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Beef Wellington with Bordelaise Sauce Recipe

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This recipe for Beef Wellington with Bordelaise Sauce is from Our Family Cookbook 2015, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 2 Pound Beef Tenderloin
1 Pillsbury ready made Pie crust
1 Beaten Egg White
1 Can Liver pate

Bordelaise Sauce:
1 1/2 Cups water
3/4 Cup Dry Red Wine
2 tsp finely chopped onion
1/2 tsp Dried Thyme crushed
1 tsp Instant beef bouillon granules
1 Bay Leaf
3 TBS Butter
2 TBS Flour
1 TBS Snipped fresh parsley
Directions:
Directions:
Preheat oven to 425º If the roast is long and thin, fold narrow ends under and tie; if it flat and wide, tie crosswise in 2-3 places to form a rounder roast. The finished shape should be about 7x3.5 inches. Place meat on a rack in a shallow roasting pan. Cook for 30-35 minutes. Remove from oven and remove ties and place in refrigerator for 10 minutes to chill the surface of the meat.

Spread pastry with liver pate and place meat in the center. Wrap pastry around meat overlapping the long sides; trim excess pastry from end and fold like a Christmas gift. Brush with egg white al lover and seal. Place seam side down on a shallow roasting pan. Any extra pastry can be cut into a cute pattern and placed on top on the meat and brushed with egg white. Stick in the meat thermometer set for 140º Bake in the 425 º oven for about 25 more minutes until the pastry is golden and/or the meat thermometer says 140º

Bordelaise Sauce:
In a medium sauce pan combine water, Dry Red Wine, onion, Thyme, Instant beef bouillon granule, and 1 Bay Leaf. Bring to a boil. Simmer for 15-20 minutes. You should have about 1 1/3 Cups. Remove bay leaf. Stir together Butter and Flour and add to wine mixture. Cook and stir until thick and bubbly and then cook for 1 more minute. Stir in Snipped fresh parsley. It makes about 1 cup.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30-40 Minutes
Personal Notes:
Personal Notes:
Cathy teasingly requested this when I asked what she wanted to eat when she came to visit--so I made it!

 

 

 

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