Recipe - Beef Wellington With Bearnaise Sauce

4 pound Beef tenderloin
2 tablespoon Minced onion
1 tablespoon Sweet butter
1 tablespoon Oil
One half cup Liver pate
1 tablespoon Minced parsley
Prepared crust for four 9"
Pies
1 Egg white
BEARNAISE SAUCE

Place tenderloin, fat side up, on rack in shallow baking pan; roast
in 450 oven for 25 minutes or until meat thermometer registers 130.
Remove meat from oven, cool. Meanwhile, saute' 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 mixture
evenly 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 1 Tbls.
water to egg white for egg wash; beat lightly & spread evenly over
entire top of pasrty. Bake in 400 oven for 40 minutes or until pastry
is golden brown. Slice & serve with Bearnaise Sauce.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip