Beef Wellington 3


  • Caramelized fried onions (you can also buy them already made)
  • Olive Tapenade (Olives minced with a little garlic and olive oil added) p.s. You can make it or buy it already made
  • Honey Mustard (or your choice)
  • Individual Beef tenderloin steak (or a tender boneless steak)
  • Ready-made puff pastry or frozen pie shells (I pop the pie shells out of their tins and put them on a plate in the microwave for about 20 seconds. Enough to soften them up a bit.
  • Egg Wash for tops of pastry


  1. Put steaks in an oiled pan and sear on both sides
  2. Remove from pan and let rest 5 minutes
  3. Brush mustard over both sides of steaks
  4. In the center of the pastry spoon on the caramelized onions
  5. Place steak on top and spoon on some Olive Tapenade
  6. Fold pastry over and around the steak and brush the tops and sides with egg wash. Remember to make some vent holes with a knife
  7. Place pastry onto a silicon baking pad layered on a cookie sheet
  8. Bake at 400 degrees for 20-40 minutes depending on doneness desired (if the pastry gets too golden, tent with foil. Make sure to slice some vent holes.)
  9. When cooked, remove from oven and serve