Beef Wellington
 
serves 6-8 
total preparation time: 1 hour 
 
1   4pound beef tenderloin roast
  oil
  salt
  freshly ground black pepper
3/4 lb.  butter
1 lb.  flour
1/2 oz.  salt
1 oz.  sugar
2   egg yolks
3/4 cup  water
  pate de foie gras
  truffles (optional)
1   egg yolk
1/4 cup  milk
 
preheat oven to 450 f. dry the roast on paper towels and rub all sides 
lightly with oil. season with salt and pepper. place in open baking pan 
and bake for 40 minutes. meanwhile, cut the butter into the flour along 
with the salt and sugar. mix the egg yolks with water and add gradually 
to dry mixture. gather dough together and roll it out to a size that will 
encompass the roast. when the beef is ready, remove from pan and cover 
with foie gras and a few truffles (optional). place beef on top of dough 
and roll the dough around it so that the roast is completely surrounded. 
combine 1 egg yolk with milk and brush on top of the dough. as a 
decorative touch, the dough may be scored lightly in a criss-cross pattern 
before brushing with the egg and milk mixture. place in oven for 20 
minutes or until the dough has become a golden brown. let the meat rest 
for a few minutes before carving, then transfer to a warmed serving 
platter. 
 
-- 
(ID: 12358) Mirror: rec.food.recipes: Wed, Jun 4, 2003


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