• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Beef Wellington with Bearnaise Sauce

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 4 lb Beef tenderloin
  • 2 tb Minced onion
  • 1 tb Sweet butter
  • 1 tb Oil
  • 1/2 c Liver pate
  • 1 tb 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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