Ingredients: |
Ingredients: For the Beef Wellingtons:
1 large egg, lightly beaten
2 tablespoons milk
4 beef tenderloin steaks (4 oz. each), about 1 inch thick
1 package frozen puff pastry dough, thawed according to package directions
For the Bearnaise Sauce:
1/4 cup white wine vinegar
1 T. plus 2 tsp. chopped fresh tarragon, divided
1/4 tsp. coarsely ground black pepper
2 egg yolks
3/4 cup melted butter
|
Directions: |
Directions:Making the Beef Wellingtons:
In a small bowl, combine egg and milk; set aside.
In a large skillet, melt butter over medium-high heat; add steaks. Cook, turning once, until bronwed on both sides, about 5 minutes per side. Transfer steaks to a platter, pat dry with paper towels.
On a lightly floured surface, roll out each pastry dough sheet to a 1/4-inch thickness. Cut each sheet in half.
Place a steak in the center of each pastry piece. Fold pastry over steak.
Trim excess dough; pinch ends to seal. Brush with egg mixture.
Place steaks on a baking sheet in the freezer for 30 minutes.
Preheat oven to 425º. Bake wrapped steaks until pastry is golden and puffed, about 20 minutes for medium rare. Transfer to serving plates.
Making the Bearnaise Sauce:
In a small bowl set over simmering water, combine vinegar, 2 tsp. tarragon and pepper. Bring mixture to a boil; cook until reduced by half.
Gradually beat in egg yolks. Cook until slightly thickened, about 2 minutes. Remove from heat.
Add butter in a thin stream, whisking constantly until mixture thickens. Stir in remaining tarragon. Serve along with beef wellingtons. |
This recipe for Beef Wellington with Bearnaise Sauce is from