3 lbs beef rib-eye or tenderloin roast
1/4 cup butter
2 cups sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoon sherry
1/4 cup chopped parsley
4 oz liver pate’
1 egg; beaten
Pastry (enough for 2 double crust pies or 1 pkg frozen puff pastry
Preheat oven to 425o F (220o C). Roast beef on a rack in an uncovered roaster for 50 minutes or until the meat thermometer reads 120oF (50oC). Remove from oven, let stand 30 minutes. Saute mushrooms and onion in butter until tender. Add sherry and parsley. Cook until all liquid evaporates; cool. Roll pastry into 18 inch x 14 inch (45cm x 35cm) rectangle about 1/4 inch (6 cm) thick. Spread pate’ over pastry leaving 2 inch (5 cm) margin. Spoon mushroom mixture down center of pastry. Place roast, top side down on mushrooms. Wrap meat completely with pastry. Seal edges with beaten egg. Cut steam vents and decorate with extra pieces of pastry. Brush top and sides with egg. *
Bake at 425oF (220oC) for 30 minutes. Cool 10 minutes before carving. Makes 6 to 8 servings.
* Wellington may be prepared to this stage earlier in the day and kept refrigerated.