"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Elegant Beef Wellington Recipe

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This recipe for Elegant Beef Wellington, by , is from Nana's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1-4 to 5 lb. Eye of Round Beef Roast-salted and peppered;

3 1/2 c. sifted flour
1 tsp.salt
1 c. butter-chilled
2 tbsp. Crisco
6 tbsp. (approx.) water.

1 lb. Mushrooms-finely chopped;
1/2 c. Ham-minced;
1/4 c. Green Onions-chopped;
1/4 c. Butter;
1/2 tsp. marjoram;
1/2 tsp thyme;
2 tsp. flour;
2 tbsp. chopped parsley;
1/4 c. Beef Broth.

Place room temperature beef roast on a rack in a shallow pan. Bake at 425 for 30 minutes. Cool then trim off all fat. Let stand.

Prepare pastry and cover.

Prepare Duxelles:
Saute mushrooms and onions in butter until liquid evaporates, stir in salt and herbs. Add flour, then broth and cook stirring until thickened.
Stir in parsley and minced ham. Cool.

Roll out pastry 3 inches longer than roast and 12-13 inches wide. Spread cooled Duxelles on pastry rectangle to within 1 inch of edges. Place roast on center of pastry and seal edges around roast. Trim ends so that only a single layer of pastry remains on ends.

Use any scraps to decorate top of log. Brush with egg wash (1 egg beaten with 1 Tbsp. water) and sprinkle with sesame seeds.

Place on shallow pan and Bake 400 for 35 minutes until brown.

Let stand 15 to 20 minutes before slicing.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
Garnishing the serving platter with small hollowed out tomatoes filled with horseradish cream gives this roast a colorful presentation.




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