These days I make my own Bearnaise, but it's a rarity because of the amount of butter involved. Still, occasionally, something just screams for it -- like Beef Wellington, my second most favorite favorite food ever. (Third in line is sauteed mushrooms, followed by Cassoulet - which, ironically, is cooking downstairs right this very moment). And nothing could be simpler to prepare when camping than my deconstructed version of Beef Wellington with Horseradish Bearnaise. Honest.
Since we often camp in places where campfires are illegal, and since I don't tend to carry a Girl Scout box oven around with me, we generally avoid things that must be baked. So in order to enjoy beef Wellington when we're outdoors, I figured out a way to turn the "Wellington" part into a biscuit of sorts. A true beef Wellington usually has duxelles (a mixture of sauteed mushrooms and shallots), prosciutto or sometimes pate, and occasionally a coating of mustard on the beef filet. I've taken all these things and turned them into a pie or biscuit you can create at home, leaving only the grilling of the filet for the campsite -- which is super easy to do and only takes a few minutes. Just reheat the Bearnaise, reheat the biscuits, and grill the filets...that's it. Super easy, practically no clean up involved, and so much better than the hot dogs or foil packets that your camping neighbor is probably having...