Beef Wellington Recipe

• 5 pound fillet of beef, trimmed of all fat
• 3 lg. pcs suet
• 2 tbsp. butter
• 1/2 pound chicken liver
• 1/2 pound fresh mushrooms, finely minced
• 1/4 pound cooked ham, finely grnd
• 1 tbsp. catsup
• 1/3 c. sherry
• 1 egg yolk, beaten
• 1/2 c. parsley, minced

1. 1.
2. Place fillet on rack in roasting pan, cover with suet.
3. Insert meat thermometer into center of fillet.
4. Roast to desired degree of doneness in preheated 425 degree oven.
5. 2.
6. Remove fillet from oven and throw away suet.
7. Cold fillet about 30 min and chill till ready to use.
8. 3.
9. Saute/fry chicken livers in butter; chop, return to skillet and add in mushrooms, ham, catsup and sherry.
10. Cook, stirring occasionally, 10 min.
11. Place in bowl.
12. Cold.
13. 4.
14. Stir in beaten egg yolk and parsley; chill till ready for use.
15. This part of recipe can be prepared the day prior to serving.

beef, suet, butter, chicken, mushrooms, ham, catsup, sherry, egg yolk, parsley

Taken from cookeatshare.com/recipes/beef-wellington-23678 (may not work)