Beef Wellington

One of my VERY favorite entrees is BEEF WELLINGTON.

You need:

• 1 2 1/4 lb. beef tenderloin
• 2 cups flour
• 1/4 tsp. salt
• 2/3 cup shortening
• 1/3 to 1/2 cup ice water
• 1 4 oz. can of liver pate
• 1 egg, beaten
• 1 1/2 cups water
• 2 tsp. instant beef bouillon granules
• 1/2 cup cold water
• 1/4 cup water
• 1/2 cup burgundy
• 1/2 tsp. dried basil and crushed parsley

Preparation:

Preheat oven to 425 degrees  Place meat in a shallow roasting pan. Insert a meat thermometer and roast for about 40-45 minutes until the thermometer reads 130 degrees.  Remove from pan and when cooled down a bit, cover and place in the fridge while you make the following pastry.

To make your pastry, combine flour and salt. Cut in the shortening until you have pieces the size of small peas. Add 1/3 cup of water , I tbsp at a time tossing with a fork until moistened and can form a ball. If more water is required, add 1 tbsp at a time.

Lightly flour a surface and roll the pastry to about 14 x 12 inch rectangle. Spread the pate on the pastry carefully so as not to tear the pastry and is within 1/2 inch of the edge. (or use Robin Hood pastry blend and roll out as above).

Center the meat on the pastry and wrap the pastry about the meat, cutting off the excess and saving.  With the egg wash, brush the edges and seal  Place seam side down on a baking sheet. Re-roll the excess pastry and make little cutouts such as leaves, or hearts, or whatever you wish and place on the top of the pastry covered meat.  Brush the remaining egg wash over the entire pastry and bake for 35 minutes at 425 degrees.

Remove from oven and let rest 5 minutes before taking to the table to show those waiting, impatiently, just what they are being served for dinner.

Add a beautiful Merlot or Pinot Noir and you will be more than happy.