Cold Filet Of Beef Waldorf
|Whole beef tenderloin||2 Pound (1 Tenderloin)|
|Liver pate/Liverwurst spread||6 Tablespoon|
|Unflavored gelatin||2 Tablespoon (2 Packages)|
|Instant beef bouillon granules||2 Teaspoon|
|Water||2 Cup (32 tbs)|
|Rose wine||1 1⁄2 Cup (24 tbs)|
With a sharp knife, cut a deep slit horizontally in meat.
Cut off narrow ends of carrots.
Insert carrots into slit.
Rub meat with the salt and 1/8 teaspoon pepper; place on rack in roastingpan.
Insert meat thermometer.
Roast at 425° till thermometer registers 140°, about 50 minutes.
Cool 30 minutes.
Remove and discard carrots; stuff the opening with liver pate or liverwurst spread.
Cover and chill meat.
Soften gelatin and beef bouillon granules in the water; dissolve over low heat.
Add wine; chill till slightly thickened.
Place meat in shallow pan.
Carefully spoon 1/4 of the gelatin mixture over meat; chill meat till gelatin coating is nearly set (keep remaining gelatin mixture at room temperature).
Repeat 3 times.
Cover loosely; chill 5 hours or overnight.
Cut roast into 1/2-inch slices; arrange on platter.
Dice excess gelatin from bottom of pan; arrange around meat.