Update my dinner status, I'm making this tonight.
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Place beef on rack in shallow roasting pan. Insert meat thermometer. Roast at 425 degrees until thermometer registers 130 degrees, about 45 minutes. Remove from pan; cool. Reserve drippings. Stir 2 cups flour with 1/2 tsp salt; cut in shortening till size of small peas. Add 1/3-1/2 cup cold water, 1 Tbsp at a time, tossing with fork until 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 along 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 degrees for 35 minutes (meat will be rare). Heat and stir reserved drippings with 1-1/2 cups water and bouilon 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 until bubbly; season with salt and pepper. Garnish with parsley; pass gravy. Posted by: Sonya Whitaker 12/91 Posted to MM-Recipes Digest by "Rfm" on Aug 28, 98
