Greek-style Beef Wellington

Ingredients

While the original British Beef Wellington features a puff pastry crust and a duxelles filling, our Greek-style adaptation incorporates traditional Greek ingredients and flavors. We substitute the duxelles with a mixture of feta cheese, spinach, and herbs, and wrap the beef fillet in delicate phyllo pastry. The addition of Greek herbs and spices adds a unique Mediterranean twist to this beloved dish. 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
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 200g (7 oz) fresh spinach, chopped 200g (7 oz) fresh spinach, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 6 sheets of phyllo pastry 6 sheets of phyllo pastry
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 38g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Season the beef fillet with salt and pepper.
3. 3.
   In a pan, heat olive oil over medium heat and sear the beef fillet on all sides until browned. Remove from heat and let it cool.
4. 4.
   In a bowl, combine the crumbled feta cheese, chopped spinach, dill, oregano, and parsley. Mix well.
5. 5.
   Lay out the phyllo pastry sheets, brushing each sheet with olive oil as you layer them.
6. 6.
   Spread the feta cheese and spinach mixture evenly over the phyllo pastry.
7. 7.
   Place the seared beef fillet on top of the mixture and wrap it tightly with the phyllo pastry.
8. 8.
   Transfer the wrapped beef fillet onto a baking sheet and brush the top with olive oil.
9. 9.
   Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the beef is cooked to your desired doneness.
10. 10.
    Remove from the oven and let it rest for a few minutes before slicing.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth to prevent it from drying out.
• Feta cheese — Use a good quality feta cheese for the best flavor. Crumble it just before using to maintain its freshness.

Tips & Tricks

• To add an extra layer of flavor, marinate the beef fillet with lemon juice, garlic, and Greek herbs for a few hours before cooking.
• Serve the Greek-style Beef Wellington with a side of tzatziki sauce for a refreshing and tangy complement.
• If you prefer a crispier pastry, brush the phyllo sheets with melted butter instead of olive oil.
• For a vegetarian version, substitute the beef fillet with grilled eggplant slices and adjust the cooking time accordingly.
• Leftover Greek-style Beef Wellington can be enjoyed cold as a delicious sandwich filling.

Serving advice

Serve the Greek-style Beef Wellington sliced into thick portions, allowing the layers of phyllo pastry, feta cheese, and spinach to be beautifully displayed. Garnish with fresh herbs and serve with a side of tzatziki sauce for dipping.

Presentation advice

To enhance the presentation, drizzle a balsamic reduction over the sliced Greek-style Beef Wellington. Sprinkle some crumbled feta cheese and chopped fresh herbs on top for an elegant finishing touch.