Easy beef wellington with barnaise sauce

12 servings

Ingredients

Quantity Ingredient
4 pounds Beef tenderloin; evenly shaped
1 cup Mushrooms, fresh; cleaned & minced
2 tablespoons Onion; minced
1 tablespoon Butter, sweet
1 tablespoon Olive oil
3 Shallots; chopped, OR
3 tablespoons Onion; chopped
1 Parsley sprig
½ teaspoon Tarragon, dried
½ teaspoon Chervil, dried
¼ cup Red wine vinegar
½ cup Liver pat‚
1 tablespoon Parsley, fresh; minced
Prepared crust; (enough for four 9\" pie crusts)
;Water
1 Egg white
2 teaspoons ;Water
4 Egg yolks
¼ cup Butter, sweet; softened
Salt
Cayenne

Directions

BARNAISE 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‚ mushrooms and onion in butter and olilve oil; blend in pat‚ 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‚arnaise 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. Submitted By SAM WARING On 10-09-94

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