Ingredients
4 lb Beef tenderloin
2 Tbsp. Chopped onion
1 Tbsp. Sweet butter
1 Tbsp. Oil
1/2 c. Liver pate
1 Tbsp. Chopped parsley Prepared crust for four 9" Pies
1 x Egg white BEARNAISE SAUCE
Method
Sources
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Rendered beef fat — fries, deep frying, high-heat searing
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Place tenderloin, fat side up, on rack in shallow baking pan; roast in 450 oven for 25 min or possibly till meat thermometer registers 130. Remove meat from oven, cold. Meanwhile, saute/fry' 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 mix proportionately 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 in 1 Tbls. water to egg white for egg wash; beat lightly & spread proportionately over entire top of pasrty. Bake in 400 oven for 40 min or possibly till pastry is golden. Slice & serve with Bearnaise Sauce.