Beef Wellington
1 2 - 2 1/4 pound beef tenderloin
1 1/2 cups all-purpose flour
1/2 shortening
1 beaten egg yolk
3 tablespoons water
3 tablespoons cold water
1/2 cup deli or canned liver pate
1 beaten egg white
Bordelaise sauce
If roast is long and thin, fold narrow ends under and tie. If roast is flat and wide, tie crosswise in 2 or 3 places to form a rounder roast. (Finished shape should be about 7 x 3 1/2 inches.) Place meat on a rack in a shallow roasting pan. Roast in a 425 degree oven for 30 minutes. for a 2 pound roast(35 minutes for a 2 1/4 pound roast). Remove from pan. (remove strings if tied.) Refrigerate for about 10 minutes to cool surface.
Meanwhile for pastry, combine flour ans 1/8 teaspoon salt. Cut in shortening till pieces are the size of small peas. Combine egg yolk and water. Add to flour mixture, tossing with a fork until all is moistened. (If necessary, add 1 to 2 tablespoons additional water to moisten.) Form into a ball. On a floured surface, roll into a 14 x 12 inch rectangle. Spread pastry with pate to within 1 1/2 inches of the edges. Center meat atop pastry. Wrap pastryaround meat, over;appinglong sides. Brush edges with egg white and seal. Place seam side down in a greased shallow baking pan. Reroll trimmings to make cutouts. Place cutouts on pastry covered meat. Brush remaining egg white over pastry.
Bake in a 425 degree oven about 25 minutes or till pastry is golden. Serve with bordelaise sauce.
Serves 8
Bordelaise Sauce:
In a medium saucepan combine 1 1/2 cups water, 3/4 dry red wine, 2 tablespoons finely chopped shallots or onions, 1 teaspoon instant beef bouillon granules, 1/2 teaspoon dried thyme, crushed and 1 bay leaf. Bring to boiling, reduce heat. Simmer for 15 to 20 minutes. ( You should have about 1 1/3 cups.) Remove bay leaf. Stir together 3 tablespoons softened butter or margarine and 2 tablespoons all-purpose flour. Add to wine mixture. Cook and stirr till bubbly and thickened. Cook and stir 1 minute more. Stir in 1 tablespoon snipped parsley.
Makes about 1 cup
