, Pepper
Directions:
Trim and season meat to taste. Roast meat in open pan @ 325 for 20-25 minutes until about half cooked. Allow meat to cool and spread pate over top. Roll and seal in prepared dough. Set aside. Sauce. Heat Golden Mushroom soup and wine in heavy sauce pan. Add boullion and currants. Simmer for 90 minutes adding wine as necessary. 30 minutes before serving put meat back in oven at 325. Use meat thermometer and cook to desired doneness. Serve with oven browned potatoes. Individual portions can be prepared if you prefer. Cut fillets from roast and eliminate precook step.
| |