ReceptnaptárBeef Wellington
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Ingredients
Method
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- Rub the trimmed tenderloin with oil, season with salt and pepper.
- Heat the fat in a pan and sear the meat on all sides for about 5-6 minutes, so it gets a nice crust - this is not yet full doneness.
- Transfer to a roasting tin and roast in a 200°C oven for a further 10-15 minutes, then take it out and let it cool completely.
- Roll out the puff pastry on a floured surface to fit the size of the tenderloin.
- Place the cooled meat in the middle of the pastry, and wrap it tightly, pressing the edges firmly together.
- Brush the top with beaten egg, and score or prick it as you like.
- Bake in a preheated 200°C oven for about 25-30 minutes, until the pastry is a nice golden brown.
- Rest briefly, then slice and serve.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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