MAIN DISHES
BEEF WELLINGTON
INGREDIENTS:
- 4 to 5 lb eye of round beef roast
- ¼ cup softened butter (for meat)
- 1 tsp unseasoned tenderizer
- ¼ cup green onions minced
- butter as needed to saute
- 1 4 oz can finely diced mushrooms
- 6 to 8 oz pate of liver
- ¼ tsp rosemary
- 2 packs pate shells thawed (10 oz)
- 1 egg
- 1 tsp milk
DIRECTIONS:
- Coat top of meat with butter and prick with fork; tenderize
- Roast at 350ºF for 1 hour
- Saute green onions, add mushrooms and cook a few minutes
- Put in bowl and add liver pate and rosemary; let cool
- Roll out pastry big enough to encase roast, spread liver filling onto roast
- Put roast on pastry and cover with filling
- Fold pastry around roast sealing seams
- Place on baking sheet with seams down; prick pastry with fork
- Decorate with pastry scraps and let stand 20 minutes before baking
- Brush with egg and milk
- Bake at 425ºF for 20 minutes
USES / NOTES:
- May be served with Madeira sauce