STEP BY STEP
1. Mix 2 hands of flour with ½ tsp. of cuttlefish ink, ½ tsp. of salt, 1 tbsp. olive oil and 1 hand of water. Mix and knead well, form a ball.
2. Salt and pepper 1 kg beef fillet.
3. Preheat the pan, grease with oil. (689 F/ 365 C)
4. Fry beef fillet 2.5 min each side (and rear sides) until doneness you want. Toss in 3-4 garlic cloves, few rosemary sticks and melt 1 tbsp. of butter halfway.
5. Flatten out and attenuate the dough. Spread olive paste on the dough, sprinkle with handful of chopped parsley.
6. Skewer up the fillet, roll in the dough with paste and parsley.
7. Bake until crunchy crust.
8. Enjoy! Bon Almazan!
Ah, Beef Wellington, one of the meals you have never enough of. It is also a signature dish of famous Gordon Ramsay; Jamie Oliver either didn’t fall behind and have that in his arsenal too. Those 2 last sentences tell us a lot about this dish, but what is it in general? It’s a medium-rare fillet steak coated with paste or pate and then wrapped and baked in dough or pastry. Today’s Beef Wellington was served in a way you have never seen before: black dough is already something new for a dish, but also it was cooked outdoors using only organic and fresh ingredients.