Easy Beef Wellington With Bearnaise Sauce Recipe
Servings: 12
Ingredients
- 4 lb Beef tenderloin, proportionately shaped
- 1 c. Mushrooms, fresh, cleaned & chopped
- 2 Tbsp. Onion, chopped
- 1 Tbsp. Butter, sweet
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Liver pat=82
- 1 Tbsp. Parsley, fresh, chopped Prepared crust, (sufficient for four 9" pie crusts) Water
- 1 x Egg white
- 3 x Shallots, minced, Or possibly
- 3 Tbsp. Onion, minced
- 1 x Parsley sprig
- 1/2 tsp Tarragon, dry
- 1/2 tsp Chervil, dry
- 1/4 c. Red wine vinegar
- 2 tsp ,Water
- 4 x Egg yolks
- 1/4 c. Butter, sweet, softened Salt Cayenne
Directions
- Place tenderloin, fat-side up, on rack in shallow roasting pan; roast in preheated 450 F. oven 25 min, or possibly till meat thermometer registers 130 F. Remove meat from oven; cold.
- 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 mix proportionately 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 in 1 Tbsp. water to egg white for egg wash; beat lightly and spread proportionately over entire top of pastry. Bake in preheated 400 F. oven 40 min, or possibly till pastry is golden brown. Slice and serve with B=82arnaise Sauce.
- Sauce: Combine shallots, parsley, tarragon, chervil and vinegar in water; bring to a boil and simmer 3 min. Drain. Add in liquid, a few drops at a time, to egg yolks in top of double boiler, stirring constantly with wire whisk. Cook over warm water, stirring constantly, till mix thickens.
- Add in butter, 1 Tbsp. at a time, blending well after each addition.
- Season to taste with salt and cayenne. Serve with Beef Wellington.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 12 servings | |
| Calories 389 | |
| Calories from Fat 203 | 52% |
| Total Fat 22.68g | 28% |
| Saturated Fat 9.69g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 187mg | 62% |
| Sodium 131mg | 5% |
| Potassium 554mg | 16% |
| Total Carbs 1.22g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.26g | 0% |
| Protein 42.35g | 68% |
