Easy beef wellington with bearnaise sauce
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef tenderloin; evenly shaped |
| 1 | cup | Mushrooms, fresh; cleaned & minced |
| 2 | tablespoons | Onion; minced |
| 1 | tablespoon | Butter, sweet |
| 1 | tablespoon | Olive oil |
| ½ | cup | Liver pat=82 |
| 1 | tablespoon | Parsley, fresh; minced |
| Prepared crust; (enough for four 9\" pie crusts) | ||
| ;Water | ||
| 1 | Egg white | |
| 3 | Shallots; chopped, OR | |
| 3 | tablespoons | Onion; chopped |
| 1 | Parsley sprig | |
| ½ | teaspoon | Tarragon, dried |
| ½ | teaspoon | Chervil, dried |
| ¼ | cup | Red wine vinegar |
| 2 | teaspoons | ;Water |
| 4 | Egg yolks | |
| ¼ | cup | Butter, sweet; softened |
| Salt | ||
| Cayenne | ||
Directions
B=90ARNAISE SAUCE
Place tenderloin, fat-side up, on rack in shallow roasting pan; roast in preheated 450 F. oven 25 minutes, or until meat thermometer registers 130 F. Remove meat from oven; cool.
Meanwhile, saut=82 mushrooms and onion in butter and olilve oil; blend in pat=82 and parsley, blending well. Roll pastry on lightly floured board into two 12x8-inch rectangles; spread half of pate mixture evenly on each rectangle, leaving 1-inch 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 of pastry with water; overlap and press to securely seal edges. (Roll out remaining dough and cut decorative shapes for top.) Add 1 tablespoon water to egg white for egg wash; beat lightly and spread evenly over entire top of pastry. Bake in preheated 400 F. oven 40 minutes, or until pastry is golden. Slice and serve with B=82arnaise Sauce.
Sauce: Combine shallots, parsley, tarragon, chervil and vinegar in water; bring to a boil and simmer 3 minutes. Drain. Add liquid, a few drops at a time, to egg yolks in top of double boiler, stirring constantly with wire whisk. Cook over hot water, stirring constantly, until mixture thickens.
Add butter, 1 tablespoon at a time, blending well after each addition.
Season to taste with salt and cayenne. Serve with Beef Wellington.
Posted by Sam Waring to the Fidonet InterCook echo 10-94 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 28, 98