Beef Wellington #2
1.00 ea 10-ounce package frozen Patty shells 4.00 lb Beef tenderloin roast Salt All-purpose flour 2.00 c Fresh mushrooms, chopped 2.00 tb Butter 4.00 oz Can goose liver pate 1.00 t...
Ingredients
- 1.00 ea 10-ounce package frozen
- 2.00 tb butter
- 4.00 oz can goose liver pate
- 1.00 tb cognac
- 2.00 ts chives, snipped
- 1.00 tb water
Directions
- 1
1.00 ea 10-ounce package frozen Patty shells 4.00 lb Beef tenderloin roast Salt All-purpose flour 2.00 c Fresh mushrooms, chopped 2.00 tb Bu
- 2
If meat is quite long (Lin, control Thyself!), fold narrow end under to form a roast about 12 to 13 inches in length
- 3
Place on rack in shallow roasting pan
- 4
Sprinkle lightly with salt and flour
- 5
Bake, uncovered, in 425 F oven until meat thermometer inserted in thickest portion registers 120 F, about 35 to 40 minutes
- 6
Cool meat sufficiently to handle, about 20 minutes
- 7
Meanwhile, in skillet, cook mushrooms in butter until tender, about 5 minutes
- 8
Remove from heat