Beef Wellington

Ingredients

• 1 2- to 2 1/4-pound beef tenderloin
• 1 1/3 cups all-purpose flour
• 1/2 cup shortening
• 1 beaten egg yolk
• 3 tablespoons cold water
• 1/2 cup deli or canned liver pâté
• 1 beaten egg white
• Bordelaise Sauce

Instructions

1. If roast is long and thin, fold narrow ends under and tie. If roast is flat and wide, tie crosswise in 2 or 3 places to form a rounder roast. (Finished shape should be about 7x3 1/2 inches.) Place meat on a rack in a shallow roasting pan. Roast in a 425° oven for 30 minutes for a 2-pound roast (35 minutes for a 2 1/4-pound roast). Remove from pan. (Remove strings, if tied.) Refrigerate about 10 minutes to cool surface.
2. Meanwhile, for pastry, combine flour and 1/8 teaspoon salt. Cut in shortening till pieces are the size of small peas. Combine egg yolk and water. Add to flour mixture, tossing with a fork till all is moistened. (If necessary, add 1 to 2 tablespoons additional water to moisten.) Form into a ball. On a floured surface, roll into a 14x12-inch rectangle. Spread pastry with pâté to within 1 1/2 inches of edges. Center meat atop pastry. Wrap pastry around meat, overlapping long sides. Brush edges with beaten egg white and seal. Trim excess pastry from ends: fold up. Brush with egg white and seal. Place seam side down in a greased shallow baking pan. Reroll trimmings to make cutouts. Place cutouts on pastry-covered meat. Brush remaining egg white over pastry.
3. Bake in a 425° oven about 25 minutes or till pastry is golden. Serve with Bordelaise Sauce. If desired, garnish with parsley sprigs. Serves 8.
4. Bordelaise Sauce: In a medium saucepan combine 1 1/2 cups water; 3/4 cup dry red wine; 2 tablespoons finely chopped shallot or onion; 1 teaspoon instant beef bouillon granules; 1/2 teaspoon dried thyme, crushed; and 1 bay leaf. Bring to boiling; reduce heat. Simmer for 15 to 20 minutes. (You should have about 1 1/3 cups.) Remove bay leaf. Stir together 3 tablespoons softened margarine or butter and 2 tablespoons all-purpose flour. Add to wine mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in 1 tablespoon snipped parsley. Makes about 1 cup.
5. Note: If desired, insert a meat thermometer into pastry-wrapped meat. Roast to 140°.