Summer School 5: Beef Wellington with Liver Pate

Originally Published June 14, 2017
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Beef Wellington with Liver Pate by Mr. D*

Serves 8 people

Preheat oven to 350 degrees.

Salt and pepper a 2 pound tenderloin with 1.5 tsp salt and 1 tsp pepper.Blend the spices together and rub on the tenderloin.

Boil 2 pounds of chicken livers on low heat with 2 tsp salt and 2 tsp pepper in a sauce pan for 20 minutes.

Buy 2 containers of Pillsbury pie crust.

After the chicken livers have cooled down for one hour, put them in blender for 5-6 minutes until it looks like pudding.

Lay your pie crusts on a cookie sheet and lay the seasoned tenderloin across them. Spread the chicken pate on the tenderloin and seal the crusts up, covering the meat completely.

Bake for 1 hour until golden brown. Cut into 3” slices, make brown gravy and ladle a little on each.

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As I typed that up for you an idea arrived: What if I tried to cook up Mr. D*'s recipes? 

Seriously, if the man can get himself to my class and find the presence to take notes and write exams when he hasn't been in a classroom since 1973, shouldn't I try something new, too?

The idea holds me hard and I go off on a walk to think about it.  The other day someone asked me straight out, "What do you like to do?" and I was a little stuck for an answer so I went with "I like EPCOT" which turned out thankfully to be quite a conversation ender.  Five minutes into my walk I realize what I love to do is climb hills, real ones and mental ones.   Maybe cooking complicated recipes is my new hill to climb. 

I decide to cook the Beef Wellington and report it all back to you. 

(continued)