Beef Wellington Ala Roz Recipe

• 5 lb Beef tenderloin
• 2 pkt 7 ounce pkgs of onion cresent rolls
• 1 x Egg white Cheese Sauce
• 1 x Beef bouillon
• 1 c. Water
• 3 Tbsp. Butter
• 3 Tbsp. Flour
• 1 1/2 c. Dry white wine
• 1 c. Lowfat milk
• 4 ounce Gruyere cheese, shredded
• 3 ounce Roquefort cheese, crumbled Salt and pepper

1. Roast meat at 425F about 40 min.
2. Cold, cover and refrigeratefour hrs or possibly overnite.
3. Tim fat and clean nicely.
4. Talk pkgs.
5. of rolls and lightly flour a board.
6. Roll a 13 x 10 rectangle.
7. Wrap meat in the dough and brush lightly with egg white.
8. Bake in warm 400F oven 25 min till crescent dough browns.
9. For the Cheese Sauce Make a roux with flour and butter, add in beef bouillion, white wine, and lowfat milk, Cook till slightly thickenend.
10. Add in cheeses and cook till smooth.
11. Season with salt and pepper to taste.
12. Server over sliced Wellington

tenderloin, pkgs of onion, egg white cheese sauce, bouillon, water, butter, flour, white wine, milk, gruyere cheese, cheese

Taken from cookeatshare.com/recipes/beef-wellington-ala-roz-82696 (may not work)