Beef Wellington

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place meat on a rack in a shallow roasting pan.
  • Insert meat thermometer.
  • Roast in 425 degree oven for about 45 minutes or until thermometer reads 130 degrees.
  • Remove from pan, cover and refrigerate while preparing pastry.
  • Reserve drippings.
  • For pastry, combine 2 cups flour and salt.
  • Cut in shortening until pieces are the size of small peas.
  • Add 1/3 to 1/2 cup cold water, 1 tablespoon at a time, tossing with a fork until all is moistened.
  • Form into a ball.
  • On a floured surface roll into a 14x12 inch rectangle.
  • If using pate, spread onto the pastry to within 1/2 inch of edges.
  • Center meat on top of the pastry.
  • Wrap pastry around the meat, overlapping the long edges.
  • Brush with egg and seal.
  • Trim excess pastry from the ends.
  • Fold up over the meat, sealing edges.
  • Brush with egg.
  • Place seam side down on a greased baking sheet.
  • Bake in a 425 oven for 35 minutes.
  • To make gravy, in a saucepan heat and stir reserved drippings with 1 1/2 cups water and bouillon until granules dissolve.
  • Combine 1/2 cup cold water with 1/4 flour.
  • Stir into hot bouillon mixture.
  • Stir in burgundy and basil.
  • Cook and stir until thickened and bubbly.
  • Season to taste with salt and pepper.
  • Pass with meat.
Advertisement