Easy Beef Wellington With Bearnaise Sauce Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Beef tenderloin, evenly shaped
1 cup: Mushrooms, fresh, cleaned & minced
2 tbsp: Onion, minced
1 tbsp: Butter, sweet
1 tbsp: Olive oil,
1/2 cup: Liver pat=82,
1 tbsp: Parsley, fresh, minced
Prepared crust, (enough for four 9" pie crusts)
, Water
1: Egg white,
B=90ARNAISE SAUCE
3: Shallots, chopped, OR
3 tbsp: Onion, chopped
1: Parsley sprig,
1/2 tsp: Tarragon, dried
1/2 tsp: Chervil, dried
1/4 cup: Red wine vinegar,
2 tsp: , Water
4: Egg yolks,
1/4 cup: Butter, sweet, softened
Salt,
Cayenne,
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=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" on Aug 28, 98
Source from luhu.jp
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"
Source from luhu.jp
Tags
Beef