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Pate Stuffed Roast With Wine Dressing

Party.Freak's picture
Ingredients
  Boneless rolled beef rib roast 6 Pound
  Liver pate/Liver spread / 1 cup liver pat 4 3⁄4 Ounce
  Pistachio nuts/Pine nuts 1⁄2 Cup (8 tbs), chopped
  Snipped parsley 2 Teaspoon
  Wine dressing 1 Tablespoon
  Salad dressing/Mayonnaise 1 1⁄2 Cup (24 tbs)
  Dry white wine 3⁄4 Cup (12 tbs)
  Parsley 1 Tablespoon, finely chopped
Directions

GETTING READY
1) Preheat the oven to 325°F (160°C).

MAKING
2) Unroll the beef rib roast.
3) Mix the liver pate, chopped nuts and 2 teaspoons parsley together and spread over the roast.
4) Reroll the roast and tie, then place over a rack in the shallow roasting pan.
5) Roast in the preheated oven for 2 1/2 hours for rare or a some more time for medium.
6) Allow to cool, cover and refrigerate.
7) Mix thesalad dressing, wine and 1 tablespoon parsley together, then cover and refrigerate.

SERVING
8) Thinly slice the roast and serve with the wine dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
45 Minutes
Servings: 
6

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