|
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.
|
|