Chinese-style Beef Wellington

Ingredients

While the original British Beef Wellington features a rich mushroom duxelles and a layer of pâté, this Chinese adaptation focuses on enhancing the beef's natural flavors with a blend of Chinese spices. The puff pastry is also rolled into individual crispy rolls instead of a whole Wellington, making it easier to serve and enjoy. We alse have the original recipe for Beef Wellington, so you can check it out.

• 500g (1.1 lb) beef fillet 500g (1.1 lb) beef fillet
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 sheet puff pastry, thawed 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 25g (Sugars: 1g)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Heat the vegetable oil in a pan over medium heat. Sear the beef fillet on all sides until browned. Remove from the pan and set aside.
3. 3.
   In the same pan, add the minced garlic and grated ginger. Sauté for a minute until fragrant.
4. 4.
   Add the soy sauce, oyster sauce, hoisin sauce, Chinese five-spice powder, and sesame oil to the pan. Stir well to combine.
5. 5.
   Return the seared beef fillet to the pan and coat it with the sauce mixture. Cook for an additional 2-3 minutes, then remove from heat and let it cool.
6. 6.
   Roll out the puff pastry sheet on a lightly floured surface. Cut it into rectangular strips, approximately 10cm (4 inches) wide.
7. 7.
   Place a strip of puff pastry on a flat surface. Lay a piece of the marinated beef fillet on one end of the strip and roll it up tightly, sealing the edges with a bit of beaten egg.
8. 8.
   Repeat the process with the remaining beef fillet and puff pastry strips.
9. 9.
   Place the rolled puff pastry beef rolls on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and crispy.
11. 11.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Puff pastry — Ensure the puff pastry is thawed properly before using to prevent it from becoming too sticky or difficult to work with.
• Beef fillet — For the best results, choose a high-quality beef fillet with good marbling for tenderness and flavor.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• To achieve a crispy puff pastry, make sure the oven is preheated and bake the rolls at a high temperature.
• Allow the beef fillet to cool before wrapping it in the puff pastry to prevent the pastry from becoming soggy.
• Serve the Chinese-style Beef Wellington with a side of stir-fried vegetables or a fresh salad for a complete meal.
• If you prefer a spicier kick, add a pinch of chili flakes or a drizzle of chili oil to the beef marinade.
• For a variation, you can add a layer of thinly sliced vegetables, such as bell peppers or carrots, along with the beef fillet before rolling it in the puff pastry.

Serving advice

Serve the Chinese-style Beef Wellington hot, either as an appetizer or a main course. Cut each roll into bite-sized pieces and arrange them on a platter. Garnish with chopped green onions or sesame seeds for an extra touch of flavor and presentation.

Presentation advice

To enhance the presentation, you can serve the Chinese-style Beef Wellington on individual plates, accompanied by a drizzle of hoisin sauce or a side of sweet chili dipping sauce. Add a sprig of fresh herbs, such as cilantro or Thai basil, for a pop of color.