Pate Stuffed Roast With Wine Dressing Recipe
Ingredients
| 6 lbs. boneless rolled beef rib roast | ||
| 2-4 3/4 oz. cans liver pate OR liver spread OR 1 cup liver pat | ||
| 1/2 cup chopped pistachio OR pine nuts | ||
| Snipped parsley | 2 Teaspoon | |
| Wine Dressing | ||
| 1 1/2 cups salad dressing OR mayonnaise | ||
| Dry white wine | 1/4 Cup (16 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.
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.
Chef
