| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Beef | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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] Posted to FOODWINE Digest 7 October 96 Date: Mon, 7 Oct 1996 21:57:48 -465800 From: Terry Pogue <[email protected]>
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