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"
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 12 Servings|
|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 %|
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Calories per serving: 559
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