Puerto Rican Beef Wellington

Ingredients

While the original British Beef Wellington features a puff pastry crust and a duxelles filling, our Puerto Rican adaptation incorporates the aromatic flavors of sofrito, a staple in Puerto Rican cooking. Additionally, we infuse the dish with a touch of Caribbean spices to add a unique twist to the traditional recipe. We alse have the original recipe for Beef Wellington, so you can check it out.

• 2 pounds (900g) beef tenderloin 2 pounds (900g) beef tenderloin
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (240ml) sofrito 1 cup (240ml) sofrito
• 8 slices ham 8 slices ham
• 8 slices Swiss cheese 8 slices Swiss cheese
• 2 sheets puff pastry 2 sheets puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (10g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 38g
• 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 olive oil in a skillet over high heat and sear the beef on all sides until browned. Remove from heat and let it cool.
4. 4.
   Spread the sofrito evenly over the beef tenderloin.
5. 5.
   Lay the ham slices on top of the sofrito, followed by the Swiss cheese slices.
6. 6.
   Roll out the puff pastry sheets and place the beef tenderloin in the center.
7. 7.
   Fold the puff pastry over the beef, sealing the edges tightly.
8. 8.
   Brush the puff pastry with the beaten egg for a golden finish.
9. 9.
   Place the wrapped beef Wellington on 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.
10. 10.
    Allow the beef Wellington to rest for a few minutes before slicing and serving.

Treat your ingredients with care...

• Beef tenderloin — For a more tender result, let the beef come to room temperature before cooking.
• Sofrito — If you don't have homemade sofrito, you can find it in many Latin grocery stores or make a quick version by blending together bell peppers, onions, garlic, cilantro, and culantro.
• Puff pastry — Thaw the puff pastry according to the package instructions before using.

Tips & Tricks

• To ensure a crispy puff pastry crust, make sure the beef Wellington is fully sealed before baking.
• Letting the beef rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful dish.
• Serve the Puerto Rican Beef Wellington with a side of arroz con gandules (rice with pigeon peas) for a complete Puerto Rican meal.

Serving advice

Slice the Puerto Rican Beef Wellington into thick portions and serve it as the centerpiece of your meal. Accompany it with a generous spoonful of sofrito on top for an extra burst of flavor.

Presentation advice

Place the sliced Puerto Rican Beef Wellington on a platter, garnish with fresh herbs such as cilantro or parsley, and drizzle a bit of sofrito sauce around the plate for an elegant touch.