FOR THE BEEF WELLINGTONS
1 large egg,lightly beaten
2 tablespoons milk
1 tablespoon butter
4 beef tenderloin steaks about 1 inch thick about 4 ounces each
1 package frozen puff pastry dough, thawed according to package directions.
FOR THE BEARNAISE SAUCE
1/4 cup white-wine vinegar
1 tablespoon plus 2 teaspoons chopped fresh tarragon, divided
1/4 teaspoon coarsley ground black pepper
2 egg yolks
3/4 cup melted butter
SPECIAL AIDS
leaf-shaped cookie cutter
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 browned on both sides, about 5 minutes per side. Transfer steaks to a platter; pat dry with some paper towels.
On a llightly 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 off excess dough; pinch ends to seal. Brush with egg mixture.
Roll out dough trimmings. Using a leaf-shaped cookie cutter, cut out leaves. Place leaves on top of pastry; brush with remaining egg mexture. Place steaks on a baking sheet in the freezer or 30 minutes.
Preheat oven to 425 degrees. Bake wrapped steaks until pastry is golden andpuffed,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 teaspoons tarragon andpepper. Bring mixture to a boil; cook until reduced by half.
Gradually beat in egg yolks. Cook until slightly thickened, about 2 minutes. k kRemove from heat.
Add butter in a thin stream, whisking constantly until mixture thickens. STir in remaining tarragon. Serve along with Beef Wellingtons.
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