Recipe - Beef Wellington

1 (5lb) filet of beef; well
trimmed

FORCEMEAT
One fourth cup Chopped onion
One half cup Chopped pecans
One fourth cup Butter
One fourth pound Fresh mushrooms; chopped
One fourth cup Cognac
One half pound Ground pork
1 Egg; lightly beaten
One fourth cup Whipping cream
One fourth cup Chopped parsley
1 teaspoon Salt
One fourth teaspoon Basil
One fourth teaspoon Thyme
One fourth teaspoon Rosemary
1/8 teaspoon Allspice
1/8 teaspoon Pepper

PASTRY
One half pound Butter
2/3 cup Shortening; chilled
4 cup Sifted flour
1 teaspoon Salt
10 tablespoon Cold water
2 tablespoon Flour
1 Egg white; lightly beaten

Turn tail of beef under and tie with string to make even thickness for
roasting. Roast at 425ø for 40 minutes. Remove from oven, cool, wrap in
foil and chill for 4 hours or overnight. Saut‚ onion and nuts in butter
until onion is tender and nuts toasted. Stir in mushrooms and cognac. Cook
over medium heat for 5 to 10 minutes. In a large bowl, combine the onion
mixture with the remaining forcemeat ingredients. Mix well, let cool, cover
and refrigerate. In a large bowl, cut the butter and shortening into the
flour and salt until the mixture resembles small peas. Sprinkle cold water
over all and work quickly into the flour mixture until it forms a ball.
Sprinkle with flour. Pastry may be rolled out at this time or wrapped in
waxed paper and refrigerated. Pastry must be removed from refrigerator 2 to
3 hours before rolling. On a generously floured board, roll pastry into a
square approximately 18 inches by 18 inches. Trim uneven edges. Remove
string from filet and lay along one edge of the pastry. Spread the
forcemeat evenly over the filet. Lift pastry over all, overlapping it
under the meat and sealing the edges. Cut designs from remaining pastry to
decorate the Wellington. Brush entire pastry with egg white. Place on an
ungreased baking sheet and bake at 425ø for 40 minutes. Transfer carefully
to serving platter and allow to set for 10 to 20 minutes before serving.
This recipe may be halved.

Place the unbaked Wellington on a narrow, folded sheet of aluminum foil
strong enough for lifting and with the ends extending for grasping. This
prevents the pastry from breaking when transferring to the serving platter.
Yield: 10 servings.

MARTI THOMAS (MRS. A. HENRY)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.