- 1 tbsp Bovril (beef)
- 2 tbsp Olive oil
- Beef Tenderloin
- Puff Pastry
- 2 tbsp Red Pesto
- 100gr Parma Ham
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.
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.
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