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Beef Wellington Recipe

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This recipe for Beef Wellington, by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Jasper


1 pkg. frozen refrigerator crescent rolls
2-3 lbs. fillet of beef
3 tspn. Cognac
1 tspn. Water 3 slices of bacon
8 oz. liver pate
1 egg beaten
3 Tbspns. madeira wine

Rub the beef with cognac, or bourbon if desired.
Sprinkle with salt and pepper and then lay bacon strips over top.

Bake for 17 min. at 450 Set aside to cool.*

Make gravy from this cooking.

Roll out rolls, do not separate into individual rolls as marked , but roll package as one piece of dough so that it fits on the top of the beef, on well floured surface.
Spread pate in center of pastry, place cooled fillet on top; fold up sides and seal ends.
Place seam - side down on a baking sheet .

Bake at 425 for 35 min. before serving time, brush top of crust with egg mix.

To serve, add wine to beef gravy.




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