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Name: Beef Wellington
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 12
Cuisine: American
Ingredients: 1/3 c ;Water, cold, to 1/2 cup; 1 Egg beaten; 2 ts Instant beef bouillon; 1/2 c ;Water, cold; 1/3 c Burgundy; Salt; 2 c Flour; 2/3 c Shortening; 5 1/2 oz Liver pat=82, canned; 1/4 c Flour; Parsley sprigs; 1 1/2 c Water; 1/2 ts Basil, dried; crushed; Pepper; 4 lb Beef tenderloin; 1/2 ts Salt

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INGREDIENTS

1/3 c ;Water, cold, to 1/2 cup
1 Egg ; beaten
2 ts Instant beef bouillon
1/2 c ;Water, cold
1/3 c Burgundy
Salt
2 c Flour
2/3 c Shortening
5 1/2 oz Liver pat=82, canned
1/4 c Flour
Parsley sprigs
1 1/2 c Water
1/2 ts Basil, dried; crushed
Pepper
4 lb Beef tenderloin
1/2 ts Salt

Servings

INSTRUCTIONS

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

NOTES

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Beef Wellington

1/3 c ;Water, cold, to 1/2 cup
1 Egg beaten
2 ts Instant beef bouillon
1/2 c ;Water, cold
1/3 c Burgundy
 Salt
2 c Flour
2/3 c Shortening
5 1/2 oz Liver pat=82, canned
1/4 c Flour
 Parsley sprigs
1 1/2 c Water
1/2 ts Basil, dried; crushed
 Pepper
4 lb Beef tenderloin
1/2 ts Salt

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" <Robert-Miles@usa.net> on Aug 28, 98

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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 12 Servings

Calories: 559
Calories from Fat: 323 (58%)

Amt Per Serving		% DV

	Total Fat 35.9g	48 %
	Saturated Fat 14.3g	72 %
	Monounsaturated Fat 15.4g
	Polyunsanturated Fat 2.1g
Cholesterol 121.7mg		37 %
Sodium 88.6mg		3 %
Potassium 511.3mg		13 %
Total Carbohydrate 22.4g		7 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 21.4g
Protein 33.3g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 559

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