Individual Beef Wellington
A dinner party dish with the wow factor.
2 scotch fillet steaks
2 tbls Pukara Estate Pepper Extra Virgin Olive Oil
4 tbls Pukara Estate Mushroom and Olive Tapenade
2 sheets of ready-rolled Puff pastry
1 egg, beaten
Pre-heat oven to 200C.
Heat olive oil in a pan over a high heat. Sear steaks for 1 -2 minutes on each side till golden.
Roll out the sheet of pastry and cut to just double the size of steaks. In the middle of both sheets, place half of the mushroom tapenade, top with seared steak and then top each with the remaining half of the mushroom tapenade.
Spread the tapenade over the steaks so evenly covered. Fold over the pastry and roll up sides and seal edges with a fork. Place on a baking tray lined with paper. Give both parcels an egg wash and bake for 20 minutes or until golden.
Serve with mashed potato and a rich red wine reduction.