| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Beef |
12 |
Servings |
INGREDIENTS
| 4 |
lb |
Beef tenderloin |
| 2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Shortening |
| 1/3 |
c |
;Water, cold, to 1/2 cup |
| 5 1/2 |
oz |
Liver pat=82, canned |
| 1 |
|
Egg; beaten |
| 1 1/2 |
c |
;Water |
| 2 |
ts |
Instant beef bouillon |
| 1/2 |
c |
;Water, cold |
| 1/4 |
c |
Flour |
| 1/3 |
c |
Burgundy |
| 1/2 |
ts |
Basil, dried; crushed |
|
|
Salt |
|
|
Pepper |
|
|
Parsley sprigs |
|
|
Posted by: Sonya Whitaker 12/91 |
INSTRUCTIONS
Place beef on rack in shallow roasting pan. Insert meat thermometer. Roast
at 425 degrees until thermometer registers 130 degrees, about 45 minutes.
Remove from pan; cool. Reserve drippings.
Stir 2 cups flour with 1/2 tsp salt; cut in shortening till size of small
peas. Add 1/3-1/2 cup cold water, 1 Tbsp at a time, tossing with fork until
all is moistened. Form into ball. On floured surface roll to a 14x12-inch
rectangle; spread with pate' to within 1/2 inch of edges.
Center meat atop. Overlap along sides. Brush on egg; seal. Trim excess
pastry from ends; fold up. Brush on egg; seal. Place, seam down, on greased
baking sheet. Reroll trimmings; make cutouts. Place on meat; brush
remaining egg over pastry. Bake at 425 degrees for 35 minutes (meat will be
rare).
Heat and stir reserved drippings with 1-1/2 cups water and bouilon granules
till granules dissolve. Mix 1/2 cup cold water with 1/4 cup flour; stir
into hot mixture with Burgundy and basil. Cook and stir until bubbly;
season with salt and pepper. Garnish with parsley; pass gravy.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 28, 98
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