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Beef Wellington

List of Ingredients




5 pounds beef tenderloin
2 pkgs. refrigerated Crescent Rolls
1 egg, separated

Cheese Sauce:
2 teaspoons beef bouillon granules
1 cup water
3 tablespoons butter
3 tablespoons flour
1 1/2 cups dry white wine
1 cup milk
4 ounces Gruyere cheese, shredded
3 ounces Roquefort cheese, crumbled
Salt
Black pepper




Recipe



Preheat oven to 400�. Trim the beef tenderloin of fat and skin. Cut the end and wrap the meat with 4 thin slices of pork fat lengthwise. In a large saut� pan, heat oil until very hot and saut� the meat on all sides. Season with salt and black pepper. Let the meat brown slightly. Place in the hot oven for 15 to 20 minutes for rare to medium. (20 minutes if beef is hot, 25 minutes if beef is room temperature) Cool, cover and chill four hours or overnight. Wrap meat in the dough and brush lightly with egg white. Bake in pre-heated 400� oven 25 minutes or until crescent dough browns.

For the Cheese Sauce: Make a roux with flour and butter, add beef bouillon, white wine, and milk, cook until slightly thickened. Add cheeses and cook until smooth. Season with salt and pepper to taste.