Impress your friends and family this holiday season with this wonderful meal. Tender and tasty...your family will surely ask you for the recipe. - Submitted by Donna K. Condry from San Diego, CA.

Beef Wellington

2 1/4 pounds beef tenderloin
1 1/2 cups all-purpose flour
1/2 cup vegetable shortening
1 large egg yolk, beaten
3 tablespoons cold water
1/2 cup deli or canned liver pate`
1 large egg white, beaten

Bordelaise Sauce (recipe follows)

1. Preheat oven to 425°F (220°C).
2. If roast is long and thin, fold narrow ends under and tie. If roast is flat and wide, tie crosswise in 2 or 3 places to form a rounder roast. (Finished shape should be about 7 X 3 1/2-inches.) Place meat on a rack in a shallow roasting pan. Roast for 35 minutes. Remove from pan (remove strings if tied). Refrigerate about 10 minutes to cool surface.
3. Meanwhile, for pastry, combine flour and 1/8 teaspoon salt. Cut in the shortening until pieces are the size of small peas. Combine egg yolk and water. Add to flour mixture, tossing with a fork till all is moistened. (If necessary, add 1 or 2 tablespoons additional water to moisten.) Form into a ball.
4. On a floured surface, roll dough into a 14 x 12-inch rectangle. Spread pastry with pate` to within 1 1/2-inches of edges. Center meat atop pastry. Loosely wrap pastry around meat, overlapping long sides. Brush edges with beaten egg white and seal. Place seam side down in a greased shallow baking pan. Reroll any trimmings to make cutouts. Place cutouts on pastry-covered meat. Brush remaining egg white over pastry.*
5. Bake about 25 minutes or till pastry is golden and meat is done to desire taste. Serve with Bordelaise Sauce. If desired, garnish with parsley sprigs.

Makes 6 servings.

Bordelaise Sauce:

1. In a medium saucepan combine 1 1/2 cups water, 3/4 cup dry red wine, 2 tablespoons finely chopped shallot or onion, 1 teaspoon instant bouillon granules and 1 bay leaf.
2. Bring to boil; reduce heat. Simmer for 15 to 20 minutes. Remove bay leaf. Stir together 3 tablespoons softened margarine or butter and 2 tablespoons all-purpose flour. Add to wine mixture. Cook and stir till thick and bubbly. Cook and stir for 1 minute more. Stir in 1 tablespoon snipped parsley.

Makes about 1 cup sauce.

Note: If desired, insert a meat thermometer into pastry-wrapped meat. Roast to 140°F (60°C).