Argentinian Beef Wellington

Ingredients

While the British Beef Wellington traditionally uses mushrooms and pâté, our Argentinian adaptation incorporates a blend of sautéed onions, garlic, and red bell peppers, adding a burst of color and a hint of sweetness. Additionally, we enhance the flavors by marinating the beef fillet in a mixture of Argentinian spices, giving it a unique and irresistible taste. We alse have the original recipe for Beef Wellington, so you can check it out.

• 1.5 kg (3.3 lbs) beef fillet 1.5 kg (3.3 lbs) beef fillet
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 red onion, finely chopped 1 red onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 8 slices of prosciutto 8 slices of prosciutto
• 500g (17.6 oz) puff pastry 500g (17.6 oz) puff pastry
• 2 eggs, beaten (for egg wash) 2 eggs, beaten (for egg wash)

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 25g (Sugar: 2g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and red bell pepper. Sauté until softened and lightly browned.
3. 3.
   In a small bowl, combine the ground cumin, paprika, dried oregano, salt, and pepper. Rub the spice mixture all over the beef fillet.
4. 4.
   In the same skillet, sear the beef fillet on all sides until browned. Remove from heat and let it cool.
5. 5.
   Lay out a sheet of plastic wrap and arrange the prosciutto slices in a rectangular shape, slightly overlapping. Spread the sautéed onion mixture evenly over the prosciutto.
6. 6.
   Place the seared beef fillet on top of the onion mixture and carefully roll it up using the plastic wrap to create a tight log. Chill in the refrigerator for 15 minutes.
7. 7.
   Roll out the puff pastry on a lightly floured surface. Unwrap the beef fillet from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges.
8. 8.
   Brush the pastry with the beaten eggs for a golden finish. Place the Wellington on a baking sheet and bake for 35-40 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness.
9. 9.
   Allow the Wellington to rest for a few minutes before slicing. Serve with chimichurri sauce on the side.

Treat your ingredients with care...

• Beef fillet — Choose a high-quality cut of beef fillet for the best results. Make sure to sear it properly to lock in the juices and enhance the flavors.
• Puff pastry — If you prefer a lighter version, you can use a reduced-fat puff pastry or even make your own using a healthier recipe.
• Chimichurri sauce — Prepare the chimichurri sauce in advance to allow the flavors to meld together. Drizzle it over the sliced Wellington for an extra burst of freshness.

Tips & Tricks

• For a smoky flavor, you can add a touch of smoked paprika to the spice rub.
• To ensure a crispy pastry, make sure the beef fillet is completely cooled before wrapping it in the puff pastry.
• If you prefer your beef cooked medium-rare, reduce the cooking time by 5-10 minutes.
• Serve the Wellington with a side of roasted potatoes and a fresh green salad for a complete meal.
• Leftover Wellington can be enjoyed cold the next day or reheated in the oven for a few minutes.

Serving advice

Slice the Argentinian Beef Wellington into thick portions and serve it on individual plates. Drizzle the chimichurri sauce over the top or serve it on the side for guests to add as desired. Accompany the Wellington with a side of roasted potatoes and a crisp green salad for a satisfying and elegant meal.

Presentation advice

To present the Argentinian Beef Wellington beautifully, place each slice on a plate with a drizzle of chimichurri sauce. Garnish with a sprig of fresh parsley or a sprinkle of chopped cilantro for a pop of color. Serve alongside the suggested side dishes and a glass of red wine for an impressive and visually appealing presentation.