Easy Beef Wellington with Bearnaise Sauce

Ready in 1 hour

Try this Easy Beef Wellington with Bearnaise Sauce recipe, or contribute your own. "Butter" and "Beef" are two of the tags cooks chose for Easy Beef Wellington with Bearnaise Sauce.

Top-ranked recipe named "Easy Beef Wellington with Bearnaise Sauce"


Ingredients

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4 lb Beef tenderloin; evenly
1/4 c Red wine vinegar
2 ts Water
4 Egg yolks
1/4 c Butter, sweet; softened
Salt
Cayenne
1 c Mushrooms, fresh; cleaned
2 tb Onion; minced
1 tb Butter, sweet
1 tb olive oil
1/2 c Liver pâté
1 tb Parsley, fresh; minced
Prepared crust; (enough for
Water
1 Egg white
BéARNAISE SAUCE
3 Shallots; chopped, OR
3 tb Onion; chopped
1 sprig Parsley
1/2 ts Tarragon, dried
1/2 ts Chervil, dried

Original recipe makes 12

Servings  

Preparation

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

Calories Per Serving: 573 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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