Japanese-style Beef Wellington

Ingredients

While the original Beef Wellington features a traditional English preparation with mushrooms, pâté, and a rich red wine sauce, this Japanese adaptation incorporates Japanese ingredients and flavors. The pâté is replaced with a savory miso paste, the mushrooms are enhanced with soy sauce and mirin, and a touch of wasabi adds a subtle kick. The result is a unique fusion dish that pays homage to both culinary traditions. 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
• Salt and black pepper, to taste Salt and black pepper, to taste
• 2 tablespoons miso paste 2 tablespoons miso paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 teaspoon wasabi paste 1 teaspoon wasabi paste
• 200g (7 oz) shiitake mushrooms, finely chopped 200g (7 oz) shiitake mushrooms, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 sheet puff pastry 1 sheet puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 20g (Sugars: 2g)
• Protein: 35g
• 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 black pepper.
3. 3.
   Heat the vegetable oil in a skillet over high heat. Sear the beef on all sides until browned. Remove from heat and let it cool.
4. 4.
   In a small bowl, mix the miso paste, soy sauce, mirin, and wasabi paste until well combined.
5. 5.
   In the same skillet, sauté the shiitake mushrooms and garlic until softened. Add the miso mixture and cook for another 2 minutes. Remove from heat and let it cool.
6. 6.
   Roll out the puff pastry sheet on a lightly floured surface. Spread the mushroom mixture evenly over the pastry.
7. 7.
   Place the seared beef tenderloin on top of the mushroom mixture. Wrap the pastry around the beef, sealing the edges.
8. 8.
   Brush the pastry with the beaten egg for a golden finish.
9. 9.
   Transfer the wrapped beef Wellington onto a baking sheet and bake 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.
11. 11.
    Serve the Japanese-style Beef Wellington with a side of steamed rice and a drizzle of teriyaki sauce.

Treat your ingredients with care...

• Beef tenderloin — For a more tender result, make sure to bring the beef to room temperature before cooking.
• Miso paste — Choose a high-quality miso paste for the best flavor. Adjust the amount of miso according to your taste preference.
• Puff pastry — Thaw the puff pastry according to the package instructions before using. Handle it gently to prevent tearing.

Tips & Tricks

• To ensure a crispy bottom, place the wrapped beef Wellington on a preheated baking sheet before baking.
• For an extra umami boost, sprinkle some furikake (Japanese rice seasoning) over the mushroom mixture before wrapping it in the pastry.
• If you prefer a milder wasabi flavor, mix the wasabi paste with a small amount of mayonnaise before spreading it on the beef.

Serving advice

Serve the Japanese-style Beef Wellington as the centerpiece of a special dinner. Slice it into thick portions and arrange them on individual plates. Garnish with a sprinkle of sesame seeds and a drizzle of teriyaki sauce. Pair it with a refreshing cucumber salad or steamed vegetables for a well-rounded meal.

Presentation advice

To elevate the presentation, place each slice of the Japanese-style Beef Wellington on a bed of vibrant green pea shoots or microgreens. Add a touch of elegance by garnishing with edible flowers, such as pansies or chrysanthemum petals.