Beef Wellington Recipe

One 2 lb beef tenderloin roast
2 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

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.