Name: Easy Beef Wellington
Ingredients: 3 lb Fillet or sirloin tip roast; 1 pk Pepperidge Farm puff pastry sheets; Salt and pepper; Margarine; 1 cn (Small) paté; Duxelles; Egg wash; (egg white and water mixed)

By definition, the living Word is dynamic, not static. Just as John described Jesus as a living…human organism whom people could touch and feel, the Word of life continues to be fully alive among us through the presence of the Holy Spirit. If we believe anything less, we make Jesus Christ an artifact of history and his Word a static truth of limited contemporary value. Neither is true. For those who believe, the living presence of Jesus Christ and the relevance of his Word is as real today as when he walked and talked on earth. Eternal, final, alive, and relevant – these adjectives describe the living Word.

David McKenna

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		To post, Beef	4	Servings

INGREDIENTS

3	lb	Fillet or sirloin tip roast
1	pk	Pepperidge Farm puff pastry sheets
		Salt and pepper
		Margarine
1	cn	(Small) paté
		Duxelles
		Egg wash; (egg white and water mixed)

INSTRUCTIONS

Preheat oven 425 degrees . Rub meat with margarine and sprinkle with salt
and pepper. Roast on rack at 425 degrees for 25 minutes (to internal temp.
120 degrees). Let meat cool to room temperature. Roll out part of puff
pastry into a rectangle about 1 1/2" larger in width and length than the
fillet. Spread the rectangle with duxelles. Center the fillet on the dough.
Coat top of fillet with paté. Roll out remaining dough and cover meat.
Finger pinch seals after brushing egdes with egg wash. Use any excess dough
for decorations. Brush surface with egg wash. Put about 3 or 4 vent holes
in dough. Place the covered fillet on a greased baking sheet. Bake 10
minutes. Reduce heat to 375 degrees and bake until crust is golden (about
20 minutes). Allow 15 minutes before serving.
NOTES : Serve with potatoes duchesse
Posted to recipelu-digest Volume 01 Number 382 by RecipeLu
<recipelu@geocities.com> on Dec 18, 1997

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