Recipe - Easy Beef Wellington

3 pound Fillet or sirloin tip roast
1 pack Pepperidge Farm puff pastry
sheets
Salt and pepper
Margarine
1 cn (Small) paté
Duxelles
Egg wash; (egg white and
water mixed)

Preheat oven 425 degrees . Rub meat with margarine and sprinkle with salt
and pepper. Roast on rack at 425 degrees for 25 minutes (to internal temp.
120 degrees). Let meat cool to room temperature. Roll out part of puff
pastry into a rectangle about 1 1/2" larger in width and length than the
fillet. Spread the rectangle with duxelles. Center the fillet on the dough.
Coat top of fillet with paté. Roll out remaining dough and cover meat.
Finger pinch seals after brushing egdes with egg wash. Use any excess dough
for decorations. Brush surface with egg wash. Put about 3 or 4 vent holes
in dough. Place the covered fillet on a greased baking sheet. Bake 10
minutes. Reduce heat to 375 degrees and bake until crust is golden (about
20 minutes). Allow 15 minutes before serving.

NOTES : Serve with potatoes duchesse
Posted to recipeludigest Volume 01 Number 382 by RecipeLu
recipelu@geocities.com on Dec 18, 1997