Taiwanese-style Beef Wellington

Ingredients

While the original British Beef Wellington features a tender beef fillet wrapped in puff pastry, the Taiwanese adaptation adds a unique twist. The pastry is infused with Taiwanese spices and herbs, and the beef is marinated in a flavorful blend of soy sauce, ginger, and garlic. This fusion of flavors creates a dish that pays homage to both culinary traditions. 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
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon sugar 1 teaspoon sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 200g (7 oz) mushrooms, finely chopped 200g (7 oz) mushrooms, finely chopped
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 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 (12g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, sesame oil, grated ginger, minced garlic, five-spice powder, and sugar. Mix well.
2. 2.
   Place the beef tenderloin in a shallow dish and pour the marinade over it. Let it marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Heat vegetable oil in a pan over medium heat. Sear the marinated beef on all sides until browned. Remove from the pan and let it cool.
4. 4.
   In the same pan, add the chopped mushrooms and shallot. Cook until the mushrooms release their moisture and become golden brown. Stir in the oyster sauce and cornstarch to thicken the mixture. Remove from heat and let it cool.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Roll out the puff pastry sheet on a lightly floured surface. Place the cooled mushroom mixture in the center of the pastry.
7. 7.
   Place the seared beef tenderloin on top of the mushroom mixture. Carefully wrap the pastry around the beef, sealing it tightly.
8. 8.
   Brush the pastry with the beaten egg wash for a golden finish.
9. 9.
   Transfer the wrapped beef Wellington onto a baking sheet and bake 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.
11. 11.
    Serve the Taiwanese-style Beef Wellington with your favorite side dishes.

Treat your ingredients with care...

• Beef tenderloin — For a tender and juicy result, make sure to sear the beef on high heat to seal in the juices before wrapping it in the pastry.
• Puff pastry — To achieve a crisp and flaky crust, make sure the puff pastry is thawed but still cold before using it. Avoid overhandling the pastry to prevent it from becoming tough.
• Five-spice powder — This aromatic blend of spices is a key ingredient in Taiwanese cuisine. If you can't find it, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra layer of flavor, you can add a thin layer of Taiwanese chili sauce or hoisin sauce on top of the mushroom mixture before wrapping the beef.
• If you prefer a more well-done beef, you can increase the cooking time in the oven by 5-10 minutes.
• Serve the Beef Wellington with a side of Taiwanese pickled vegetables for a refreshing contrast to the rich flavors.
• If you want to make individual portions, you can divide the beef and mushroom mixture into smaller portions and wrap them individually in puff pastry.
• Leftover Beef Wellington can be enjoyed cold the next day or reheated in the oven at a lower temperature to prevent the pastry from becoming too crispy.

Serving advice

Slice the Taiwanese-style Beef Wellington into thick slices and serve it on a platter. Garnish with fresh herbs, such as cilantro or Thai basil, for a pop of color. Accompany the dish with a side of steamed rice or stir-fried vegetables.

Presentation advice

To make the Taiwanese-style Beef Wellington visually appealing, ensure that the puff pastry is golden brown and has a glossy finish from the egg wash. Slice it neatly to reveal the layers of beef and mushroom filling. Serve it on a decorative platter or individual plates for an elegant presentation.