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Cut the chateau briand into serving size portions. Set the portions in some wine and put it aside while you fiddle with the phylo pastry.
Unroll the phylo and carefully peel off one sheet. Brush with melted butter and layer another sheet on top of the
first. Cut the pastry to 2 inches larger than the width of the beef portions, leaving the full length of the pastry for rolling. (You will have a long rectangle). Remember to keep the
phylo covered with a damp cloth so it won't dry out. (Once it starts to dry out, and it happens fast, it is impossible to work with).
Place one beef portion on the cut sheet of phylo about 2 inches from the end, spread liberally with pate, (Optional:
lay a basil leaf on top of the pate), sprinkle with salt and pepper and roll the beef up, cigar style. Moisten both ends with a little milk and pinch them together well. Brush with butter and
lay on a greased baking sheet.
Do each portion separately so that the phylo you are working with does not dry out. Once you have all of your
portions rolled and placed on a greased rack, bake in a 325 degree oven for about 30 minutes. Less if you like your meat rare, more if you like it well done.
It's always fun to use the left over phylo to decorate the wellingtons. You can layer it to a thickness of 4
and cut it into shapes with a cookie cutter. These shapes can be "glued" to the top of the wellingtons with a touch of milk.
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