Cabernet Beef Wellington

Method/Steps

1. Rinse beef and pat dry. Brown beef in hot oil, about 10 minutes.

2. Transfer meat to a rimmed plate and let cool 20 minutes.

3. Meanwhile, chop mushrooms and shallots. Sauté. Add nutmeg and wine, and cook until liquid has evaporated, about 20 minutes. Let cool.

5. Unfold pastry on a lightly floured board. Cut a 1/2-inch wide strip off 1 edge and reserve. Roll pastry into a neat rectangle 2 inches longer than the roast and 2 inches wider.

6. Gently spoon mushroom mixture over pastry to within 1 inch of the edits. Pat beef dry and remove string. Centre roast lengthwise on pastry. Brush pastry edges with water. Using both hands, quickly lift 1 long slide over meat. Repeat to lift opposite is over meat; press edges together to seal. Fold in pastry ends, overlapping to cover edges of roast; press firmly to seal. Set roast seam down in an oiled rimmed pan.

7. On a floured board, roll reserved pastry strip 1/8 inch thick. Wit the tip of a sharp knife or flour-dusted cookie cutter, cut out decorative shapes, such as leaves. Brush a little water onto 1 side and arrange on roast, moistened sides down; press gently to hold in please.

8. In a small bowl, beat egg yolk to blend with 1 Tbsp water. brush mixture over pastry.

9. Bake Wellington in a 350°F oven until pastry is nicely browned, 45 minutes. Transfer roast to a platter. Let rest 15 minutes. Garnish with watercress. Cut roast crosswise into 1-inch slices.