Title: Country Beef Wellington
Categories: Entree Meat
Yield: 12 Servings

6	lb	Rib eye roast *
4	oz	Mushrooms, drained, chopped
1/2	c	Onion, fine chopped
2	tb	Butter, melted
8	oz	Liverwurst
3	c	Flour, sifted
1	ts	Salt
3	tb	Parsley, chopped
1 1/2	ts	Celery seeds
2/3	c	Shortening
1/2	c	Cold water
2	ts	Cold water
1		Egg, slightly beaten

* A 6-8 pound whole tenderloin of beef or 5 pound center cut of filet may be substituted for the rib eye roast.

Tie meat securely if you use a folded filet. Insert meat thermometer into center of meat; roast uncovered at 325 F. until temperature reaches 140 degrees (rare). Cool, wrap and refrigerate.

The next day saute mushrooms and onion in butter until onion is tender. Combine with Liverwurst and mix. Chill.

To make crust mix flour, salt, parsley, and celery seeds. Cut in shortening until mixture is consistency of tiny peas. Sprinkle on cold water 1 tbs at a time, tossing with a fork.

Shape dough into a rectangle about 1\8 inch thick, measuring 2 inches wider than the length of the roast, 2 inches longer than the circumference. Save pastry scraps.

Remove string from cold roast. Pat Liverwurst mixture onto roast, covering top and sides only.

Place roast, coated side down, on pastry rectangle. Fold up pastry to meet along center top and ends. Trim off extra pastry, moisten edges and press together firmly to seal well.

Place pastry covered roast, sealed edges down (Liverwurst side is now up) in a greased shallow pan.

Roll pastry scraps and cut out 3 flowers, 3 leaves, and 3 stems Brush pieces with beaten egg and seal to top of roast in attractive design. Brush entire surface with beaten egg; prick with fork.

Bake at (375 F.) 1 hour or until crust is golden brown. Remove roast from pan, and let stand 15 minutes prior to carving.

>>> JJ <<< 9-30-95

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