Beef Wellington

2-3 lbs filet of beef
Salt and pepper
1 tbsp butter or bacon grease
2 oz prosciutto, thin sliced
8 oz black olive tapinade
1 ½ cups gruyere cheese, shredded
1 package puff pastry sheets

Season the filet of beef with salt and pepper.  Heat a skillet on high heat, add butter and sear the filet deeply on all sides.  Set aside to cool.

Lay out puff pastry sheet flat (keep puff pastry refrigerated until just before use).  Spread the cheese down the center and top with the olive tapinade.  Wrap the filet in prosciutto slices and place it in the center of the olive tapinade.  Fold up the ends of the puff pastry and then bring the long sides together; press to seal.  Trim off any excess puff pastry.  Place seam side down on a greased baking sheet.  Use puff pastry scraps to decorate the top.  Brush with one beaten egg and refrigerate until ready to cook (you can do this several hours before, just don’t cover it once the egg glaze is on).  Bake 18-20 minutes at 400 degrees for medium rare.