| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Beef | 12 | Servings | |
INGREDIENTS
| 4 | lb | Beef tenderloin, evenly |
| shaped | ||
| 1 | c | Mushrooms, fresh cleaned |
| & minced | ||
| 2 | T | Onion, minced |
| 1 | T | Butter, sweet |
| 1 | T | Olive oil |
| 1/2 | c | Liver pat=82 |
| 1 | T | Parsley, fresh minced |
| Prepared crust, enough for | ||
| four 9" pie crusts | ||
| Water | ||
| 1 | Egg white | |
| 3 | Shallots, chopped OR | |
| 3 | T | Onion, chopped |
| 1 | Parsley sprig | |
| 1/2 | t | Tarragon, dried |
| 1/2 | t | Chervil, dried |
| 1/4 | c | Red wine vinegar |
| 2 | t | Water |
| 4 | Egg yolks | |
| 1/4 | c | Butter, sweet softened |
| Salt | ||
| Cayenne |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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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