Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Easy Beef Wellington With Bearnaise Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 12

4 Pound(s) Beef tenderloin, evenly
1 Cup(s) Mushrooms, fresh cleaned
& minced
2 Tablespoon(s) Onion, minced
1 Tablespoon(s) Butter, sweet
1 Tablespoon(s) Olive oil
1/2 Cup(s) Liver pat=82
1 Tablespoon(s) Parsley, fresh minced
Prepared crust, enough for
four 9" pie crusts
1 Egg white
3 Shallots, chopped OR
3 Tablespoon(s) Onion, chopped
1 Parsley sprig
1/2 Teaspoon(s) Tarragon, dried
1/2 Teaspoon(s) Chervil, dried
1/4 Cup(s) Red wine vinegar
4 Egg yolks
1/4 Cup(s) Butter, sweet softened

Place tenderloin, fat-side up, on rack in shallow roasting pan; roast
inpreheated 450 F. oven 25 minutes, or until meat thermometer
registers130 F. Remove meat from oven; cool.Meanwhile, saut=82
mushrooms and onion in butter and olilve oil; blendin pat=82 and
parsley, blending well. Roll pastry on lightly flouredboard into two
12x8-inch rectangles; spread half of pate mixture evenlyon each
rectangle, leaving 1-inch margin on all sides. Centertenderloin,
fat-side up, on first rectangle so pate side is inside;cover with
remaining rectangle with pate side next to meat. Moistenedges of
pastry with water; overlap and press to securely seal edges.(Roll out
remaining dough and cut decorative shapes for top.) Add 1tablespoon
water to egg white for egg wash; beat lightly and spreadevenly over
entire top of pastry. Bake in preheated 400 F. oven 40minutes, or until
pastry is golden. Slice and serve with B=82arnaiseSauce.Sauce: Combine
shallots, parsley, tarragon, chervil and vinegar inwater; bring to a
boil and simmer 3 minutes. Drain. Add liquid, a fewdrops at a time,
to egg yolks in top of double boiler, stirringconstantly with wire
whisk. Cook over hot water, stirring constantly,until mixture
thickens. Add butter, 1 tablespoon at a time, blendingwell after each
addition. Season to taste with salt and cayenne. Servewith Beef
Wellington.Posted by Sam Waring to the Fidonet InterCook echo
10-94Posted to MM-Recipes Digest by "Rfm" <> on
Aug 28,

Nutrition (calculated from recipe ingredients)
Calories: 126
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 60.8mg
Sodium: 45.2mg
Potassium: 396.6mg
Carbohydrates: 20.4g
Fiber: 3.6g
Sugar: 8.2g
Protein: 4.2g

Scale this recipe to Servings [?]