Blue Cheese Beef Wellingtons - cooking recipe

Ingredients

1/2 lb beef tenderloin, cut into 2 pieces each 1 1/2 inches thick
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons all-purpose flour
1/2 sheet frozen puff pastry, defrosted
4 ounces blue cheese
1 egg, beaten

Preparation

Preheat the oven to 425 degrees F.
Pat the meat dry and season with salt and pepper, to taste.
Drizzle the oil into medium skillet and wipe it around with a folded paper towel.
Add the beef and brown over medium heat, until it becomes a deep reddish brown, about 3 minutes.
Turn the beef and brown for about 2 minutes more (this is for rare to medium-rare, cook a little longer in the skillet if you like your meat cooked more).
Turn off the heat, then remove the meat to a plate and reserve.
Sprinkle flour on work surface and roll out dough a little, then cut into 2 pieces.
Pile a little blue onto the pastry and then top with a piece of meat.
Wrap the dough around the filling using the eggwash as a glue to keep it stuck together and cut a small vent in the top of each parcel.
Cover a baking sheet with parchment, arrange the parcels on the baking sheet and brush them again with the egg wash, using a pastry brush.
Bake until deep golden, about 12 minutes.
Remove the baking sheet from the oven and let the parcels rest.