Ingredients
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Marinade
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1 tbsp Bovril (beef)
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2 tbsp Olive oil
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Beef Tenderloin
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Puff Pastry
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2 tbsp Red Pesto
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100gr Parma Ham
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Egg-wash
If the traditional Beef Wellington intimidates you then this one will surely do the opposite. The Italians found an easier & more straight-forward way to create this all-time crowd-pleaser. Then I added my twist: a special marinade that elevates the flavours.
Steps
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1
Done
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I begin by marinading the beef tenderloin in a mix of Beef Bovril & olive oil. Mix the two well and brush the beef, cover with clingfilm and let it marinate for at least an hour in the fridge. |
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2
Done
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Using a very hot pan, sear the beef on all sides for about 8 minutes in total until it has browned well. Then, let it cool on a cooling rack so that any access juices can drip off. |
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3
Done
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Lay the rectangular puff pastry on a lightly floured surface and create a layer with the prosciutto and then spread the red pesto. Place the cooled beef tenderloin in the centre. Finally, brush the egg wash on all edges so that it works as an adhesive. |
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4
Done
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Close like a parcel, carefully tucking in the edges. Spread the egg-wash all over and pierce the pastry as you would normally pierce a pie. Cook in a pre-heat oven at 180C for 20 minutes if you prefer medium-rare beef, 30 minutes for medium. Once golden brown on the outside, allow it to sit for 10 minutes before serving in thick slices.
More Recipes: Slow Cooked Beef & Broccoli Casserole Pie |
