Namibian-style Beef Wellington

Ingredients

In this Namibian adaptation of Beef Wellington, we incorporate Namibian wild mushrooms and African spices into the traditional British recipe. The use of these local ingredients adds a unique earthy flavor and a touch of African influence to the dish, making it a true representation of Namibian cuisine. We alse have the original recipe for Beef Wellington, so you can check it out.

• 500g (1.1 lb) beef fillet 500g (1.1 lb) beef fillet
• 250g (8.8 oz) Namibian wild mushrooms, finely chopped 250g (8.8 oz) Namibian wild mushrooms, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) puff pastry 500g (1.1 lb) puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 28g (Saturated Fat: 10g)
• Carbohydrates: 25g (Sugar: 1g)
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Season the beef fillet with salt and pepper.
3. 3.
   Heat olive oil in a pan over high heat and sear the beef fillet on all sides until browned. Remove from the pan and let it cool.
4. 4.
   In the same pan, add the chopped onions and garlic. Sauté until translucent.
5. 5.
   Add the chopped Namibian wild mushrooms, ground coriander, cumin, paprika, salt, and pepper. Cook until the mushrooms release their moisture and the mixture becomes dry. Remove from heat and let it cool.
6. 6.
   Roll out the puff pastry on a floured surface to a thickness of about 3mm (1/8 inch).
7. 7.
   Spread the mushroom mixture evenly over the puff pastry.
8. 8.
   Place the seared beef fillet 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 wash.
11. 11.
    Transfer the wrapped beef Wellington onto a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
12. 12.
    Remove from the oven and let it rest for a few minutes before slicing.
13. 13.
    Serve the Namibian-style Beef Wellington sliced into thick portions.

Treat your ingredients with care...

• Namibian wild mushrooms — Ensure that the mushrooms are thoroughly cleaned before chopping. If Namibian wild mushrooms are not available, you can substitute with other flavorful mushrooms such as porcini or shiitake.
• Puff pastry — If you prefer a lighter version, you can use filo pastry instead of puff pastry. Make sure to brush each layer of filo pastry with melted butter for added richness.

Tips & Tricks

• To achieve a perfectly cooked beef fillet, use a meat thermometer to ensure it reaches your desired level of doneness.
• Let the beef Wellington rest for a few minutes before slicing to allow the juices to redistribute and ensure a moist and tender result.
• Serve with a side of Namibian-style chakalaka for an extra burst of flavor.

Serving advice

Serve the Namibian-style Beef Wellington as a main course, accompanied by roasted vegetables or a fresh salad. Garnish with a sprig of fresh herbs for an elegant presentation.

Presentation advice

To create an impressive presentation, slice the beef Wellington into thick portions and arrange them on individual plates. Drizzle a savory sauce over the top and garnish with microgreens for a pop of color.