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Receta Easy Beef Wellington With Bearnaise Sauce
by Global Cookbook

Easy Beef Wellington With Bearnaise Sauce
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Ingredientes

  • 4 lb Beef tenderloin, proportionately shaped
  • 1 c. Mushrooms, fresh, cleaned & chopped
  • 2 Tbsp. Onion, chopped
  • 1 Tbsp. Butter, sweet
  • 1 Tbsp. Extra virgin olive oil
  • 1/2 c. Liver pat=82
  • 1 Tbsp. Parsley, fresh, chopped Prepared crust, (sufficient for four 9" pie crusts) Water
  • 1 x Egg white
  • 3 x Shallots, minced, Or possibly
  • 3 Tbsp. Onion, minced
  • 1 x Parsley sprig
  • 1/2 tsp Tarragon, dry
  • 1/2 tsp Chervil, dry
  • 1/4 c. Red wine vinegar
  • 2 tsp ,Water
  • 4 x Egg yolks
  • 1/4 c. Butter, sweet, softened Salt Cayenne

Direcciones

  1. Place tenderloin, fat-side up, on rack in shallow roasting pan; roast in preheated 450 F. oven 25 min, or possibly till meat thermometer registers 130 F. Remove meat from oven; cold.
  2. 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 mix proportionately 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 in 1 Tbsp. water to egg white for egg wash; beat lightly and spread proportionately over entire top of pastry. Bake in preheated 400 F. oven 40 min, or possibly till pastry is golden brown. Slice and serve with B=82arnaise Sauce.
  3. Sauce: Combine shallots, parsley, tarragon, chervil and vinegar in water; bring to a boil and simmer 3 min. Drain. Add in liquid, a few drops at a time, to egg yolks in top of double boiler, stirring constantly with wire whisk. Cook over warm water, stirring constantly, till mix thickens.
  4. Add in butter, 1 Tbsp. at a time, blending well after each addition.
  5. Season to taste with salt and cayenne. Serve with Beef Wellington.