Korean-style Beef Wellington

Ingredients

While the original British Beef Wellington features a tender beef fillet coated with pâté and duxelles, wrapped in puff pastry, our Korean adaptation replaces the pâté and duxelles with a flavorful bulgogi marinade. The result is a harmonious blend of Korean and British culinary traditions, creating a dish that is both familiar and excitingly new. 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
• 1/4 cup soy sauce 1/4 cup soy sauce
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 tablespoon rice wine vinegar 1 tablespoon rice wine vinegar
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 sheets puff pastry 4 sheets puff pastry
• 4 slices prosciutto 4 slices prosciutto
• 2 eggs, beaten (for egg wash) 2 eggs, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 25g (3g sugars)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, rice wine vinegar, sesame seeds, and black pepper to make the bulgogi marinade.
2. 2.
   Place the beef tenderloin in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   Roll out the puff pastry sheets on a lightly floured surface and cut each sheet into a square large enough to wrap the beef.
5. 5.
   Lay a slice of prosciutto on each puff pastry square.
6. 6.
   Remove the beef from the marinade and pat it dry with paper towels. Place the beef on top of the prosciutto.
7. 7.
   Fold the puff pastry over the beef, sealing the edges with the beaten egg wash.
8. 8.
   Place the wrapped beef on a baking sheet lined with parchment paper.
9. 9.
   Brush the top of the puff pastry with the remaining egg wash.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness.
11. 11.
    Remove from the oven and let it rest for a few minutes before slicing.
12. 12.
    Serve the Korean-style Beef Wellington slices with a side of steamed rice and your favorite Korean banchan (side dishes).

Treat your ingredients with care...

• Beef tenderloin — For the best results, choose a high-quality cut of beef tenderloin with minimal fat marbling.
• Puff pastry — Ensure the puff pastry is thawed according to the package instructions before using it in the recipe.
• Prosciutto — Use thinly sliced prosciutto to wrap the beef, as it adds a delicate flavor and helps keep the meat moist during baking.
• Sesame oil — Opt for toasted sesame oil for a more intense nutty flavor in the bulgogi marinade.
• Rice wine vinegar — If you don't have rice wine vinegar, you can substitute it with apple cider vinegar or white wine vinegar.

Tips & Tricks

• To achieve a perfectly cooked beef, use a meat thermometer to check the internal temperature. For medium-rare, aim for 55-60°C (130-140°F).
• Allow the beef to rest for at least 5 minutes before slicing to ensure the juices redistribute and the meat remains tender.
• Serve the Korean-style Beef Wellington with a dipping sauce made from soy sauce, sesame oil, and a squeeze of fresh lime juice for an extra burst of flavor.
• If you prefer a spicier version, add a teaspoon of gochujang (Korean chili paste) to the bulgogi marinade.
• For a vegetarian twist, substitute the beef tenderloin with marinated and grilled portobello mushrooms.

Serving advice

Serve the Korean-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 toasted sesame seeds and fresh cilantro leaves for a pop of color.

Presentation advice

To elevate the presentation, drizzle a small amount of bulgogi sauce on the plate before placing the sliced Korean-style Beef Wellington. Add a few edible flowers or microgreens for a touch of elegance.