Beef Wellington
Serves 4
Ingredients:
- 1 kg (2 1/2 pounds) organic beef tenderloin
- 30 ml (2 tablespoons) grapeseed oil
- 30 ml (2 tablespoons) butter, softened
- 30 ml (2 tablespoons) butter
- 1 onion, chopped
- salt and pepper to taste
- 16 slices prosciutto
- 1 package frozen puff pastry, thawed
- 2 egg yolks, beaten
- 250 ml (1 cup) rich beef broth
- 30 ml (2 tablespoons) red wine
Preparation:
- Preheat oven to 230°C (450°F). Using the grapeseed oil, sear the beef tenderloin over high heat in a large skillet. Brown on all sides. Remove from pan and chill in the refrigerator. Reserve pan juices. Add 30 ml (2 tbsp) butter to skillet and sauté the onion for 5 minutes over medium heat. Remove from heat and let cool. Mix together 30 ml (2 tbsp) softened butter and season with salt and pepper. Spread over beef. Roll out the puff pastry dough and line with slices of prosciutto.
- Sprinkle with the onions. Place the beef in the center. Fold up and seal all the edges, making sure the seams are not too thick. Place beef in a baking dish, cut a few slits in the top of the dough and brush with egg yolk. Bake at 230°C (450°F) for 10 minutes, then reduce heat to 220°C (425°F) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside and keep warm. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain and serve with beef.
