Ruthann’s (Roo Roo) Beef Wellington

Directions

• Marinate (3 days before serving)
• Place meat in a shallow dish and pour over marinade. Cover and refrigerate 24 hours; turn occasionally.
• First Cook of Beef (2 days before serving)
• Preheat oven to 425°
• Remove meat from refrigerator the day before serving, drain off marinade and reserve. Dry meat. Fold the thin portion of meat under to form a uniformly this strip. Rub meat with oil or melted butter. Bake for 30 minutes, turning meat once. Reserve pan juices, with fat skimmed off. Let meat cool and refrigerate until next day.
• Madeira Sauce (day before serving)
• Add all except the cornstarch to a saucepan and cook down for about 5 minutes. Add a few tablespoons sauce to cornstarch, wisk, then add to the pan. Heat over low until slightly thickened. Refrigerate until time to reheat.
• Stuffing (day before serving)
• Add first 3 ingredients to pan and saute about 8-10 until mixture seems dry. Stir in wine and boil down until almost evaporated. Season with salt and pepper then blend in pate. Cover and refrigerate.
• Pastry (day before serving)
• Mix flour and salt. Cut in butter and shortening. Sprinkle in water, a little at a time, mixing until dough holds together. Wrap in wax paper and refrigerate.
• Assembly (3-4 hours before serving)
• Remove meat and stuffing from refrigerator and allow to come to room temperature.
• Roll out pastry into a 9 x 14 inch rectangle about ¼ inch thick. Spread stuffing over pastry leaving a small edge around the borders. Place meat in center. Fold pastry over meat and seal seams and ends with water. Place seam side down on a buttered cookie sheet and brush top and sides with an egg lightly beaten with a teaspoon of water. With a very sharp knife make hatch marks all over top of pastry. Prick with a fork on the sides.
• Cook (1 hour before serving)
• Preheat oven to 425°
• Bake for 15 minutes then decrease temperature to 375° and bake for 30 minutes more.
• Allow beef to rest for 20 minutes. Move carefully to a heated serving platter for carving. Slice 1 ½ inch slices. Serve with reheated Madeira sauce.