Name: Easy Beef Wellington with Bearnaise Sauce
Ingredients: 4 lb Beef tenderloin; evenly shaped; 1 c Mushrooms, fresh; cleaned & minced; 2 tb Onion; minced; 1 tb Butter, sweet; 1 tb Olive oil; 1/2 c Liver pat=82; 1 tb Parsley, fresh; minced; Prepared crust; (enough for four 9" pie crusts); ;Water; 1 Egg white; 3 Shallots; chopped, OR; 3 tb Onion; chopped; 1 Parsley sprig; 1/2 ts Tarragon, dried; 1/2 ts Chervil, dried; 1/4 c Red wine vinegar; 2 ts ;Water; 4 Egg yolks; 1/4 c Butter, sweet; softened; Salt; Cayenne

It is not easy to find a name that will suitably express so great an excellence, unless it is better to speak in this way: the Trinity, one God, of whom are all things, through whom are all things, in whom are all things. Thus the Father and the Son and the Holy Spirit, and each of these by Himself, is God, and at the same time they are all one God; and each of them by Himself is a complete substance, and yet they are all one substance. The Father is not the Son nor the Holy Spirit; the Son is not the Father nor the Holy Spirit; the Holy Spirit is not the Father nor the Son: but the Father is only Father, the Son is only Son, and the Holy Spirit is only Holy Spirit. To all Three belong the same eternity, the same unchangeableness, the same majesty, the same power. In the Father is unity, in the Son equality, in the Holy Spirit the harmony of unity and equality. And these three attributes are all one because of the Father, all equal because of the Son, and all harmonious because of the Holy Spirit.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Beef	12	Servings

INGREDIENTS

4	lb	Beef tenderloin; evenly shaped
1	c	Mushrooms, fresh; cleaned & minced
2	tb	Onion; minced
1	tb	Butter, sweet
1	tb	Olive oil
1/2	c	Liver pat=82
1	tb	Parsley, fresh; minced
		Prepared crust; (enough for four 9" pie crusts)
		;Water
1		Egg white
3		Shallots; chopped, OR
3	tb	Onion; chopped
1		Parsley sprig
1/2	ts	Tarragon, dried
1/2	ts	Chervil, dried
1/4	c	Red wine vinegar
2	ts	;Water
4		Egg yolks
1/4	c	Butter, sweet; softened
		Salt
		Cayenne

INSTRUCTIONS

B=90ARNAISE SAUCE
Place tenderloin, fat-side up, on rack in shallow roasting pan; roast in
preheated 450 F. oven 25 minutes, or until meat thermometer registers 130
F.   Remove meat from oven; cool.
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 mixture evenly 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 1 tablespoon water to egg white for egg
wash; beat lightly and spread evenly over entire top of pastry. Bake in
preheated 400 F. oven 40 minutes, or until pastry is golden. Slice and
serve with B=82arnaise Sauce.
Sauce:  Combine shallots, parsley, tarragon, chervil and vinegar in water;
bring to a boil and simmer 3 minutes.  Drain.  Add liquid, a few drops at a
time, to egg yolks in top of double boiler, stirring constantly with wire
whisk.  Cook over hot water, stirring constantly, until mixture thickens.
Add butter, 1 tablespoon at a time, blending well after each addition.
Season to taste with salt and cayenne. Serve with Beef Wellington.
Posted by Sam Waring to the Fidonet InterCook echo 10-94
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Aug 28, 98

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