Beef wellington with bearnaise sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef tenderloin |
| 2 | tablespoons | Minced onion |
| 1 | tablespoon | Sweet butter |
| 1 | tablespoon | Oil |
| ½ | cup | Liver pate |
| 1 | tablespoon | Minced parsley |
| Prepared crust for four 9\" | ||
| Pies | ||
| 1 | Egg white | |
| BEARNAISE SAUCE | ||
Directions
Place tenderloin, fat side up, on rack in shallow baking pan; roast in 450 oven for 25 minutes or until meat thermometer registers 130.
Remove meat from oven, cool. Meanwhile, saute' onion in butter & oil, blend in liver pate & parsley, blending well. Roll pastry on lightly floured board into two 12*8" rectangles; spread half of pate mixture evenly on each rectangle, leaving 1" margin on all sides. Center tenderloin, fat side up, on first rectangle so pate side is inside; cover with remaining rectangle with pate side next to meat. Moisten edges with water; overlap & press to securely seal edges. Add 1 Tbls.
water to egg white for egg wash; beat lightly & spread evenly over entire top of pasrty. Bake in 400 oven for 40 minutes or until pastry is golden brown. Slice & serve with Bearnaise Sauce.
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