On Sun, 13 Feb 2005 12:37:44 +0100, "jacqui{JB}"
> wrote:

>"Nathalie Chiva" >
>wrote in message ...
>
>> My Beef Wellington recipe. The results are
>> delicious, but I cringe whan I get asked for
>> the recipe, it's so trashy...
>
>So ... do tell.
>-j


Well, it involves beef filet (that's the non-trashy part), canned
mushrooms (it really isn't any better with fresh stewed ones, I
tried), storebought puff pastry dough (that's the one dough I can't
make), and a tube of liver paste. You brown the filet in a bit of oil
in a frying pan, let it cool, warm the oven (240°C, 480°F). You put
the contents of the liver paste tube evenly on the dough, leaving a 1
inch border all around. Then you distribute the mushrooms evenly on
the liver paste, season the beef with salt and pepper, lay it down on
the prepared dough, roll it in the dough, close the dough around it,
brush with egg yolk if you wish, and put in the oven. When the pastry
is done, the filet is also.
But it's great, and people keep asking for the recipe, oh the shame of
me!

Nathalie in Switzerland