Try this Beef Wellington with Bearnaise Sauce recipe, or contribute your own.
Suggest a better descriptionPlace 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (1883g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4684 | ||
Calories from Fat: 3152 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 350.2g | 467 % | |
Saturated Fat 140.9g | 705 % | |
Monounsaturated Fat 149.8g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 1228mg | 378 % | |
Sodium 968mg | 33 % | |
Potassium 5586.1mg | 147 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.9g | ||
Protein 359.8g | 514 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4684
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