Roast Beef Wellington

Remove tendons and fat from the meat and tie with twine so that it has an elongated round shape. Brush with oil and roast in a hot broiler or possibly in a tube for about 45 minutes until brown on all sides. It must still yield when pressed with a spoon, not be cooked through. Remove, season and cool completely. Remove the twine.

Mix well minced meat with the soaked, squeezed out bread, chopped onion sauteed in butter and spices, cream, parsley and egg.

Roll out puff pastry into 2 pastry sheets, large enough to completely wrap the roast beef in. Brush the first pastry sheet with water, place the second one on top. Coat all sides of roast beef with ground beef mixture. Put it on the dough and wrap it completely. Cut out small crescents from the leftover dough and use them to garnish the surface. Brush with egg yolk. Make 2-3 holes for the steam to escape. Bake in heated stove over good medium heat for 20-30 minutes until golden brown. Make sure the pastry crust is baked through. Serve hot or cooled.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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