Recipe: Easy Beef Wellington with Bearnaise Sauce

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Categories: Beef

Yield: 12 Servings

      4 lb Beef tenderloin; evenly
           -- shaped
      1 c  Mushrooms, fresh; cleaned
           -- & minced
      2 tb Onion; minced
      1 tb Butter, sweet
      1 tb Olive oil
    1/2 c  Liver pat=82
      1 tb Parsley, fresh; minced
           Prepared crust; (enough for
           -- four 9" pie crusts)
           ;Water
      1    Egg white

---------------B=90ARNAISE SAUCE--------------------

      3    Shallots; chopped, OR
      3 tb Onion; chopped
      1    Parsley sprig

1/2 ts Tarragon, dried
1/2 ts Chervil, dried
1/4 c Red wine vinegar

      2 ts ;Water
      4    Egg yolks
    1/4 c  Butter, sweet; softened
           Salt
           Cayenne

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@usa.net> on Aug 28, 98

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