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

Ingredients:
4 Pound(s) Beef tenderloin, evenly
shaped
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
Water
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
Salt
Cayenne
Directions:
98

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" <Robert-Miles@usa.net> 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


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