Beef Wellington With Cheese And Mustard

The divine Son, one of the three persons of the one God, He through whom, from the beginning of the creation, the Father has revealed Himself to man (John 1:18), took man’s nature upon Him, and so became our representative. He offered Himself as a sacrifice in our stead, bearing our sin in His own body on the tree. He suffered, not only awful physical anguish, but also the unthinkable spiritual horror of becoming identified with the sin to which He was infinitely opposed. He thereby came under the curse of sin, so that for a time even His perfect fellowship with His Father was broken. Thus God proclaimed His infinite abhorrence of sin by being willing Himself to suffer all that, in place of the guilty ones, in order that He might justly forgive. Thus the love of God found its perfect fulfillment, because He did not hold back from even that uttermost sacrifice, in order that we might be saved form eternal death through what He endured. Thus it was possible for Him to be just, and to justify the believer, because as Lawgiver and as Substitute for the rebel race of man, He Himself had suffered the penalty of the broken law.

Harold Guillebaud

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	English		1	Servings

INGREDIENTS

2	lb	Fillet or sirloin of beef
3	oz	Butter
2		Onions, finely chopped
10	oz	Button or wild mushrooms
2	lb	Puff pastry
8	oz	Chicken liver pate
8	oz	Lancashire cheese, crumbled
4	T	English mustard
1		Egg, lightly beaten
1		Salt
1		Freshly-ground black pepper

INSTRUCTIONS

Trim the fat from the beef and season well with salt and black pepper.
Melt the butter in a large frying pan, add the beef and seal on all
sides, cooking for at least 10 minutes. Remove the beef from the pan
and set aside. Add a little more butter to the pan and cook the  onions
and mushrooms until all the moisture has evaporated. Allow to  cool.
Preheat the oven to 200C/400F/gas 6.  Roll out the pastry to a large
rectangle and put on to a greased  baking sheet. Spread the onion and
mushroom mixture on to the centre  of the pastry and put the beef on
top of the mixture. Top the meat  with a layer of pate, cheese and
mustard.  Brush the edges of the pastry with the beaten egg. Fold and
seal the  pastry, pressing down on the edges. Make some flowers and
leaves with  the leftover pastry to decorate, then brush the whole
parcel with  beaten egg.  Bake in the centre of the oven for 20
minutes, then lower the heat to  180C/350F/gas 4 for a further 15
minutes until golden brown.  For a normal beef wellington, simply omit
the cheese and mustard.  DISCLAIMER=A9 Copyright 1996 - SelecTV Cable
Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Posted to MM-Recipes Digest V4 #6 by "N.J.Smith"
<frwyprof@mediaone.net> on Feb 10, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6998 Calories From Fat: 4177 Total Fat: 466.6g Cholesterol: 1382.7mg Sodium: 4957.8mg Potassium: 1225.9mg Carbohydrates: 546.6g Fiber: 38.8g Sugar: 17.3g Protein: 160g