Beef Wellington

Name: Beef Wellington
Ingredients: 1 egg, lightly beaten; 2 cups of fresh breadcrumbs; 2 tablespoons of finely chopped onion; 1/2 cup of beef broth; 1 teaspoon of salt; 1/4 teaspoon of thyme; 750g of ground beef; 1/4 cup of grated Parmesan cheese; For the pastry crust; 3/4 cup of cold butter or margarine, cut into small pieces; 2 cups of all-purpose flour; 5-6 tablespoons of ice-cold water; 1 egg, lightly beaten; For the sauce; 2 tablespoons of cold butter or margarine; 1 1/2 teaspoons of cornstarch; 1 cup of beef broth; 1/4 cup of black olives, pitted and sliced

1
1 egg, lightly beaten
2
2 cups of fresh breadcrumbs
3
2 tablespoons of finely chopped onion
4
1/2 cup of beef broth
5
1 teaspoon of salt
6
1/4 teaspoon of thyme
7
750g of ground beef
8
1/4 cup of grated Parmesan cheese
9
For the pastry crust
10
3/4 cup of cold butter or margarine, cut into small pieces
11
2 cups of all-purpose flour
12
5-6 tablespoons of ice-cold water
13
1 egg, lightly beaten
14
For the sauce
15
2 tablespoons of cold butter or margarine
16
1 1/2 teaspoons of cornstarch
17
1 cup of beef broth
18
1/4 cup of black olives, pitted and sliced

Ingredients

1
1 egg, lightly beaten
2
2 cups of fresh breadcrumbs
3
2 tablespoons of finely chopped onion
4
1/2 cup of beef broth
5
1 teaspoon of salt
6
1/4 teaspoon of thyme
7
750g of ground beef
8
1/4 cup of grated Parmesan cheese
9
For the pastry crust
10
3/4 cup of cold butter or margarine, cut into small pieces
11
2 cups of all-purpose flour
12
5-6 tablespoons of ice-cold water
13
1 egg, lightly beaten
14
For the sauce
15
2 tablespoons of cold butter or margarine
16
1 1/2 teaspoons of cornstarch
17
1 cup of beef broth
18
1/4 cup of black olives, pitted and sliced

Directions

1
Mix in a bowl an egg with breadcrumbs, onion, beef broth, salt, and thyme
2
Add ground beef and mix well
3
Shape into a loaf pan and bake at 170°C for 40 minutes
4
Baste the top with the juices that have accumulated
5
Increase oven temperature to 200°C
6
Spread Parmesan cheese on top and sides of the beef Wellington
7
Prepare the pastry: cut cold butter or margarine into small pieces and knead with fingers along with all-purpose flour until a crumbly texture is achieved
8
Add water, one tablespoon at a time, mixing quickly with a fork
9
Repeat 3-4 times to form a ball, without worrying about uniformity
10
Place in a plastic bag and refrigerate for an hour
11
Roll out the pastry thinly on a floured surface, then carefully place the beef Wellington inside
12
Baste top with beaten egg and bake at 170°C for another 30-35 minutes
13
Serve with sauce: melt butter or margarine in a small pan, add cornstarch and mix
14
Then add beef broth and whisk until thickened
15
Add black olives and simmer over low heat for 5 more minutes
16
Serve in a serving dish.