Beef Wellington

Ingredients

This adaptation of Beef Wellington incorporates elements of New Nordic cuisine by using locally sourced ingredients and focusing on simplicity and natural flavors. The traditional puff pastry is replaced with a lighter and flakier rye pastry, and the classic mushroom duxelles is enhanced with foraged Nordic mushrooms. The dish is served with a vibrant root vegetable purée, adding a touch of Nordic freshness to the rich flavors of the beef. 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
• 200g (7 oz) mixed Nordic mushrooms (such as chanterelles and porcini) 200g (7 oz) mixed Nordic mushrooms (such as chanterelles and porcini)
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon butter 1 tablespoon butter
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper to taste Salt and pepper to taste
• 300g (10.5 oz) rye pastry dough 300g (10.5 oz) rye pastry dough
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• 500g (1.1 lb) mixed root vegetables (such as carrots, parsnips, and celeriac) 500g (1.1 lb) mixed root vegetables (such as carrots, parsnips, and celeriac)
• 200ml (7 fl oz) vegetable broth 200ml (7 fl oz) vegetable broth
• 100ml (3.4 fl oz) heavy cream 100ml (3.4 fl oz) heavy cream
• Fresh dill for garnish Fresh dill for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (9g saturated)
• Carbohydrates: 20g (5g sugars)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a pan, melt the butter and olive oil over medium heat. Add the shallots and garlic, and sauté until translucent.
3. 3.
   Add the mushrooms and thyme leaves to the pan. Cook until the mushrooms release their moisture and become golden brown. Season with salt and pepper. Set aside to cool.
4. 4.
   Season the beef fillet with salt and pepper. In a hot pan, sear the fillet on all sides until browned. Remove from the pan and let it cool.
5. 5.
   Roll out the rye pastry dough on a lightly floured surface. Spread the mushroom mixture evenly over the pastry.
6. 6.
   Place the seared beef fillet on top of the mushroom mixture. Wrap the pastry around the fillet, sealing it tightly.
7. 7.
   Brush the pastry with the beaten egg wash. Transfer the wrapped fillet to a baking sheet.
8. 8.
   Bake in the preheated oven for 25-30 minutes for medium-rare doneness.
9. 9.
   While the beef is cooking, prepare the root vegetable purée. Peel and chop the root vegetables into small pieces.
10. 10.
    In a pot, bring the vegetable broth to a boil. Add the chopped root vegetables and cook until tender.
11. 11.
    Drain the vegetables and transfer them to a blender or food processor. Add the heavy cream and blend until smooth. Season with salt and pepper.
12. 12.
    Remove the beef Wellington from the oven and let it rest for a few minutes before slicing.
13. 13.
    Serve the sliced beef Wellington on a bed of root vegetable purée. Garnish with fresh dill.

Treat your ingredients with care...

• Rye pastry — Ensure the pastry is rolled out thinly to achieve a crisp and flaky texture.
• Nordic mushrooms — Clean the mushrooms thoroughly and slice them evenly for even cooking.
• Root vegetables — Cut the vegetables into small, uniform pieces to ensure even cooking in the purée.
• Beef fillet — Allow the fillet to come to room temperature before searing to ensure even cooking.
• Vegetable broth — Use a high-quality vegetable broth or make your own for the best flavor in the root vegetable purée.

Tips & Tricks

• For a more intense mushroom flavor, consider adding a small amount of dried Nordic mushrooms to the mushroom duxelles.
• To achieve a perfectly cooked beef fillet, use a meat thermometer to ensure it reaches an internal temperature of 55°C (130°F) for medium-rare.
• Experiment with different root vegetables in the purée, such as turnips or rutabagas, to add variety to the dish.
• Serve the beef Wellington with a side of lingonberry sauce for a touch of Nordic sweetness.
• If you prefer a lighter version, you can substitute the heavy cream in the root vegetable purée with unsweetened almond milk.

Serving advice

Serve the Nordic-inspired Beef Wellington with Root Vegetable Purée as the centerpiece of a special dinner. Slice the beef Wellington into thick portions and arrange them on individual plates. Spoon a generous amount of the root vegetable purée alongside the beef. Garnish with fresh dill for a pop of color and a hint of herbal freshness.

Presentation advice

To elevate the presentation of the dish, drizzle a small amount of herb-infused oil or reduced beef jus around the plate. Add a few edible flowers or microgreens for a touch of elegance. Serve the dish on a rustic wooden platter or Nordic-inspired ceramic plates to enhance the Nordic aesthetic.