Beef Wellington is a perfect main attraction to any meal. It is a wonderful dish to prepare for parties as well. It is a beef fillet wrapped in a puff pastry. The beef is seasoned in many different ways. You can pre-marinate it in wine or rub it with a spice rub of your choice. It is also up to you if you want to use a whole piece of meat or have them in slices. This recipe is best served with vegetables or potatoes.

 

Ingredients:

1 tablespoons olive oil

1.2kg-piece beef rib-eye fillet

3 sheets frozen ready-rolled butter puff pastry (25 x 25cm), thawed

1 egg, lightly whisked

Olive oil

1/2 cup olive tapenade

20g butter

1 tablespoons plain flour

2 cups beef stock

1/2 cup red wine

1 teaspoon dried tarragon

 

Heat the oil in a large skillet over medium heat. Season both sides of the meat with salt and pepper. Fry each side for 5-8 minutes until it is brown. Transfer it to a dry colander to drain the excess oil. Let it cool.

Make a rectangle with the pastry sheets. First connect 2 whole sheets together by placing 1 edge on top of another. Brush the edges with egg and press the edges to seal. Cut the remaining pastry sheet in half. Place 1 on each side of the whole pastry sheets. Brush the edges with egg and press to seal.

Preheat the oven to 200C and slightly grease the baking tray with oil.

Spread 1/4 of the tapenade on the pastry. Place the beef and spread the remaining tapenade on the beef. Gently fold the pastry over the beef to wrap it. Tuck the sides of the pastry to secure it. Cut the excess pastry as needed.

Place the beef Wellington on the greased tray seam down. Brush it with egg and bake it for 1 hour or until the pastry is golden brown.

Remove from the oven and transfer the beef Wellington to a serving plate.

To prepare the gravy, pour the excess juices from the baking tray to a saucepan over low heat. Add the butter and let it melt for 2 minutes while stirring. Add the flour and continue to stir for another 3-5 minutes or until it bubbles. Remove from the heat and pour in the stock and the wine gradually while stirring constantly. Add the tarragon and place the saucepan over medium heat. Cook for another 5 minutes or until it thickens. Stir occasionally and scrape the bottom if the pan to avoid burning. Place the gravy on a jug or small bowl. Serve warm with the beef Wellington.

 

Photo Courtesy Of:  simplefoodrecipes