Title: Beef Wellington
Categories: None
Yield: 1 Servings

1 Beef; (7 lb.) tenderloin,
-trimmed
1 pk (8 oz.) liverwurst spread (I
-used Paté)
1 c Chopped fresh mushrooms
2 tb Bourbon
1 pk (16 oz.) frozen puff pastry;
-thawed
1 Egg yolk
1 tb Milk
Fresh parsley sprigs

Place tenderloin on a rack in a shallow roasting pan, tucking small end of
meat underneath. Bake, uncovered, at 425F for 25 to 30 min. Remove from
oven, and let stand 30 min.

Combine liverwurst spread, mushrooms and bourbon. Set aside.

Roll pastry to a 20 X 14-in. rectangle on a lightly floured surface. Spread
one third of liverwurst mixture over top of tenderloin. Place tenderloin
lengthwise in middle of pastry, top side down. Spread remaining liverwurst
mixture over sides of tenderloin. Bring sides of pastry up, and overlap
slightly to form a seam, trimming off excess pastry. Reserve all pastry
trimmings. Trim ends of pastry to make even; fold over ends of pastry to
seal. Invert roast.
Combine egg yolk and milk; brush evenly over pastry. Roll out pastry
trimmings; cut into decorative shapes and arrange on top of pastry, as
desired. Brush shapes with remaining yolk mixture. Bake, uncovered, in a
lightly greased 13 X 9 X 2-in. pan at 425F for 30 min. Let stand 10 min.
before slicing. Garnish with parsley.

Yield: 12 to 15 servings.

Posted to MC-Recipe Digest by Joanna Joyce on Feb 3,
98