Beef Wellington With Bearnaise Sauce Recipe

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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."]

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