Recipe - Beef Wellington Ala Roz

5 pound Beef tenderloin
2 pack 7 ounce pkgs of onion cresent
rolls
1 Egg white
Cheese Sauce
1 Beef bouillon
1 cup Water
3 tablespoon Butter
3 tablespoon Flour
1 One half cup Dry white wine
1 cup Milk
4 ounce Gruyere cheese; shredded
3 ounce Roquefort cheese; crumbled
Salt and pepper

Roast meat at 425F about 40 minutes. Cool, cover and chill four hours or
overnite. Tim fat and clean nicely.

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 bouillion, white
wine, and milk, Cook until slightly thickenend. Add cheeses and cook until
smooth.

Season with salt and pepper to taste. Server over cut or sliced up Wellington
Recipe By : Roz at The Paper Place/tpogue@idsonline.com

Posted to FOODWINE Digest 7 October 96

Date: Mon, 7 Oct 1996 21:57:48 465800

From: Terry Pogue tpogue@IDS2.IDSONLINE.COM