BLUE CHEESE BEEF WELLINGTONS

Blue Cheese Beef Wellingtons image

Provided by kellyp624

Categories Meat

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 lb beef tenderloin, cut into 2 pieces each 1 1/2 inches thick
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons all-purpose flour
1/2 sheet frozen puff pastry, defrosted
4 ounces blue cheese
1 egg, beaten

Steps:

Preheat the oven to 425 degrees F.
Pat the meat dry and season with salt and pepper, to taste.
Drizzle the oil into medium skillet and wipe it around with a folded paper towel.
Add the beef and brown over medium heat, until it becomes a deep reddish brown, about 3 minutes.
Turn the beef and brown for about 2 minutes more (this is for rare to medium-rare, cook a little longer in the skillet if you like your meat cooked more).
Turn off the heat, then remove the meat to a plate and reserve.
Sprinkle flour on work surface and roll out dough a little, then cut into 2 pieces.
Pile a little blue onto the pastry and then top with a piece of meat.
Wrap the dough around the filling using the eggwash as a glue to keep it stuck together and cut a small vent in the top of each parcel.
Cover a baking sheet with parchment, arrange the parcels on the baking sheet and brush them again with the egg wash, using a pastry brush.
Bake until deep golden, about 12 minutes.
Remove the baking sheet from the oven and let the parcels rest.