| 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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