Post by April B. on Jan 31, 2003 9:23:20 GMT -6
beef wellington w/ currant sauce
5-6 lbs beef tenderloin
prepared pate
golden mushroom soup
1/2 c red wine
2 beef boullion cubes
1 c currants
pie crust or crescent roll dough
salt and pepper to taste
trim and season meat to taste. roast meat for 20-25 minutes at 325 ° F,
until about half the meat is cooked. allow meat to cool and spread pate over
top. roll and seal in dough; set aside.
heat golden mushroom soup and wine in heavy saucepan. add boullion and
currants. simmer for 90 minutes, add more wine as necessary.
30 minutes before serving, put meat back in over and cook at 325 degress F.
cook until desired doneness.
5-6 lbs beef tenderloin
prepared pate
golden mushroom soup
1/2 c red wine
2 beef boullion cubes
1 c currants
pie crust or crescent roll dough
salt and pepper to taste
trim and season meat to taste. roast meat for 20-25 minutes at 325 ° F,
until about half the meat is cooked. allow meat to cool and spread pate over
top. roll and seal in dough; set aside.
heat golden mushroom soup and wine in heavy saucepan. add boullion and
currants. simmer for 90 minutes, add more wine as necessary.
30 minutes before serving, put meat back in over and cook at 325 degress F.
cook until desired doneness.