Easy Beef Wellington With Barnaise Sauce Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
4 lbs: Beef tenderloin, evenly
1/2 cup: Liver pat,
-shaped,
1 T: Parsley, fresh, minced
1 cup: Mushrooms, fresh, cleaned
Prepared crust, (enough for
-& minced,
-four 9" pie crusts),
2 T: Onion, minced
, Water
1 T: Butter, sweet
1: Egg white,
1 T: Olive oil,
BARNAISE SAUCE
3: Shallots, chopped, OR
2 t: , Water
3 T: Onion, chopped
4: Egg yolks,
1: Parsley sprig,
1/4 cup: Butter, sweet, softened
1/2 tsp: Tarragon, dried
Salt,
1/2 tsp: Chervil, dried
Cayenne,
1/4 cup: Red wine vinegar,
Directions:
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 mushrooms and onion in butter and olilve oil; blend
in pat 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 Barnaise
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. Submitted By SAM WARING On
10-09-94
Source from luhu.jp
in preheated 450 F. oven 25 minutes, or until meat thermometer
registers 130 F. Remove meat from oven; cool.
Meanwhile, saut mushrooms and onion in butter and olilve oil; blend
in pat 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 Barnaise
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. Submitted By SAM WARING On
10-09-94
Source from luhu.jp