Beef Wellington

Ingredients

While the original British Beef Wellington features a tenderloin wrapped in puff pastry, this Latvian adaptation adds a unique twist. We'll infuse the beef with traditional Latvian spices and serve it alongside a tangy cranberry sauce, giving it a Baltic touch that will tantalize your taste buds. 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 vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 500g (17.6 oz) puff pastry 500g (17.6 oz) puff pastry
• 200g (7 oz) mushrooms, finely chopped 200g (7 oz) mushrooms, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium-high heat. Sear the beef tenderloin on all sides until browned. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.
4. 4.
   Add the caraway seeds, dried thyme, paprika, salt, and pepper to the skillet. Stir well to combine.
5. 5.
   Remove the skillet from heat and let the mixture cool.
6. 6.
   Roll out the puff pastry on a lightly floured surface to a thickness of about 0.5cm (0.2 inches).
7. 7.
   Spread the mushroom mixture evenly over the puff pastry.
8. 8.
   Place the seared beef tenderloin on top of the mushroom mixture.
9. 9.
   Carefully wrap the puff pastry around the beef, sealing it tightly.
10. 10.
    Brush the pastry with the beaten egg to give it a golden color.
11. 11.
    Transfer the wrapped beef Wellington to a baking sheet and bake for 30-35 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 Latvian-inspired Beef Wellington with a side of cranberry sauce.

Treat your ingredients with care...

• Beef tenderloin — For a tender and juicy result, make sure to sear the beef properly before wrapping it in the puff pastry.
• Puff pastry — To achieve a flaky and golden crust, handle the puff pastry gently and avoid overworking it.
• Mushrooms — Finely chop the mushrooms to ensure they cook evenly and release their flavors into the Wellington.
• Cranberry sauce — Prepare the cranberry sauce in advance to allow the flavors to meld together.

Tips & Tricks

• For a more intense flavor, marinate the beef tenderloin with the spices overnight.
• If you prefer a medium-rare beef, reduce the cooking time by 5-10 minutes.
• Serve the Beef Wellington with a side of roasted potatoes and steamed vegetables for a complete meal.
• If you're short on time, you can use store-bought cranberry sauce instead of making it from scratch.
• Leftover Beef Wellington can be enjoyed cold as a delicious sandwich filling.

Serving advice

Slice the Latvian-inspired Beef Wellington into thick, juicy portions and serve it on a warm plate. Accompany it with a generous spoonful of cranberry sauce to balance the richness of the beef. Garnish with fresh herbs, such as parsley or dill, for an added touch of freshness.

Presentation advice

To elevate the presentation of this Latvian-inspired dish, drizzle a cranberry reduction sauce on the plate before placing the sliced Beef Wellington. Add a sprig of fresh herbs on top for a pop of color. Serve with a side of roasted potatoes and steamed vegetables to create a visually appealing and well-rounded plate.