Beef Wellington

Ingredients

While the original British Beef Wellington features a traditional preparation with mushrooms and pâté, this Indo adaptation incorporates aromatic spices and fragrant rice to infuse the dish with the vibrant flavors of the region. The use of traditional Indo spices adds a delightful twist to the classic recipe, making it a perfect fusion of British and Indo cuisines. 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 vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) fragrant rice 2 cups (470ml) fragrant rice
• 4 cups (940ml) water 4 cups (940ml) water
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 cinnamon stick 1 cinnamon stick
• 4 green cardamom pods 4 green cardamom pods
• 4 cloves 4 cloves
• 1 bay leaf 1 bay leaf

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 35g (Sugars: 1g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a pan, heat the vegetable oil over medium heat. Add the beef tenderloin and sear it on all sides until browned. Remove from the pan and set aside.
3. 3.
   In a small bowl, mix together the ground cumin, ground coriander, turmeric powder, chili powder, salt, and pepper. Rub this spice mixture all over the seared beef tenderloin.
4. 4.
   Roll out the puff pastry on a lightly floured surface. Place the spiced beef tenderloin in the center and wrap it tightly with the puff pastry, sealing the edges.
5. 5.
   Transfer the wrapped beef Wellington to a baking sheet and 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.
6. 6.
   While the beef Wellington is baking, prepare the fragrant rice. Rinse the rice under cold water until the water runs clear.
7. 7.
   In a large pot, heat the ghee over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Cook for a minute until fragrant.
8. 8.
   Add the rinsed rice to the pot and stir to coat it with the spices. Pour in the water and bring to a boil.
9. 9.
   Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
10. 10.
    Remove the beef Wellington from the oven and let it rest for a few minutes before slicing.
11. 11.
    Serve the spiced beef Wellington slices alongside the fragrant rice.

Treat your ingredients with care...

• Beef tenderloin — Make sure to sear the beef tenderloin properly to seal in the juices and enhance the flavor.
• Fragrant rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Puff pastry — Use a good quality puff pastry for a flaky and golden crust.
• Spices — Adjust the spice levels according to your preference for a milder or spicier flavor.
• Ghee — If ghee is not available, you can substitute it with vegetable oil or butter.

Tips & Tricks

• For a more intense flavor, marinate the beef tenderloin with the spice mixture overnight.
• To ensure a crispy pastry, brush the wrapped beef Wellington with an egg wash before baking.
• Serve the beef Wellington with a tangy mint chutney or a spicy tomato relish for an extra burst of flavor.
• If you prefer a vegetarian version, you can substitute the beef tenderloin with roasted vegetables or paneer cheese.
• Leftover beef Wellington can be enjoyed cold as a delicious sandwich filling.

Serving advice

Serve the spiced beef Wellington slices on a platter, accompanied by a generous portion of fragrant rice. Garnish with fresh cilantro leaves for a pop of color. This dish pairs well with a refreshing cucumber raita or a tangy tamarind chutney.

Presentation advice

To elevate the presentation, slice the beef Wellington into thick, even slices and arrange them in a neat row on the plate. Place a small mound of fragrant rice next to the beef slices and drizzle some ghee or melted butter over the rice for a glossy finish. Sprinkle some chopped fresh herbs on top for an added touch of elegance.