• 2 1/4 pounds beef tenderloin roast
• 2/3 cup lard, cold and coarsely chopped, plus more for greasing the pan
• 2 1/4 cups unbleached all-purpose flour, divided
• 1/2 teaspoon salt
• 2 1/3 to 2 1/2 cups cold water, divided
• 1 can (4 3/4 ounces) liver paté
• 1 egg, beaten
• 2 teaspoons instant beef bouillon granules
• 1/3 cup burgundy wine
• 1/2 teaspoon crushed dried basil
• Salt and freshly ground black pepper, to taste
1. Heat oven to 425 F.
2. Rinse the tenderloin with cold water; pat dry. Trim any excess fat or connective tissue. Place tenderloin on a rack in a shallow roasting pan. Insert a meat thermometer into center of the tenderloin. Roast for 45 minutes, or until thermometer registers 130 F. Remove beef from oven; remove from pan and place on a platter. Reserve the drippings. Cover tenderloin with aluminum foil and refrigerate while preparing the pastry.
3. Grease a baking sheet with lard and set aside.
4. In a large bowl, combine 2 cups flour with salt. Using a pastry blender, cut in the lard until mixture resembles coarse crumbs. Add 1/3 to 1/2 cup cold water, 1 tablespoon at a time, tossing with a fork until moist.
5. Gather the dough into a ball and transfer to a lightly floured surface. Roll the dough out into a 12-by-14-inch rectangle. Evenly spread paté over the dough to within 1/2 inch of the edges. Center the tenderloin on the pastry and wrap the dough around the meat. Trim any excess pastry; pinch wrapped pastry to seal. Brush pastry with beaten egg. Place the meat roll, seam side down, on prepared baking sheet. (Note: If desired, roll out remaining pastry scraps, cut into decorative shapes and place on meat roll; pinch into place, and brush with beaten egg.)
6. Bake for 35 minutes, or until pastry is golden brown and flaky. While baking, cover with foil to prevent overbrowning, if necessary.
7. While the meat roll is cooking, prepare gravy, if desired, by transferring the reserved drippings to a small saucepan and stirring in 1 1/2 cups cold water and beef bouillon granules. Cook and stir over medium-low heat until mixture is blended and bouillon has dissolved.
8. In a bowl, whisk together remaining 1/2 cup cold water with remaining 1/4 cup flour; add and stir into bouillon mixture. Add wine and basil, and cook, whisking constantly, until gravy is thick, 1 to 2 minutes. Season with salt and pepper, to taste. Pour gravy into a serving bowl.
9. When the meat roll is done cooking, remove it from the oven and let it rest for 15 minutes. Cut into 8 slices. Serve alongside gravy so guests can serve themselves.
Looking for more out-of-the-ordinary Christmas recipes? Try some of our other Non-Traditional Holiday Recipes.