Recipe: REC: Beef Wellington

BEEF WELLINGTON

1 (4 to 4 1/2 lb.) beef filet
Salt to taste
Pepper to taste
Butter pastry
Duxelles
1 egg
Sesame seeds

BUTTER PASTRY:

3 3/4 c. sifted flour
1 tsp. salt
1 c. cold butter
2 tbsp. shortening
3/4 c. (about) ice water

DUXELLES

1 lb. mushrooms, finely chopped
1/4 c. chopped green onion
1/4 c. butter
1/2 tsp. salt
1/2 tsp. marjoram
2 tsp. flour
Dash of pepper
1/4 c. beef broth
2 tbsp. chopped parsley
1/2 c. finely chopped cooked ham

Place beef on rack in shallow baking pan. Sprinkle with salt and pepper. Bake at 425 degrees for 30 minutes. Let stand until cool. Trim off all fat. Roll pastry to rectangle large enough to wrap around beef, about 3 inches longer than roast and 12 to 13 inches wide. Press cool Duxelles into pastry, leaving an an inch uncovered on all edges. Place beef on pastry. Moisten pastry edges; enclose beef, pressing edges firmly together. Trim off excess pastry from ends so single layer covers ends of roast. Place roll, seam side down on shallow baking pan. Cut decorations from pastry trimmings; place on top. Brush pastry with egg beaten with 1 tablespoon water. Sprinkle with sesame seeds. Bake at 400 degrees for 30 to 35 mi30 minutes. Let stand until cool. Trim off all fat. Roll pastry to rectangle large enough to wrap around beef, about 3 inches longer than roast and 12 to 13 inches wide. Press cool Duxelles into pastry, leaving an an inch uncovered on all edges. Place beef on pastry. Moisten pastry edges; enclose beef, pressing edges firmly together. Trim off excess pastry from ends so single layer covers ends of roast. Place roll, seam side down on shallow baking pan. Cut decorations from pastry trimmings; place on top. Brush pastry with egg beaten with 1 T water.