Beef Wellington With Bearnaise Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meats | 1 | Servings | |
INGREDIENTS
| 4 | lb | Beef tenderloin |
| 2 | T | Minced onion |
| 1 | T | Sweet butter |
| 1 | T | Oil |
| 1/2 | c | Liver pate |
| 1 | T | Minced parsley |
| Prepared crust for four 9" | ||
| Pies | ||
| 1 | Egg white | |
| BEARNAISE SAUCE |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 5171
Calories From Fat: 3493
Total Fat: 387.6g
Cholesterol: 1745.6mg
Sodium: 1895.6mg
Potassium: 5825.3mg
Carbohydrates: 14.3g
Fiber: 1.1g
Sugar: 1.1g
Protein: 380.8g