Top-ranked recipe named "Beef Wellington with Bearnaise Sauce"
Try this Beef Wellington with Bearnaise Sauce recipe, or contribute your own. "Butter" and "Meats" are two tags used to describe Beef Wellington with Bearnaise Sauce.
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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