Beef Wellington

Ingredients

1 tbs olive oil
1.2kg-piece beef eye fillet
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 btl olive tapenade
20g butter
1 tbs plain flour
500ml (2 cups) beef stock
125ml (1/2 cup) red wine
1 tsp dried tarragon

 

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Method

1. Heat the oil in a large frying pan over medium-high heat. Season both sides of the beef with salt and pepper. Cook, turning occasionally, for 8 minutes or until browned all over. Transfer to a plate and set aside to cool completely.
2. Place 1 pastry sheet on a clean work surface. Brush 1 edge with egg. Place another pastry sheet, slightly overlapping, alongside and press the edges together to seal. Cut the remaining pastry sheet in half. Brush 1 long edge of the 2 joined pastry sheets with egg. Place 1 long edge of one-half of the remaining pastry, slightly overlapping, alongside and press the edges together to seal. Repeat with remaining pastry to make 1 large pastry rectangle.
3. Brush a baking tray with extra oil to lightly grease. Spread one-quarter of the tapenade along the centre of the pastry and top with the beef. Spread the remaining tapenade over the beef. Fold the pastry over the beef to enclose. Trim 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.
4. Preheat oven to 200°C. Roast the beef Wellington in oven for 1 hour for medium or until cooked to your liking. Transfer to a serving platter.
5. 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.
Per serve: 50g protein, 40g fat (21g saturated fat), 39g carb, 1.5g dietary fibre, 3000kJ (715 Cals).