New Mexican Beef Wellington

Ingredients

While the original Beef Wellington features a rich mushroom duxelles and a traditional puff pastry crust, our New Mexican adaptation replaces the mushrooms with a spicy enchilada sauce and incorporates the flavors of New Mexican spices and chilies. This gives the dish a bold and fiery kick that is characteristic of New Mexican cuisine. 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
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (240ml) New Mexican red enchilada sauce 1 cup (240ml) New Mexican red enchilada sauce
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon chili powder 1 tablespoon chili powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional, for extra heat) 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1 sheet puff pastry, thawed 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 20g (Sugar: 3g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Season the beef tenderloin with salt and pepper.
3. 3.
   Heat the vegetable oil in a skillet over high heat. Sear the beef on all sides until browned. Remove from the skillet and let it cool.
4. 4.
   In the same skillet, combine the enchilada sauce, beef broth, cumin, chili powder, oregano, garlic powder, onion powder, and cayenne pepper. Bring to a simmer and cook for 5 minutes.
5. 5.
   Place the beef in the center of the puff pastry sheet. Pour the enchilada sauce mixture over the beef.
6. 6.
   Fold the puff pastry over the beef, sealing the edges. Brush the pastry with the beaten egg.
7. 7.
   Transfer the Wellington to a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness.
8. 8.
   Remove from the oven and let it rest for a few minutes before slicing.
9. 9.
   Serve the New Mexican Beef Wellington with additional enchilada sauce on the side.

Treat your ingredients with care...

• Beef tenderloin — Make sure to trim any excess fat from the beef before cooking.
• New Mexican red enchilada sauce — If you prefer a milder flavor, you can use a mild enchilada sauce or adjust the amount of chili powder and cayenne pepper.
• Puff pastry — Thaw the puff pastry according to the package instructions to ensure it is easy to work with and bakes evenly.
• Cumin, chili powder, and other spices — Adjust the amount of spices according to your personal taste preferences.

Tips & Tricks

• For an extra crispy pastry crust, brush the puff pastry with egg wash twice before baking.
• Allow the beef to rest for a few minutes after baking to ensure the juices redistribute and the meat remains tender.
• Serve the New Mexican Beef Wellington with a side of Mexican rice and refried beans for a complete meal.
• If you prefer a spicier dish, add additional cayenne pepper or chopped jalapenos to the enchilada sauce.
• Leftover New Mexican Beef Wellington can be refrigerated and enjoyed the next day. Reheat in the oven at a low temperature to maintain the pastry's crispness.

Serving advice

Slice the New Mexican Beef Wellington into thick portions and serve it on individual plates. Drizzle some extra enchilada sauce over each slice for added flavor. Garnish with fresh cilantro and serve with a side of Mexican rice and refried beans.

Presentation advice

To make the New Mexican Beef Wellington visually appealing, place each slice on a bed of vibrant green lettuce leaves. The contrast of the red enchilada sauce and the green lettuce will make the dish look enticing. Sprinkle some chopped fresh tomatoes and cilantro on top for an extra pop of color.