Mexican Beef Wellington

Ingredients

While the original British Beef Wellington features a beef fillet coated with pâté and duxelles, our Mexican adaptation replaces the pâté with a zesty chipotle sauce and the duxelles with a flavorful mixture of sautéed onions, bell peppers, and spices. The pastry crust remains the same, providing a delicious contrast to the bold Mexican flavors. 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
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 chipotle peppers in adobo sauce, finely chopped 2 chipotle peppers in adobo sauce, finely chopped
• 500g (17.6 oz) puff pastry 500g (17.6 oz) puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): Approximately 500 kcal / 2090 KJ per serving
• Fat: 25g (total), 10g (saturated)
• Carbohydrates: 30g (total), 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 heat. Add the chopped onion, bell peppers, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Add the ground cumin, chili powder, dried oregano, salt, and black pepper to the skillet. Stir well to combine.
4. 4.
   Push the vegetables to one side of the skillet and add the beef tenderloin. Sear the beef on all sides until browned.
5. 5.
   Remove the skillet from heat and let the beef and vegetable mixture cool slightly.
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 chipotle peppers in adobo sauce evenly over the puff pastry.
8. 8.
   Place the beef tenderloin on top of the chipotle sauce.
9. 9.
   Carefully fold the puff pastry over the beef, sealing it tightly.
10. 10.
    Brush the pastry with the beaten egg wash.
11. 11.
    Transfer the wrapped beef Wellington to a baking sheet and bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness.
12. 12.
    Remove from the oven and let it rest for a few minutes before slicing.

Treat your ingredients with care...

• Chipotle peppers in adobo sauce — Adjust the amount according to your desired level of spiciness. For a milder flavor, use only one chipotle pepper or remove the seeds before chopping.
• Puff pastry — Ensure the puff pastry is thawed according to the package instructions before using. If you prefer a lighter crust, you can use phyllo dough instead.

Tips & Tricks

• To achieve a perfectly cooked beef tenderloin, use a meat thermometer to check the internal temperature. For medium-rare, aim for 55-60°C (130-140°F).
• Serve the Mexican Beef Wellington with a side of fresh guacamole and salsa for an extra burst of flavor.
• If you prefer a crispier pastry, you can brush the pastry with melted butter before baking.
• Leftover Mexican Beef Wellington can be enjoyed cold as a delicious sandwich filling.

Serving advice

Slice the Mexican Beef Wellington into thick, juicy portions and serve it on a platter. Garnish with fresh cilantro leaves and serve with a side of guacamole and salsa. This dish pairs well with Mexican rice and a refreshing salad.

Presentation advice

To enhance the presentation, drizzle a chipotle cream sauce over the sliced Mexican Beef Wellington. Sprinkle some finely chopped fresh cilantro on top for a pop of color. Serve on individual plates with a side of Mexican rice and garnish with a lime wedge.