Beef Wellington Ala Roz
Serving Size : 8
Ingredients for prepare Beef Wellington Ala Roz
:
| Amount | Measure | Ingredient - Preparation Method |
| 5 | pounds | beef tenderloin |
| 2 | 7 oz package | - onion crescent rolls |
| 1 | | egg white |
cheese sauce
beef wellington ala roz |
| 1 | | beef bouillon |
| 1 | cup | water |
| 3 | tablespoons | butter |
| 3 | tablespoons | flour |
| 1 1/2 | cups | dry white wine |
| 1 | cup | milk |
| 4 | ounces | gruyere cheese - shredded |
| 3 | ounces | Roquefort cheese - crumbled |
recipe Beef Wellington Ala Roz
Preheat oven to 400F. Trim the
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beef tenderloin of fat and skin. Cut the end and wrap the meat with 4 thin slices of
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pork fat lengthwise. In a large sautй pan, heat the oil until
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very hot and sautй the meat on all sides. Season with salt and black pepper. Let the meat
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brown slightly. Place in the hot oven for 15 to 20 minutes for rare to medium. (20
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minutes if beef is hot 25 minutes if beef is room temperature. See note
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SPECIAL NOTE; you can sear this 2 to 3 hours ahead of the roasting time. Cool, cover and chill four
Beef Wellington Ala Roz
hours or overnight. Talk packages of rolls and lightly flour a board. Roll a 13 x 10 rectangle. Wrap
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meat in the dough and brush lightly with egg white. Bake in hot 400F oven 25
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minutes until crescent dough browns. For the Cheese Sauce Make a roux with flour and
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butter, add beef bouillon, white wine, and milk, Cook until slightly thickened. Add
Beef Wellington Ala Roz
cheeses and cook until smooth. Season with salt and pepper to taste. Serve over
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sliced Wellington
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