Thai-style Beef Wellington

Ingredients

The Thai-style Beef Wellington differs from the original British version in its use of Thai herbs and spices. Instead of the traditional mushroom duxelles, we will create a zesty Thai herb paste to coat the beef fillet. The puff pastry will remain the same, providing a buttery and flaky crust. The result is a unique fusion of British and Thai cuisines that will tantalize your senses. 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 vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons Thai red curry paste 2 tablespoons Thai red curry paste
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 lemongrass stalk, finely chopped 1 lemongrass stalk, finely chopped
• 1 small bunch fresh cilantro, chopped 1 small bunch fresh cilantro, chopped
• 1 small bunch fresh Thai basil, chopped 1 small bunch fresh Thai basil, chopped
• 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: 25g (Sugars: 2g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Heat the vegetable oil in a pan over medium-high heat. Sear the beef fillet on all sides until browned. Remove from the pan and let it cool.
3. 3.
   In a bowl, combine the Thai red curry paste, fish sauce, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, chopped lemongrass, cilantro, and Thai basil. Mix well to form a paste.
4. 4.
   Spread the herb paste evenly over the cooled beef fillet.
5. 5.
   Roll out the puff pastry sheet on a lightly floured surface. Place the herb-coated beef fillet in the center and wrap it tightly with the pastry, sealing the edges.
6. 6.
   Brush the pastry with the beaten egg for a golden finish.
7. 7.
   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.
8. 8.
   Remove from the oven and let it rest for a few minutes before slicing.
9. 9.
   Serve the Thai-style Beef Wellington sliced, with a side of Thai chili sauce or sweet chili dipping sauce.

Treat your ingredients with care...

• Beef fillet — Choose a tender cut of beef fillet for the best results. Make sure to sear it properly before wrapping it in the pastry to seal in the juices.
• Thai red curry paste — Use a good quality Thai red curry paste for authentic flavors. Adjust the amount according to your spice preference.
• Puff pastry — Thaw the puff pastry according to the package instructions before using. Roll it out gently to avoid tearing.

Tips & Tricks

• For an extra kick of heat, add finely chopped Thai bird's eye chilies to the herb paste.
• Serve the Thai-style Beef Wellington with a refreshing cucumber and mint salad on the side.
• If you prefer a milder flavor, reduce the amount of Thai red curry paste in the herb paste.
• Make sure the beef fillet is at room temperature before searing to ensure even cooking.
• Allow the beef Wellington to rest for a few minutes before slicing to retain the juiciness of the meat.

Serving advice

Serve the Thai-style Beef Wellington as a main course, accompanied by steamed jasmine rice and a side of Thai chili sauce or sweet chili dipping sauce. Garnish with fresh cilantro leaves for an added burst of flavor.

Presentation advice

To present the Thai-style Beef Wellington, slice it into thick rounds and arrange them on a platter. Drizzle some of the Thai chili sauce over the slices and garnish with sprigs of fresh Thai basil. Serve with a side of steamed jasmine rice and a vibrant cucumber and mint salad.