Beef Wellington Ala Roz

Recipe Ingredients

5 lbs	2270g / 80oz	Beef tenderloin
2		-- onion crescent rolls
1		Egg white
		Cheese sauce
1		Beef bouillon
1 cup	237ml	Water
3 tablespoons	45ml	Butter
3 tablespoons	45ml	Flour
1 1/2 cups	355ml	Dry white wine
1 cup	237ml	Milk
4 oz	113g	Gruyere cheese - shredded
3 oz	85g	Roquefort cheese - crumbled
		Salt and pepper

Recipe Instructions

Preheat oven to 400F.

Trim the beef tenderloin of fat and skin. Cut the end and wrap the meat with 4 thin slices of pork fat lengthwise.

In a large saute pan, heat the oil until very hot and saute the meat on all sides. Season with salt and black pepper. Let the meat brown slightly. Place in the hot oven for 15 to 20 minutes for rare to medium. (20 minutes if beef is hot 25 minutes if beef is room temperature.

See note SPECIAL NOTE; you can sear this 2 to 3 hours ahead of the roasting time. Cool, cover and chill four hours or overnight. Talk packages of rolls and lightly flour a board. Roll a 13 x 10 rectangle. Wrap meat in the dough and brush lightly with egg white.

Bake in hot 400F oven 25 minutes until crescent dough browns.

For the Cheese Sauce Make a roux with flour and butter, add beef bouillon, white wine, and milk, Cook until slightly thickened. Add cheeses and cook until smooth. Season with salt and pepper to taste.

Serve over sliced Wellington

Source:
From Great Meals from the Northwest by Judie Geise; badams

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.