Moroccan-style Beef Wellington

Ingredients

While the original British Beef Wellington features a traditional combination of beef, mushrooms, and puff pastry, our Moroccan adaptation introduces a unique blend of Moroccan spices, such as cumin, coriander, and cinnamon. We also incorporate ingredients like preserved lemons, olives, and harissa to infuse the dish with the bold and vibrant flavors of Moroccan cuisine. 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 olive oil 2 tablespoons olive oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons harissa paste 2 tablespoons harissa paste
• 2 tablespoons preserved lemon, finely chopped 2 tablespoons preserved lemon, finely chopped
• 1/4 cup pitted green olives, sliced 1/4 cup pitted green olives, sliced
• 500g (1.1 lbs) puff pastry 500g (1.1 lbs) puff pastry
• 2 eggs, beaten (for egg wash) 2 eggs, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): Approximately 500 kcal / 2090 KJ per serving
• Fat: 25g total, 8g 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 small bowl, combine the ground cumin, coriander, cinnamon, paprika, salt, and black pepper.
3. 3.
   Rub the spice mixture all over the beef tenderloin.
4. 4.
   Heat olive oil in a skillet over high heat and sear the beef on all sides until browned.
5. 5.
   Remove the beef from the skillet and let it cool.
6. 6.
   Spread the harissa paste evenly over the cooled beef.
7. 7.
   Sprinkle the preserved lemon and sliced olives on top of the harissa paste.
8. 8.
   Roll out the puff pastry on a lightly floured surface to a size large enough to wrap the beef completely.
9. 9.
   Place the beef in the center of the pastry and wrap it tightly, sealing the edges.
10. 10.
    Brush the pastry with beaten eggs for a golden finish.
11. 11.
    Transfer the wrapped beef to a baking sheet and bake for 30-35 minutes for medium-rare.
12. 12.
    Allow the beef to rest for 10 minutes before slicing and serving.

Treat your ingredients with care...

• Beef tenderloin — For the best results, choose a high-quality, well-marbled piece of beef tenderloin.
• Harissa paste — Adjust the amount of harissa paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Preserved lemon — If you can't find preserved lemons, you can substitute with fresh lemon zest for a similar citrusy flavor.

Tips & Tricks

• To ensure a crispy pastry, make sure the beef is completely cooled before wrapping it in the puff pastry.
• Allow the beef to rest before slicing to retain its juiciness.
• Serve the Moroccan-style Beef Wellington with a side of couscous or roasted vegetables for a complete Moroccan-inspired meal.

Serving advice

Serve the Moroccan-style Beef Wellington as a centerpiece dish for a special occasion or a festive dinner. Slice it into thick portions and present it on a platter garnished with fresh herbs, such as cilantro or parsley.

Presentation advice

For an elegant presentation, drizzle a small amount of harissa sauce or olive oil on the plate before placing the sliced Moroccan-style Beef Wellington. Garnish with a sprig of fresh herbs and serve with confidence.