Beef Wellington

• 1 (3 lb) beef tenderloin
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 1/3 - 1/2 cup cold water
• 1 beaten egg
• 1 1/2 cups water
• 2 teaspoons beef bouillon granules
• 1/2 cup cold water
• 1/4 all-purpose flour
• 1/3 cup Burgundy wine
• 1/2 teaspoon dried basil, crushed
• 1 (4 ounce) can liver pate (optional)

1. Place meat on a rack in a shallow roasting pan.
2. Insert meat thermometer.
3. Roast in 425 degree oven for about 45 minutes or until thermometer reads 130 degrees.
4. Remove from pan, cover and refrigerate while preparing pastry.
5. Reserve drippings.
6. For pastry, combine 2 cups flour and salt.
7. Cut in shortening until pieces are the size of small peas.
8. Add 1/3 to 1/2 cup cold water, 1 tablespoon at a time, tossing with a fork until all is moistened.
9. Form into a ball.
10. On a floured surface roll into a 14x12 inch rectangle.
11. If using pate, spread onto the pastry to within 1/2 inch of edges.
12. Center meat on top of the pastry.
13. Wrap pastry around the meat, overlapping the long edges.
14. Brush with egg and seal.
15. Trim excess pastry from the ends.
16. Fold up over the meat, sealing edges.
17. Brush with egg.
18. Place seam side down on a greased baking sheet.
19. Bake in a 425 oven for 35 minutes.
20. To make gravy, in a saucepan heat and stir reserved drippings with 1 1/2 cups water and bouillon until granules dissolve.
21. Combine 1/2 cup cold water with 1/4 flour.
22. Stir into hot bouillon mixture.
23. Stir in burgundy and basil.
24. Cook and stir until thickened and bubbly.
25. Season to taste with salt and pepper.
26. Pass with meat.

beef tenderloin, flour, salt, shortening, cold water, egg, water, beef bouillon granules, cold water, flour, burgundy wine, dried basil, pate

Taken from www.food.com/recipe/beef-wellington-16280 (may not work)