Beef Wellington Ala Roz
Ingredients| 1 no ingredients |
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5 lb beef tenderloin
2 pk 7 oz pkgs of onion cresent
: rolls
1 egg white
: Cheese Sauce
1 beef bouillon
1 c water
3 TB butter
3 TB flour
1 1/2 c dry white wine
1 c milk
4 oz gruyere cheese -- shredded
3 oz roquefort cheese --
: crumbled
: salt and pepper
Roast meat at 425F about 40 minutes. Cool, cover and chill four hours
or overnite. Tim fat and clean nicely. Talk packages of rolls and
lightly flour a board. Roll a 13 x 10 rectangle. Wrap meat in the
dough and brush lightly with egg white. Bake in hot 400F oven 25
minutes until crescent dough browns. For the Cheese Sauce Make a roux
with flour and butter, add beef bouillion, white wine, and milk, Cook
until slightly thickenend. Add cheeses and cook until smooth. Season
with salt and pepper to taste. Server over sliced Wellington
Recipe By : Roz at The Paper Place/[email protected]
From: Dave <[email protected]> Date: 15 Oct 1996 05:49:20 -0600
Servings: 8
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Beef Wellington Pt 2
any excess flour from it, and fold the rectangle in thirds as before. This completes 2 "turns". Chill the dough, wrapped in plastic, for at least 3 hours and up to 3 days. Author s Notes: This is a beef Wellington recipe that was in the recent 50th anniversar (Upload by user)
any excess flour from it, and fold the rectangle in thirds as before. This completes 2 "turns". Chill the dough, wrapped in plastic, for at least 3 hours and up to 3 days. Author s Notes: This is a beef Wellington recipe that was in the recent 50th anniversar (Upload by user)
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STUFFING: Puree the mushrooms and onions together in a food processor. Melt the butter in a skillet over medium heat, add the mushroom and onion mixture and cook, stirring occasionally, until the mixture is dry. Add salt and pepper to taste and mash in the pate. Transfer the (Upload by user)
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