Title: Beef Wellington
Categories: None
Yield: 1 Servings

1 4-lb Eye of round of beef
1/4 c Softened butter
1 ts Unseasoned tenderizer
1 cn (4 oz) chopped mushrooms;
-drained
2 cn (4 3/4 oz) liver pate
1/4 ts Rosemary
2 pk (10 oz) frozen patty shells;
-thawed in refrig.
1 Egg
1 ts Milk

Spread top of eye of round with butter. Prick with a fork at 1/2 inch
intervals. Sprinkle with tenderizer. Roast in a hot 450 degree oven for 60
min. (medium rare) then cool completely.

Meanwhile, combine chopped mushrooms, liver pate and rosemary. When meat is
cooled, spread the mixture over entire surface. Roll out thawed patty
shells about 1/4 inch , making one long piece of pastry. Wrap it around the
beef. Tim edges, moisten and seal by pressing together. Brush crust with
egg beaten with milk. Prick crust in a few places to allow steam to escape.
Roll out trimmed edges and cut in narrow strips. Lay diagonally across
wrapped beef in lattice pattern. Brush these with egg-milk.

Bake in hot 425 degree oven for 20 minutes or until pastry is golden brown.
Serves 8-10.

Posted to KitMailbox Digest by Jdbthomp on Jan 10, 1998