Ingredients
Instructions
- Perforate Filets on both sides creating lots of small holes for the oil to go into
- Lightly spread olive oil over top of filet (it should not drip or pool). Season with salt and pepper. Flip over to the other side and repeat.
- Cover in plastic wrap and refrigerate for at least an hour
- In a hot pan, sear the fillets on both sides for about 1-2 minutes. Steaks should not be fully cooked as they will bake as well later.
- Remove fillets from heat and chill for about 20 minutes.
- In a hot pan add butter and onions. Cook until soft and golden (5 minutes or so). Add minced garlic to pan and sauté mixture for another minute. Remove from heat to cool
- Remove filets from the fridge. Paint the exterior with a layer of dijon mustard then a layer of bbq sauce.
- In a small bowl beat egg and milk together to make an egg wash
- Roll out a pastry sheet and place sauced filet in the center of the sheet. Top with onion and garlic mixture. Then seal the filet completely within the sheet using the egg wash. Use any remaining egg wash to brush the outside of the pastry.
- Bake at 400° for 20 minutes.
- Allow wellington to rest for around 5-10 minutes before slicing. This will prevent the juices from spilling out and soaking the wellington making it soggy.