Beef Wellington

Prep Time:

Cook Time:

Serves:

4 Servings

Ingredients

1.2kg-piece Beef Whole Eye Fillet
1 tbs Olive Oil
3 sheets (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
1 egg, lightly whisked
Olive oil, extra, to grease
1 x 135g Olive Tapenade
20g Butter
1 tbs Plain Flour
500ml (2 cups) Beef Stock
125ml (1/2 cup) Red Wine
1 tsp dried Tarragon
Salt & Pepper

Preparation

Step One - Heat the olive oil in a large frying pan over medium-high heat. Season both sides of the beef with salt and pepper. Cook the beef, turning occasionally, for 8 minutes or until browned all over. Transfer to a plate and set aside to cool completely.
Step Two - Place one pastry sheet on a clean working surface. Brush one edge with egg. Place down another pastry sheet alongside the original, slightly overlapping, and press the edges together to seal. Cut the remaining pastry sheet in half. Brush one long edge of the two joined pastry sheets with egg. Place one long edge of one-half of the remaining pastry alongside, slightly overlapping, and press the edges together to seal. Repeat with remaining pastry to make one large pastry rectangle.
Step Three - Brush a baking tray with the extra oil to lightly grease. Spread one-quarter of the olive tapenade along the centre of the pastry before setting the beef on top. Spread the remaining olive tapenade over the beef. Fold the pastry over the beef to enclose. Trim off any excess pastry. Tuck the sides of pastry under to secure. Place the beef Wellington, seam-side down, on the tray. Brush the pastry with the remaining egg.
Step Four - Place the beef wellington in a preheated oven at 200°C and roast the beef Wellington in the oven for 1 hour for medium or until cooked to your liking. Transfer to a serving platter.
Step Five - Pour any juices from the tray into a small saucepan and place over low heat. Add the butter and cook, stirring, for 1-2 minutes or until the butter melts. Add the flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the stock and wine, whisking constantly until combined. Stir in the tarragon. Place the pan over medium heat and cook, scraping the pan to dislodge any bits that have cooked onto the base, for 5 minutes or until the gravy thickens. Transfer to a serving jug and serve with the beef Wellington.

Serve with steamed or roasted vegetables.