Country Beef Wellington Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
6 lbs: Rib eye roast *,
4 ounce: Mushrooms, drained, chopped
1/2 cup: Onion, fine chopped
2 tbsp: Butter, melted
8 ounce: Liverwurst,
3 cup: Flour, sifted
1 tsp: Salt,
3 tbsp: Parsley, chopped
1 1/2 tsp: Celery seeds,
2/3 cup: Shortening,
1/2 cup: Cold water,
2 tsp: Cold water,
1 each: Egg, slightly beaten
Directions:
* A 6-8 pound whole tenderloin of beef or 5 pound center cut of filet may
be substituted for the rib eye roast.
Tie meat securely if you use a folded filet. Insert meat thermometer into
center of meat; roast uncovered at 325 F. until temperature reaches 140
degrees (rare). Cool, wrap and refrigerate.
The next day saute mushrooms and onion in butter until onion is tender.
Combine with Liverwurst and mix. Chill.
To make crust mix flour, salt, parsley, and celery seeds. Cut in
shortening until mixture is consistency of tiny peas. Sprinkle on cold
water 1 tbs at a time, tossing with a fork.
Shape dough into a rectangle about 18 inch thick, measuring 2 inches wider
than the length of the roast, 2 inches longer than the circumference. Save
pastry scraps.
Remove string from cold roast. Pat Liverwurst mixture onto roast, covering
top and sides only.
Place roast, coated side down, on pastry rectangle. Fold up pastry to meet
along center top and ends. Trim off extra pastry, moisten edges and press
together firmly to seal well.
Place pastry covered roast, sealed edges down (Liverwurst side is now up)
in a greased shallow pan.
Roll pastry scraps and cut out 3 flowers, 3 leaves, and 3 stems Brush
pieces with beaten egg and seal to top of roast in attractive design. Brush
entire surface with beaten egg; prick with fork.
Bake at (375 F.) 1 hour or until crust is golden brown. Remove roast from
pan, and let stand 15 minutes prior to carving.
>>> JJ <<< 9-30-95
Source from luhu.jp
be substituted for the rib eye roast.
Tie meat securely if you use a folded filet. Insert meat thermometer into
center of meat; roast uncovered at 325 F. until temperature reaches 140
degrees (rare). Cool, wrap and refrigerate.
The next day saute mushrooms and onion in butter until onion is tender.
Combine with Liverwurst and mix. Chill.
To make crust mix flour, salt, parsley, and celery seeds. Cut in
shortening until mixture is consistency of tiny peas. Sprinkle on cold
water 1 tbs at a time, tossing with a fork.
Shape dough into a rectangle about 18 inch thick, measuring 2 inches wider
than the length of the roast, 2 inches longer than the circumference. Save
pastry scraps.
Remove string from cold roast. Pat Liverwurst mixture onto roast, covering
top and sides only.
Place roast, coated side down, on pastry rectangle. Fold up pastry to meet
along center top and ends. Trim off extra pastry, moisten edges and press
together firmly to seal well.
Place pastry covered roast, sealed edges down (Liverwurst side is now up)
in a greased shallow pan.
Roll pastry scraps and cut out 3 flowers, 3 leaves, and 3 stems Brush
pieces with beaten egg and seal to top of roast in attractive design. Brush
entire surface with beaten egg; prick with fork.
Bake at (375 F.) 1 hour or until crust is golden brown. Remove roast from
pan, and let stand 15 minutes prior to carving.
>>> JJ <<< 9-30-95
Source from luhu.jp