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Ingredientes
- 5 lb Beef tenderloin
- 2 pkt 7 ounce pkgs of onion cresent rolls
- 1 x Egg white Cheese Sauce
- 1 x Beef bouillon
- 1 c. Water
- 3 Tbsp. Butter
- 3 Tbsp. Flour
- 1 1/2 c. Dry white wine
- 1 c. Lowfat milk
- 4 ounce Gruyere cheese, shredded
- 3 ounce Roquefort cheese, crumbled Salt and pepper
Direcciones
- Roast meat at 425F about 40 min. Cold, cover and refrigeratefour hrs or possibly overnite. Tim fat and clean nicely.
- Talk pkgs. 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 warm 400F oven 25 min till crescent dough browns. For the Cheese Sauce Make a roux with flour and butter, add in beef bouillion, white wine, and lowfat milk, Cook till slightly thickenend. Add in cheeses and cook till smooth.
- Season with salt and pepper to taste. Server over sliced Wellington
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 442g | |
| Recipe makes 8 servings | |
| Calories 798 | |
| Calories from Fat 386 | 48% |
| Total Fat 43.13g | 54% |
| Saturated Fat 19.57g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 269mg | 90% |
| Sodium 539mg | 22% |
| Potassium 1069mg | 31% |
| Total Carbs 5.24g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.0g | 1% |
| Protein 84.11g | 135% |
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