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Beef wellington

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Ingredients/Components

cold water - 3 Tbsp
melted butter - 2 Tbsp
shortening - 1/2 c
all-purpose flour
lemon juice - 1 tsp
salt and pepper - 1 item
chicken livers - 4 oz
egg white, beaten - 1 item
egg yolk, beaten - 1 item
beef tenderloin - 2 2
liver pate - 1/2 c
Place in oven at 425° for 30 to 35 minutes

How to make beef wellington:

Place on shallow roasting pan. Place in oven at 425° for 30 to 35 minutes. Cool.

Combine flour and 1/8 teaspoon salt. Cut in shortening. Add egg yolk and water. Toss with fork until moistened. (If necessary, add 1 to 2 tablespoons additional water.) Form into ball. Roll into a 14 x 12-inch rectangle. Spread pastry with pate to within 1 1/2-inches of edges. Center meat and wrap with pastry. Brush edges with egg white and seal. Trim excess pastry from ends. Fold up. Brush with egg white and seal. Place seam side down in greased baking dish. Brush with egg white. Bake at 425° for 25 minutes or until golden.Liver Pate:1/2 lb. mushrooms1 tsp. lemon juice2 Tbsp. melted butter4 oz. chicken livers salt and pepper Cook liver in water. Drain and dice very fine. Chop mushrooms. Sprinkle with lemon juice to maintain color. Cook in butter. Add liver. Mix well.

Recipe categories: Main dish, Beef, Roast beef.

Rating:

3.3

Average rating: 3.3, total votes: 7

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