Cold Filet Of Beef Waldorf Recipe
Ingredients
| Beef tenderloin | 1 2 pound | |
| Carrots | 2 Large | |
| Salt | 1/2 Teaspoon | |
| 6 tablespoons liver pate or liverwurst spread | ||
| Unflavored gelatin package | 2 | |
| 2 teaspoons instant beef bouillon granules | ||
| Water | 2 Cup (16 tbs) | |
| 1 1/2 cups rose wine | ||
Directions
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.
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.
Chef
