Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

Beef Wellington




Source of Recipe


email


List of Ingredients




3 1/2 pounds boneless beef tenderloin roast
1 tablespoon vegetable oil
3/4 teaspoon salt, divided use
3/8 teaspoon ground black pepper, divided use
3 tablespoons butter
3/4 pound mushrooms, finely chopped
1 recipe pie dough, for a 9-inch crust
1 large egg, separated
1 teaspoon water
1/2 cup dry red wine
1/2 cup beef broth
2 teaspoons cornstarch



Recipe



1. Preheat oven to 400°F (205°C).

2. Rub oil over meat and season with 1/2 teaspoon salt and 1/4 teaspoon
pepper. Bake for 30 to 40 minutes, or until a thermometer registers
120°F
(50°C); set aside. Reserve pan juice, skimming the fat. Turn off oven.

3. While roast is cooking, melt butter in a large, heavy-bottomed
skillet
and cook mushrooms over medium heat, stirring frequently, until all the
liquid is evaporated. Remove from heat and season with remaining 1/4
teaspoon salt and 1/8 teaspoon pepper; cool. Pat mushrooms evenly over
roast
and set aside.

4. On a lightly floured surface, roll pie dough into a rectangle large
enough to completely enclose roast. Carefully place roast, topside
down, on
pie dough and fold up to cover, brushing edges with egg white to seal
completely. Transfer roast, seam-side down to a shallow baking pan and
brush
with a mixture of egg yolk and water. Refrigerate for at least 1 hour.

5. Preheat oven to 400°F (205°C).

6. Bake for 30 minutes, then reduce heat to 350°F (175°C) and bake for
5 to
10 minutes, or until thermometer registers 140°F (60°C) and pastry is
golden
brown. Let stand for 15 minutes before slicing.

7. Meanwhile, in a small saucepan, boil reserved pan juices and red
wine
until mixture is reduced by one fourth. Add arrowroot powder and beef
broth.
Cook the sauce over moderate heat, stirring, for 5 minutes or until
thickened, but do not boil. Serve alongside beef. Makes 8 servings.