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Beef Wellington

Beef.Chef's picture
Ingredients
  Beef tenderloin 4 Pound
  All purpose flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Shortening 2⁄3 Cup (10.67 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Canned liver pate 5 1⁄3 Ounce (2 Cans, 2 2/3 Ounces Each)
  Beaten egg 1
  Water 1 1⁄2 Cup (24 tbs)
  Instant beef bouillon granules 2 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Burgundy 1⁄3 Cup (5.33 tbs)
  Dried basil 1⁄2 Teaspoon, crushed
  Salt To Taste
  Pepper To Taste
  Parsley sprigs 2
Directions

Place beef on rack in shallow roasting pan.
Insert meat thermometer.
Roast at 425° till thermometer registers 130°, about 45 minutes.
Remove from pan; cool.
Reserve drippings.
Stir 2 cups flour with 1/2 teaspoon salt; cut in shortening till size of small peas.
Add 1/3 to 1/2 cup cold water, 1 tablespoon at a time, tossing with fork till all is moistened.
Form into ball.
On floured surface roll to a 14x12-inch rectangle; spread with pate to within 1/2 inch of edges.
Center meat atop.
Overlap long sides.
Brush on egg; seal.
Trim excess pastry from ends; fold up.
Brush on egg; seal.
Place, seam down, on greased baking sheet.
Reroll trimmings; make cutouts.
Place on meat; brush remaining egg over pastry.
Bake at 425° for 35 minutes (meat will be rare).
Heat and stir reserved drippings with 1 1/2 cups water and bouillon granules till granules dissolve.
Mix 1/2 cup cold water with 1/4 cup flour; stir into hot mixture with Burgundy and basil.
Cook and stir till bubbly; season with salt and pepper.
Garnish with parsley; pass gravy.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Beef
Interest: 
Healthy

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