Beef Wellington Trianne 8 servings 3 pounds beef tenderloin 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound frozen puff pastry, thawed 1/2 cup prepared liver pate 4 beaten egg yolks 1/4 cup tarragon vinegar 1/4 cup dry white wine 2 tablespoons finely minced fresh tarragon 1 tablespoon very finely minced shallot 3 beaten egg yolks 1/2 cup unsalted butter Remove fat from the tenderloin and pat dry with a kitchen towel. Rub salt and pepper into beef. Place onto a rack placed in a roasting pan. Roast @ 450 degrees for 40 minutes, to an internal temperature of 140 degrees. Remove from oven and allow to cool. Spread pate onto top of beef. Place a sheet of pastry over beef. Cut two 4-inch squares from the other sheet to cover ends of beef. Cut the remaining pastry into a design (such as leaves) and place onto the top of the beef. Combine 1 egg yolk with a small amount of water; mix well and brush onto pastry. Bake @ 400 degrees for 20-25 minutes, until golden. Remove from oven to stand for 10 minutes. Meanwhile, combine vinegar, wine, half of the tarragon, and the shallots in a small saucepan, over a medium heat. Bring just to a boil, reduce heat, and simmer for 8-10 minutes, until reduced to 1/4 cup. Strain through a fine sieve or chinois into a stainless bowl set bowl over, but not in, very hot water. Whisk in yolks, one at a time, until mixture begins to thicken. Beat in butter, 1 tablespoon at a time, beating well after each addition. Add remaining tarragon, remove from heat. Carve beef into 3/8- inch to 1/2-inch slices. Serve warm, with béarnaise sauce to the side. Nutrition Facts Amount Per Serving: Calories 883 - Calories from Fat 582 Percent Total Calories From: Fat 66%, Protein 24%, Carbohydrate 10% Totals and Percent Daily Values (2000 calories): Fat 65g, Saturated Fat 26g, Cholesterol 388mg, Sodium 619mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 52g, Vitamin A 1296 units, Vitamin C 0 units, Calcium 0 units, Iron 8 units Copyright (c) 1997-2004 Salvatore's Kitchen.