Beef Wellington with a Latin Twist

Ingredients

While the original Beef Wellington features a tenderloin wrapped in pâté and duxelles, this Latin American adaptation replaces the pâté with succulent carnitas. The traditional puff pastry crust remains, but the Latin twist adds a burst of flavor with spices like cumin, paprika, and chili powder. The result is a fusion of British sophistication and Latin American flair. We alse have the original recipe for Beef Wellington, so you can check it out.

• 1.5 pounds (680g) beef tenderloin 1.5 pounds (680g) beef tenderloin
• 2 cups (480g) carnitas 2 cups (480g) carnitas
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet puff pastry 1 sheet puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): Approximately 450 kcal / 1880 KJ per serving
• Fat: 25g total, 8g saturated
• Carbohydrates: 15g total, 1g sugar
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Season the beef tenderloin with cumin, paprika, chili powder, salt, and pepper.
3. 3.
   Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned.
4. 4.
   Remove the beef from the skillet and let it cool.
5. 5.
   Roll out the puff pastry sheet on a lightly floured surface.
6. 6.
   Spread the carnitas evenly over the puff pastry.
7. 7.
   Place the seared beef tenderloin on top of the carnitas.
8. 8.
   Carefully wrap the puff pastry around the beef, sealing it tightly.
9. 9.
   Brush the pastry with the beaten egg for a golden finish.
10. 10.
    Transfer the wrapped beef to a baking sheet.
11. 11.
    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.
12. 12.
    Remove from the oven and let it rest for a few minutes before slicing.
13. 13.
    Serve the Carnitas Wellington slices with your favorite Latin American sides.

Treat your ingredients with care...

• Beef tenderloin — For a tender and juicy result, make sure to sear the beef on high heat to lock in the flavors before wrapping it in the puff pastry.
• Carnitas — Use well-seasoned and flavorful carnitas to enhance the Latin American twist in this dish.
• Puff pastry — Ensure that the puff pastry is thawed properly before rolling it out to prevent any cracking or tearing.
• Cumin, paprika, and chili powder — Adjust the amount of spices according to your preference for a milder or spicier flavor profile.
• Egg wash — Brushing the pastry with beaten egg will give it a beautiful golden color when baked.

Tips & Tricks

• To add an extra layer of flavor, you can spread a thin layer of salsa or chimichurri sauce over the carnitas before placing the beef tenderloin.
• If you prefer a crispier crust, you can brush the puff pastry with melted butter before baking.
• Serve the Carnitas Wellington with a side of tangy salsa, guacamole, or a refreshing avocado salad to complement the Latin American flavors.
• For a festive touch, garnish the dish with chopped cilantro or a squeeze of lime juice before serving.
• Leftovers can be refrigerated and enjoyed the next day. Reheat in the oven at a low temperature to maintain the crispness of the pastry.

Serving advice

Slice the Carnitas Wellington into thick portions and serve it as the centerpiece of your Latin American feast. Accompany it with vibrant sides and sauces to create a memorable dining experience.

Presentation advice

To present the Carnitas Wellington beautifully, place the sliced portions on a platter with a garnish of fresh herbs. The golden-brown pastry and succulent beef will be a feast for the eyes.