Easy Beef Wellington with Bearnaise Sauce
| Yield: | 12 Servings |
| Categories: | Beef |
| 4 | lb | Beef tenderloin; evenly shaped |
| 1 | c | Mushrooms, fresh; cleaned & minced |
| 2 | tb | Onion; minced |
| 1 | tb | Butter, sweet |
| 1 | tb | Olive oil |
| 1/2 | c | Liver pat=82 |
| 1 | tb | Parsley, fresh; minced |
| Prepared crust; (enough for four 9" pie crusts) | ||
| ;Water | ||
| 1 | Egg white | |
| B=90ARNAISE SAUCE | ||
| 3 | Shallots; chopped, OR | |
| 3 | tb | Onion; chopped |
| 1 | Parsley sprig | |
| 1/2 | ts | Tarragon, dried |
| 1/2 | ts | Chervil, dried |
| 1/4 | c | Red wine vinegar |
| 2 | ts | ;Water |
| 4 | Egg yolks | |
| 1/4 | c | Butter, sweet; softened |
| Salt | ||
| Cayenne |
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