The Triton


Beef Wellington is creative and easy


Release your creative side and show your special someone you love them with this easy seven-ingredient dinner.



4 tbsp black pepper

2 beef tenderloins, 2 inches thick

2 tsp olive oil

2 tbsp pesto

2 packages ready-made pie crust

1 egg, beaten

1 tbsp water


Preheat oven to 375 degrees F. Spray a cooking sheet with cooking spray. If the tenderloins are misshapen, tie them around the middle with cooking string. Sprinkle both sides with pepper.

In a medium-hot skillet, brown the steaks, about 1 minute per side. Once browned, move to a plate. Spread a tablespoon of pesto on top of each and cover; allowing steaks to cool for 20 minutes.

In the meantime, unroll the pie crust (there are two per package). Place the steaks pesto side down in the middle of one pie crust. (If you tied them, remove the string now.)

Pull the crust over and cover steaks. Place the steaks seam side down and brush with beaten egg/water wash.

With the extra pie crust, use a 2-inch heart-shaped cookie cutter to cut several hearts. Lightly press them on top of steaks. Brush these with egg wash.

Place in the oven on the center rack and set the timer for 22-25 minutes, or until the crust is golden brown.

Once baked, let stand for 5 minutes before serving with linguini alfredo, steamed green beans and a nice cabernet or merlot. Enjoy.

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