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Рецепт Beef Wellington With Bearnaise Sauce
by Global Cookbook

Beef Wellington With Bearnaise Sauce
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Ингредиенты

  • 4 lb Beef tenderloin
  • 2 Tbsp. Chopped onion
  • 1 Tbsp. Sweet butter
  • 1 Tbsp. Oil
  • 1/2 c. Liver pate
  • 1 Tbsp. Chopped parsley Prepared crust for four 9" Pies
  • 1 x Egg white BEARNAISE SAUCE

Инструкции

  1. Place tenderloin, fat side up, on rack in shallow baking pan; roast in 450 oven for 25 min or possibly till meat thermometer registers 130. Remove meat from oven, cold. Meanwhile, saute/fry' 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 mix proportionately 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 in 1 Tbls.
  2. water to egg white for egg wash; beat lightly & spread proportionately over entire top of pasrty. Bake in 400 oven for 40 min or possibly till pastry is golden. Slice & serve with Bearnaise Sauce.