Sichuan-style Beef Wellington

Ingredients

While the original Beef Wellington features a puff pastry crust and a duxelles filling, our Sichuan-style adaptation introduces a vibrant blend of Sichuan peppercorns, chili peppers, and other traditional Sichuan ingredients. The result is a dish that showcases the distinct flavors and spiciness that Sichuan cuisine is renowned for. 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
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 2 tablespoons chili flakes 2 tablespoons chili flakes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon minced garlic 1 tablespoon minced garlic
• 1 tablespoon minced ginger 1 tablespoon minced ginger
• 1 tablespoon fermented black beans 1 tablespoon fermented black beans
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 sheet puff pastry 1 sheet 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: 20g (Sugars: 1g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Crush the Sichuan peppercorns and chili flakes in a mortar and pestle until coarsely ground.
3. 3.
   Heat vegetable oil in a wok or skillet over high heat. Add the crushed peppercorns and chili flakes, and stir-fry for 1 minute.
4. 4.
   Add minced garlic and ginger to the wok and stir-fry for another minute.
5. 5.
   Add the beef fillet to the wok and sear on all sides until browned.
6. 6.
   In a small bowl, mix together soy sauce, Shaoxing wine, cornstarch, sesame oil, fermented black beans, oyster sauce, and hoisin sauce. Pour this mixture over the beef fillet and cook for 2-3 minutes, until the sauce thickens.
7. 7.
   Roll out the puff pastry sheet on a lightly floured surface. Place the beef fillet in the center and wrap it tightly with the pastry, sealing the edges.
8. 8.
   Brush the pastry with beaten egg wash.
9. 9.
   Transfer the wrapped beef 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.
10. 10.
    Remove from the oven and let it rest for a few minutes before slicing.

Treat your ingredients with care...

• Beef fillet — Choose a tender cut of beef fillet for the best results. Make sure to trim any excess fat before cooking.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before grinding to enhance their aroma and flavor.
• Chili flakes — Adjust the amount of chili flakes according to your spice tolerance. Feel free to add more for an extra kick.
• Fermented black beans — Rinse the beans under cold water before using to remove excess salt.

Tips & Tricks

• For a more intense Sichuan flavor, marinate the beef fillet with the Sichuan peppercorns and chili flakes for a few hours before cooking.
• Serve the Sichuan-style Beef Wellington with a side of Sichuan-style stir-fried vegetables for a complete meal.
• If you prefer a milder version, reduce the amount of Sichuan peppercorns and chili flakes.
• Make sure the beef fillet is at room temperature before cooking to ensure even cooking.
• Allow the beef Wellington to rest for a few minutes before slicing to retain its juiciness.

Serving advice

Slice the Sichuan-style Beef Wellington into thick, juicy portions and serve it on a platter. Garnish with fresh cilantro leaves and serve with a side of Sichuan-style stir-fried vegetables or steamed rice.

Presentation advice

To elevate the presentation, drizzle a Sichuan-style sauce over the sliced beef Wellington and sprinkle some additional crushed Sichuan peppercorns and chili flakes on top. Serve it on a bed of vibrant lettuce leaves for a pop of color.