BEEF WELLINGTON

Ingredients:

1 kg of beef tenderloin

250g of fresh mushrooms

50g of light butter

120g of cheese

400g of puff pastry

1 egg yolk

2 tbsp of olive oil divided

1 shallot, finely chopped

a handful of parsley, finely chopped

a handful of thyme, finely chopped

a handful of marjoram, finely chopped

1 tbsp of pepper

100 ml of white wine

½ tsp of fleur de sel

Cranberry Sauce :

400g of dried cranberries

200 ml of orange juice

40 ml of red wine

80g of brown cane sugar

1 orange zest

Fleur de sel & pepper as needed

Instructions:

-Preheat the oven to 180 ˚֯֯C.

-Rub the beef with freshly grounded pepper and fleur de sel, heat olive oil on low heat then brown the beef on all sides and set aside.

-Cut mushrooms into small cubes then in a frying pan, heat butter and remaining olive oil and sauté the mushrooms with the previously chopped shallots.

-Deglaze with white wine then add fleur de sel and chopped herbs. Continue to sauté for approximatively 10 minutes until the alcohol is evaporated.

-Transfer the cooled mixture to a food processor and blend until smooth.

-On a lightly floured work surface, roll out the puff pastry into a rectangle  then place the beef lengthwise in the middle.

-Spread the cheese and the mushroom paste on the beef then roll it.

-Wrap the pastry around the beef leaving a bit from the pastry end for star shaped pastry pieces.

-Transfer the beef wellington to a lined baking sheet.

-Brush with egg yolk then bake for 15 minutes. -Reduce heat then continue to bake for 10 minutes until it’s golden brown.

Meanwhile, prepare the cranberry sauce :

-Chop the cranberries roughly and transfer to a pot set over medium heat.

-Add orange juice , wine and brown sugar then stir to combine.

-Add orange zest and season with salt & pepper .

-Cook until sauce is thickened .

You can store the cranberry sauce in the fridge for up to 1 week.