Country-Style Beef Wellington

Name: Country-Style Beef Wellington
Yield: Makes about 12 servings
Ingredients: 1 (6 to 8 lb.) whole tenderloin of beef (fold rib end under sirloin), or 5 lb. center cut of filet, or 6 lb. rib eye roast; 1 (4 oz.) can mushrooms, drained and finely chopped; 1½ tsp. celery seeds; ⅔ c. shortening; 1 tsp. salt; 3 tblsp. chopped parsley; 1 (8 oz.) pkg. liverwurst; 3 c. sifted flour; ½ c. finely chopped onion; 2 tblsp. melted butter; 1 egg, slightly beaten; ½ c. plus 2 tblsp. cold water

Preparation info

Makes about
12
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

You roast the beef one day, add the crust and bake the next

Ingredients

1 (6 to 8 lb.) whole tenderloin of beef (fold rib end under sirloin), or 5 lb. center cut of filet, or

Main course
Dinner

Method

Tie meat securely if you use a folded filet. Insert meat thermometer into center of meat; roast uncovered in slow oven (300 to 325°) until thermometer reaches 140° (rare). Cool, wrap and refrigerate.
Next day, sauté mushrooms and onion in butter until onion is tender. Combine with liverwurst, and mix. Chill.
To make crust, mix flour, salt, parsley and c