Italian Beef Wellington

Ingredients

While the original British Beef Wellington features a beef fillet coated with pâté and wrapped in puff pastry, our Italian version adds a touch of Mediterranean charm. We replace the pâté with a flavorful mixture of sun-dried tomatoes, garlic, and herbs, and enhance the pastry with a sprinkle of Parmesan cheese. These changes infuse the dish with the vibrant flavors of Italy, making it a true culinary delight. We alse have the original recipe for Beef Wellington, so you can check it out.

• 1.5 kg (3.3 lbs) beef tenderloin 1.5 kg (3.3 lbs) beef tenderloin
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 100g (3.5 oz) sun-dried tomatoes, chopped 100g (3.5 oz) sun-dried tomatoes, chopped
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• 500g (17.6 oz) puff pastry 500g (17.6 oz) puff pastry
• 100g (3.5 oz) Parmesan cheese, grated 100g (3.5 oz) Parmesan cheese, grated
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 20g (Sugars: 2g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Season the beef tenderloin with salt and pepper.
3. 3.
   Heat olive oil in a pan over medium-high heat and sear the beef on all sides until browned. Remove from the pan and let it cool.
4. 4.
   In the same pan, sauté the onion and garlic until translucent.
5. 5.
   Add the sun-dried tomatoes, basil, and parsley to the pan. Cook for 2-3 minutes.
6. 6.
   Remove the mixture from the heat and let it cool.
7. 7.
   Roll out the puff pastry on a floured surface to a thickness of about 0.5cm (0.2 inches).
8. 8.
   Spread the sun-dried tomato mixture evenly over the puff pastry.
9. 9.
   Place the seared beef tenderloin on top of the mixture.
10. 10.
    Carefully wrap the puff pastry around the beef, sealing it tightly.
11. 11.
    Brush the pastry with the beaten egg and sprinkle Parmesan cheese over the top.
12. 12.
    Transfer the wrapped beef to a baking sheet and bake for 30-35 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness.
13. 13.
    Allow the Italian Beef Wellington to rest for a few minutes before slicing and serving.

Treat your ingredients with care...

• Sun-dried tomatoes — Make sure to use sun-dried tomatoes packed in oil for maximum flavor. If using dried sun-dried tomatoes, rehydrate them in warm water before chopping.
• Puff pastry — Thaw the puff pastry according to the package instructions before rolling it out. This will ensure a smooth and even texture.

Tips & Tricks

• For an extra burst of flavor, add a layer of thinly sliced prosciutto on top of the sun-dried tomato mixture before wrapping the beef.
• To achieve a perfectly cooked beef tenderloin, use a meat thermometer to ensure it reaches your desired level of doneness.
• Serve the Italian Beef Wellington with a side of roasted vegetables or a fresh arugula salad for a complete meal.

Serving advice

Slice the Italian Beef Wellington into thick, juicy portions and serve it on a platter. Garnish with fresh basil leaves for a pop of color. This dish pairs beautifully with a glass of Italian red wine.

Presentation advice

To elevate the presentation of the Italian Beef Wellington, drizzle a balsamic reduction over the sliced portions. The glossy sauce adds a touch of elegance and complements the flavors of the dish.