Beef Wellington With Bearnaise Sauce Recipe

• 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

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.
2. Remove meat from oven, cold.
3. Meanwhile, saute/fry' onion in butter & oil, blend in liver pate & parsley, blending well.
4. 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.
5. Center tenderloin, fat side up, on first rectangle so pate side is inside; cover with remaining rectangle with pate side next to meat.
6. Moisten edges with water; overlap & press to securely seal edges.
7. Add in 1 Tbls.
8. water to egg white for egg wash; beat lightly & spread proportionately over entire top of pasrty.
9. Bake in 400 oven for 40 min or possibly till pastry is golden.
10. Slice & serve with Bearnaise Sauce.

tenderloin, onion, sweet butter, oil, pate, parsley, egg white bearnaise sauce

Taken from cookeatshare.com/recipes/beef-wellington-with-bearnaise-sauce-82702 (may not work)