Beef Wellington

By lschull

Ingredients

• Pastry:
• 4 pound beef tenderloin
• 2 cups flour
• 1/2 tsp. salt
• 2/3 cup shortening
• liver pate
• 1 egg
• Gravy:
• 2 beef bouillon packets
• 1/4 cup flour
• 1/2 tsp. basil
• 1/3 cup red wine
• salt & pepper to taste

Details

Servings 10

Preparation

Step 1

Place beef tenderloin on rack in shallow baking pan. Roast at 425 degrees until temperature reads 130 degrees (about 45 minutes). Reserve drippings. Cool meat.

Sift flour and salt together in bowl. Cut in shortening. Mix with fingers until mixture resembles coarse crumbs. Slowly add 1/3 to 1/2 cup cold water, tossing with fork until damp. Form into ball. Roll into 14" x 12" rectangle. Spread with liver pate to within 1/2" from edges. Centre meat - top down. Draw up long sides - overlap. Brush with beaten egg Tim ends - fold up; brush with egg.

Place on greased cookie sheet, seam down and brush with egg.

Bake 425 degrees for another 35 minutes.

For gravy, combine reserved drippings, 1 1/2 cups water and bouillon. Heat and stir. Blend in flour mixed with1/2 cup water, basil and wine. Cook and stir until bubbly. Season with salt and pepper to taste.