Roast Beef Wellington

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3 - 4 lbs. boneless roast of beef – sirloin tip or eye of round

1 cup ground ham

1 cup ground mushrooms

2 or 3 tbsp. sherry or white wine

tsp. dry mustard

tsp. marjoram or rosemary

Salt and pepper

Crust

2 cups flour – sifted

1 tsp. salt

12 tbsp. shortening

3 or 4 tsp. ice water

2 egg yolks beaten.

Season roast and let stand.  Add 2 tbsp. sherry to ground ham and mushrooms.  Season mixture with salt and pepper, mustard and marjoram.  Make a past of it and pat it all around the roast like icing.

This is special.  Serve it at Christmas or Easter or engagement parties.  It comes with a warning though.  If you can get the whole thing cooked and served without cracking the crust.... you are a Magician.  A true Merlin of the kitchen.  Good luck...and be very careful.  Maybe you should practice walking on eggs before trying this recipe.  But then again...it's only going to break when you cut it to serve it anyway.  So don't be afraid.  It's still going to be worth the effort.

Preheat Oven To: 350

Serves: 8

Serve With:  Dry red wine, Broccoli in mustard sauce or Minted Peas and roasted baby potatoes.

Prepare crust.  Blend flour, salt and butter with fingers until mealy.  Add water and blend into dough.  Roll between wax paper and refrigerate 15 – 20 min.  Roll out crust and place roast in center.  Cover the roast with crust, pinching the edges together.

Place on a rack sprayed with oil in roaster and bake 350 for 20 – 25 min per pound.  About 15 minutes before removing roast from oven, brush with beaten egg yolk to give it a golden colour. Let cool 15 minutes before removing from rack and setting it gently on a platter. 

Good luck!