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Beef Wellington

Classicly this specialty is made with filet mignon. Current meat prices encourage the use of cheaper cuts, such as flank steak, sirloin tip (halved), rib eye, or top of the round.

Instructions:-
Preheat oven to 325ºF.

Roast selected cut of meat in uncovered pan until almost desired doneness. If necessary, place a layer of fat on tip. A 4-pound rib eye roast would require about 2 hours.
Season with:-
salt
onion powder
granulated garlic (optional)
pepper
Allow to cool until warm to the touch.

To make pastry, mix together with a fork:-
3 cups Basic Baking Mix
1 cup thick dairy sour cream

Turn onto a lightly floured surface and knead gently 8 to 10 times. Roll out 1/8-inch thick. Completely wrap roast in pastry and seal edges. Decorate with pastry cut-outs.

Brush with a mixture of:-
1 egg yolk
1 tablespoon water

Bake in preheated 325ºF oven for 20 to 25 minutes or until golden brown.
Serve hot or cold.

Makes 6 to 10 servings (depending on size of raost and appetites).