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home > recipes > meat > beef wellington ala roz
This is a terrific "make ahead" cocktail party dish. Everyone can have a small slice, satisfy their beef craving without blowing their diets. Not for everyday. Terry * Exported from MasterCook Mac * Beef Wellington ala Roz Recipe By : Roz at The Paper Place/tpogue@idsonline.com Serving Size : 8 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds beef tenderloin 2 packages 7 oz pkgs of onion cresent rolls 1 egg white Cheese Sauce 1 beef bouillon 1 cup water 3 tablespoons butter 3 tablespoons flour 1 1/2 cups dry white wine 1 cup milk 4 ounces gruyere cheese -- shredded 3 ounces 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 sliced Wellington - - - - - - - - - - - - - - - - - - Per serving: 994 Calories; 78g Fat (74% calories from fat); 58g Protein; 5g Carbohydrate; 240mg Cholesterol; 613mg Sodium Serving Ideas : Option:spread pate on beef before wrapping in dough NOTES : The sauce is what makes this so delicious and different. Roz

Beef Wellington ala Roz


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keyword: wellington
ethnicity: english
recipes for meat
recipes by tpogue
Email Address:
(posted February 14, 1999)

This is a terrific "make ahead"
cocktail party dish. Everyone can have a
small slice, satisfy their
beef craving without blowing their diets. Not
for everyday.
Terry

* Exported from MasterCook Mac *

Beef Wellington ala Roz

Recipe By : Roz at The Paper Place/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories :
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds
beef tenderloin
2 packages 7 oz pkgs of
onion cresent rolls
1
egg white
Cheese Sauce
1
beef bouillon
1 cup water
3 tablespoons
butter
3 tablespoons
flour
1 1/2 cups
dry white wine
1 cup
milk
4 ounces gruyere
cheese -- shredded
3 ounces
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 sliced Wellington

- - - - - - - - - - - - - - - - - -

Per serving: 994 Calories; 78g
Fat (74% calories from fat); 58g Protein; 5g Carbohydrate; 240mg Cholesterol; 613mg Sodium

Serving Ideas : Option:spread pate on
beef before wrapping in dough

NOTES : The
sauce is what makes this so delicious and different.
Roz





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