Beef Wellington

By á-1046

From Nancy Pratt

Ingredients

• 4 lb. filet of beef
• 1 cup butter
• dash salt
• freshly ground pepper
• 1/2 c sliced celery
• 1/2 c sliced onions
• 1 c sliced carrots
• 1/23 cup chopped parsley
• 1 bay leaf
• 1/2 t crumbled dried rosemary
• egg yolk, which has been slightly beaten and mixed with 1 t water
• 1 recipe pastry
• 1 recipe liver pate

Preparation

Step 1

Preheat oven to 475 degrees
Spread the filet generously with butter and sprinkle with salt and pepper.

Place Vegetables, bay leaf and rosemary on the bottom of a shallow baking pan, and place filet on top.
Roast, uncovered, for 15 - 20 minutes.
Remove roast, discard vegetables, and cool completely. Make pate and pastry now. When completely cool, spread filet with pate.

Preheat oven to 450 degrees.
Roll pastry about 1/8" thick and divide it in half. Place filet on one half and cover top and sides of filet with other half of the pastry. Trim edges, moisten with water, and press edges together.

Place in baking pan and brush with egg yolk and water mixture. Prick the crust in a few places. Bake filet for about 15-20 minutes. Remove from oven and serve Beef will be rare.

Serves 6