Beef Veal: Beef Wellington 03 by Recipe Cottage

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	Beef Wellington 03

		Beef Wellington 3 cups flour 1 tsp. salt butter 3 or 4 large pieces suet 5 to 6 lb. fillet of beef 4 chicken livers 1/2 lb. fresh mushrooms, finely chopped 1/4 lb. ham, finely ground 1 Tbsp. catsup 1/3 cup sherry 1 egg, separated Three days before serving: Make puff pastry. Sift flour into large bowl; make well in center; pour in 3/4 cup water and 1 teaspoon salt. Mix with fork, adding 1/2 cup more water as it is absorbed into flour; chill 15 minutes. On floured board, roll pastry into rectangle 1/4-inch thick. Shape 1 1/2 cups firm, but not hard, butter into flat square cake 1/4-inch thick; place in center of pastry; fold pastry over it like an envelope. Roll into thin rectangle, taking care not to let butter break through. Fold into thirds, then refold resulting rectangle into thirds (this is a "turn"). Do 2 more turns. Chill 20 minutes. Do 2 more turns; chill 30 minutes. Repeat turns twice more; wrap in foil and chill. Day before serving: Preheat oven to 425 degrees. Place suet over fillet. In shallow roasting pan, roast to desired degree of doneness, 140 degrees for rare (about 40 minutes). Remove suet, cool and refrigerate. Saute livers in 2 tablespoons butter until browned; chop fine. In same pan, saute mushrooms, ham, catsup and sherry 10 minutes; stir occasionally. Cool; stir in beaten egg yolk; remove to bowl, cover and refrigerate. About 1 hour before serving: Roll 3/4 of puff pastry into 18-inch square or 1 large enough to enclose fillet. Lay bottom of fillet along one edge of pastry. Pat liver mixture on top of fillet. Lift pastry up and over fillet; tuck in ends, place seam side down, on cookie sheet. Preheat oven to 425 degrees. Brush pastry with slightly beaten egg white. Use rest of pastry to make decorations for top; cut out with cookie cutters or by knife. Brush decorations with egg white. Bake 30 to 40 minutes or until golden brown. Cool 3 minutes before slicing for serving. Use roasting pan or cookie sheet. Serves 10.