- 5 pounds beef tenderloin
- 2 packages Onion Cresent Rolls
- 1 egg white
- Cheese Sauce:
- 1 beef bouillon
- 1 cup water
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cup dry white wine
- 1 cup milk
- 4 ounces gruyere cheese — shredded
- 3 ounces roquefort cheese — crumbled
- salt and pepper
- Preheat oven to 400F. Trim the beef tenderloin of fat and skin. Cut the end and wrap the meat with 4 thin slices of pork fat lenghwise.
- In a large saute pan, heat the oil until very hot and saute the meat on all sides. Season with salt and black pepper. Let the meat brown slightly. Place in the hot oven for 15 to 20 minutes for rare to medium. (20 minutes if beef is hot 25 minutes if beef is room temperature.
- Cool, cover and chill four hours or overnite. Take packages of rolls and lightly flour a board. Roll a 13 x 10 rectangle. Wrap meat in the dough and brush lightly with egg white. Bake in hot 400F oven 25 minutes until crescent dough browns.
- For the Cheese Sauce:
- Make a roux with flour and butter, add beef bouillion, white wine, and milk
- Cook until slightly thickenend.
- Add cheeses and cook until smooth. Season with salt and pepper to taste.
- Serve over sliced Wellington.
Filed Under: Food