Peruvian Beef Wellington

Ingredients

While the traditional Beef Wellington features a beef tenderloin coated with pâté and duxelles, our Peruvian adaptation replaces the pâté with a flavorful marinade inspired by the popular Peruvian dish, Lomo Saltado. Additionally, we incorporate Peruvian spices and herbs to infuse the dish with the vibrant flavors of Peru. We alse have the original recipe for Beef Wellington, so you can check it out.

• 500g (1.1 lb) beef tenderloin 500g (1.1 lb) beef tenderloin
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 2 tomatoes, sliced 2 tomatoes, sliced
• 4 sheets puff pastry 4 sheets puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 25g (Sugars: 4g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, red wine vinegar, minced garlic, cumin powder, paprika, dried oregano, salt, and pepper. Mix well to create the marinade.
2. 2.
   Place the beef tenderloin in a shallow dish and pour the marinade over it. Ensure the beef is evenly coated. Cover and refrigerate for at least 1 hour, allowing the flavors to infuse.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   In a large skillet, heat the vegetable oil over medium-high heat. Sear the marinated beef tenderloin on all sides until browned. Remove from the skillet and set aside.
5. 5.
   In the same skillet, add the sliced red onion, red bell pepper, and yellow bell pepper. Sauté until the vegetables are tender and slightly caramelized. Remove from heat and set aside.
6. 6.
   Roll out the puff pastry sheets on a lightly floured surface. Place the sautéed vegetables on the pastry sheets, creating a bed for the beef.
7. 7.
   Place the seared beef tenderloin on top of the vegetables. Arrange the sliced tomatoes over the beef.
8. 8.
   Carefully fold the puff pastry over the beef, sealing it tightly. Trim any excess pastry and crimp the edges to secure the Wellington.
9. 9.
   Brush the pastry with the beaten egg wash for a golden finish.
10. 10.
    Transfer the Wellington to a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness.
11. 11.
    Remove from the oven and let it rest for a few minutes before slicing.
12. 12.
    Serve the Peruvian Beef Wellington sliced, revealing the layers of tender beef, flavorful vegetables, and flaky pastry.

Treat your ingredients with care...

• Beef tenderloin — Choose a high-quality cut of beef tenderloin for the best results. Trim any excess fat before marinating.
• Puff pastry — Ensure the puff pastry is thawed according to the package instructions before using. If desired, you can make your own puff pastry from scratch.

Tips & Tricks

• For an extra Peruvian touch, you can add a drizzle of aji amarillo sauce or serve it on the side.
• To ensure a crispy pastry crust, make sure the beef and vegetables are not too moist before wrapping them in the puff pastry.
• Allow the Wellington to rest for a few minutes before slicing to retain the juiciness of the beef.

Serving advice

Serve the Peruvian Beef Wellington as a main course accompanied by traditional Peruvian sides such as Quinoa Salad or Causa Rellena. Garnish with fresh cilantro or parsley for added freshness.

Presentation advice

To present the Peruvian Beef Wellington beautifully, slice it into thick portions and arrange them on individual plates. Drizzle a small amount of aji amarillo sauce or gravy over the slices for an elegant touch. Serve with a side of colorful Peruvian vegetables.