Name: Mike Stock Beef Wellington
Ingredients: 1 2 Lb Beef Fillet; 1 Recipe; marinade for beef; 1 Recipe; French lining pastry; 1/4 lb Mushrooms; fresh, sliced; 1 Recipe; Anglais glaze

God delights to give His children “every good…and every perfect gift” (Jas. 1:17), but if the physical blessings we desire were always and immediately given at our request, God would become nothing more than a big slot machine in the sky, and our prayers would become meaningless tokens mechanically fed into an apparatus as a means to achieve our whims with which we have no relationship. God would receive no glory, and we would pray our souls into a black hole. Whether God answers our prayers with a “no” or “not yet” or “yes,” His goal is to draw us closer to Himself in a relationship so that we might view Him as our ultimate reward.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Meats	6	Servings

INGREDIENTS

1		2 Lb Beef Fillet
1		Recipe; marinade for beef
1		Recipe; French lining pastry
1/4	lb	Mushrooms; fresh, sliced
1		Recipe; Anglais glaze

INSTRUCTIONS

Trim any gristle and surplus fat from the fillet, then place in a
medium-sized bowl. Pour the marinade over the fillet and cover the bowl
with plastic wrap. Marinate the fillet for about 4 hours, turning
occasionally. Remove the fillet from the marinade and drain well. Roll out
the pastry on a well-floured board to 1/8 inch thickness. Cut into a
rectangle wide enough to overlap the fillet by 1 1/2 inches and long enough
to cover the ends well. Place the pastry rectangle carefully over a shallow
baking dish. arrange half the mushrooms length-wise down the center of the
pastry, then place fillet over the mushrooms. Arrange the remaining
mushrooms over the fillet. Wrap, glaze, then decorate the fillet for baking
according to the step by step instructions. Bake in a preheated 400-degree
oven for about 40 minutes for a medium rare fillet or 50 minutes for a
medium doneness. Serve immediately. STEP BY STEP DIRECTIONS: #1.Wrapping
the fillet; Lift one long side of the pastry over the fillet and brush the
edge with cold water. Lift the opposite side over the top of the pastry and
press gently to seal. #2. Wet the short ends and press together sealing
well. Trim off the excess pastry. #3. Brush the wrapped fillet with Anglais
glaze. #4. Cut the pastry trimmings into decorative rounds, crescents or
into 3/8 inch strips for braiding. Place over the seam on the top of the
pastry. Brush the trim with glaze. Any unused trim may be glazed and baked
separately until golden brown. This recipe requires three additional
recipes that I am posting with this outline. The recipes required are; Mike
Stock Marinade for Beef, Mike Stock french lining pastry, and Mike Stock
Angais Glaze.

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“Forbidden fruits create many jams”