Beef Wellington

Ingredients

• 900g (2 lb) beef tenderloin, center-cut, trimmed
• 4g (3/4 tsp) kosher salt
• 4g (1 tsp) black pepper, freshly ground
• 15ml (1 tbsp) neutral cooking oil
• •••See the full ingredient list and shop it in the app.

Method

1. 1Make rough puff dough: In a bowl, combine 300g flour and 4g fine salt. Toss in 225g cold cubed butter, leaving visible pea-sized pieces. Add 150ml cold water and gently bring together into a rough dough. Shape into a rectangle, wrap, and chill 30 minutes.
2. 2Laminate: On a lightly floured surface, roll to a long rectangle about 1 cm thick. Fold in thirds like a letter. Chill 15 minutes. Repeat rolling and folding 2 more times, chilling between folds. Keep the dough cold.
3. 3Cook onion-garlic layer: In a skillet over medium heat, melt 15g butter. Add onion and cook, stirring, until soft and most moisture evaporates, 8 to 10 minutes. Stir in garlic and cook 1 to 2 minutes until fragrant. Spread on a plate to cool completely.
4. 4Season and sear beef: Pat beef dry. Season all over with 4g kosher salt and 4g black pepper. Heat 15ml oil in a heavy skillet over high heat. Sear beef on all sides, 2 to 3 minutes per side and briefly on the ends, until well browned. Transfer to a rack and cool to room temperature, 15 to 20 minutes.
5. ••• Cook along hands-free with timers and step-by-step guidance in the app.