Side Pannel
Easy Beef Wellington with Bearnaise Sauce
Easy Beef Wellington with Bearnaise Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef
Ingredients List
- 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
Directions
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.
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.
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