Beef Wellington

Ingredients

While the original British Beef Wellington features a traditional puff pastry crust, our Bosnian adaptation incorporates a delicate phyllo pastry, adding a unique texture and flavor to the dish. Additionally, we infuse the filling with a blend of Bosnian spices and herbs, giving it a distinct Balkan twist. We alse have the original recipe for Beef Wellington, so you can check it out.

• 500g (1.1 lb) beef tenderloin 500g (1.1 lb) beef tenderloin
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 250g (8.8 oz) mushrooms, finely chopped 250g (8.8 oz) mushrooms, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 6 sheets of phyllo pastry 6 sheets of phyllo pastry
• 100g (3.5 oz) butter, melted 100g (3.5 oz) butter, melted
• 2 eggs, beaten (for egg wash) 2 eggs, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Heat olive oil in a pan over medium heat. Sear the beef tenderloin on all sides until browned. Remove from the pan and set aside.
3. 3.
   In the same pan, add the chopped onion and mushrooms. Sauté until the mushrooms release their moisture and the onion becomes translucent.
4. 4.
   Add minced garlic, paprika, dried thyme, salt, and pepper to the pan. Cook for an additional 2 minutes.
5. 5.
   Remove the pan from heat and let the mixture cool.
6. 6.
   Lay out the phyllo pastry sheets, brushing each sheet with melted butter.
7. 7.
   Place the cooled mushroom mixture on top of the phyllo pastry sheets.
8. 8.
   Place the seared beef tenderloin on top of the mushroom mixture.
9. 9.
   Carefully wrap the phyllo pastry around the beef, sealing it tightly.
10. 10.
    Brush the wrapped beef Wellington with beaten eggs for a golden crust.
11. 11.
    Transfer the wrapped beef Wellington to a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness.
12. 12.
    Allow the beef Wellington to rest for a few minutes before slicing and serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent tearing. Keep it covered with a damp cloth while working to prevent it from drying out.
• Beef tenderloin — Make sure to sear the beef tenderloin on high heat to lock in the juices and create a flavorful crust.

Tips & Tricks

• For added flavor, you can spread a layer of Bosnian ajvar (red pepper and eggplant spread) on the phyllo pastry before adding the mushroom mixture.
• If you prefer a more well-done beef, increase the cooking time by 5-10 minutes.
• Serve the Bosnian-style Beef Wellington with a side of creamy mashed potatoes or roasted vegetables for a complete meal.

Serving advice

Slice the Bosnian-style Beef Wellington into thick, juicy portions and serve it on a warm plate. Garnish with fresh herbs, such as parsley or dill, for a pop of color and added freshness.

Presentation advice

To elevate the presentation, drizzle a savory sauce, such as a red wine reduction or mushroom gravy, over the sliced beef Wellington. This will add depth of flavor and create an elegant finishing touch.