Ingredients
For the beef Wellington
300g/10½oz beef fillet
1 tbsp olive oil
salt and freshly ground black pepper
200g/7oz ready-rolled puff pastry
100g/3½oz firm goats' cheese, sliced
1 free-range egg, beaten
For the red wine sauce
1 tbsp olive oil
¼ onion, finely sliced
pinch sugar
150ml/¼ pint red wine
75ml/2½fl oz hot beef stock
½ tsp arrowroot
small bunch asparagus, steamed, to serve
Method
1. Preheat the oven to 230C/450F/Gas 8.
2. For the beef Wellington, rub the beef fillet with olive oil and season well with salt and freshly ground black pepper.
3. Heat a frying pan until smoking hot and cook the beef until golden-brown on both sides but not cooked through. Set aside and leave to rest for ten minutes.
4. Place the puff pastry onto a work surface, top with the beef and a layer of goats' cheese slices, then wrap the pastry over the beef to make a parcel. Brush all over with beaten egg.
5. Transfer to the oven and bake for 15 minutes, or until the pastry is golden-brown and the beef is cooked to your liking.
6. Meanwhile, for the red wine sauce, heat the olive oil in a saucepan, add the onion and cook gently until softened.
7. Add the sugar and red wine and bring to the boil. Boil until the liquid has reduced by half. Add the stock and simmer for five minutes.
8. Mix the arrowroot with a little water to make a paste, then whisk into the sauce. Cook for 2-3 minutes, or until thickened slightly.
9. To serve, cut the beef Wellington into slices and place onto serving plates. Pour over the red wine sauce and serve with steamed asparagus.
