Beef Wellington Recipe
Ingredients
| Beef tenderloin | 1 4 pound | |
| All purpose flour | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Shortening | 2/3 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
| 2 2 2/3-ounce cans liver pate | ||
| Egg | 1 , beaten | |
| Water | 1 1/2 Cup (16 tbs) | |
| 2 teaspoons instant beef bouillon granules | ||
| Cold water | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| 1/3 cup Burgundy | ||
| Dried basil | 1/2 Teaspoon, crushed | |
| Salt | To Taste | |
| Pepper | 1 | |
| Parsley sprigs | ||
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.
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.
Chef
