Turkish-style Beef Wellington

Ingredients

While the original British Beef Wellington features a traditional combination of beef, mushrooms, and pâté wrapped in puff pastry, our Turkish-inspired version incorporates aromatic Turkish spices and herbs to infuse the dish with the flavors of the region. Additionally, we will be using filo pastry instead of puff pastry, giving it a lighter and crispier texture. 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 olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 200g (7 oz) mushrooms, finely chopped 200g (7 oz) mushrooms, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 6 sheets of filo pastry 6 sheets of filo pastry
• 100g (3.5 oz) butter, melted 100g (3.5 oz) butter, melted
• 2 eggs, beaten (for egg wash) 2 eggs, 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.
   Preheat the oven to 200°C (400°F).
2. 2.
   Heat olive oil in a pan over medium heat. Sauté the onions and garlic until translucent.
3. 3.
   Add the mushrooms and cook until they release their moisture and become golden brown.
4. 4.
   Stir in the cumin, coriander, paprika, dried oregano, salt, and pepper. Cook for another minute, then remove from heat and let it cool.
5. 5.
   Season the beef fillet with salt and pepper. In a separate pan, sear the fillet on all sides until browned.
6. 6.
   Place the filo pastry sheets on a clean surface, brushing each sheet with melted butter as you layer them.
7. 7.
   Spread the mushroom mixture evenly over the filo pastry.
8. 8.
   Place the seared beef fillet on top of the mushroom mixture.
9. 9.
   Carefully wrap the filo pastry around the beef, sealing it tightly.
10. 10.
    Brush the wrapped beef Wellington with beaten egg wash.
11. 11.
    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.
12. 12.
    Allow the beef Wellington to rest for a few minutes before slicing and serving.

Treat your ingredients with care...

• Filo pastry — Handle the filo pastry gently and keep it covered with a damp cloth to prevent it from drying out.
• Beef fillet — Make sure the beef fillet is at room temperature before cooking to ensure even cooking throughout.

Tips & Tricks

• For an extra burst of flavor, you can add a sprinkle of sumac or Aleppo pepper to the mushroom mixture.
• If you prefer a more well-done beef, increase the cooking time in the oven accordingly.
• Serve the beef Wellington with a side of creamy mashed potatoes or a fresh salad for a complete meal.

Serving advice

Slice the Turkish-style Beef Wellington into thick, juicy portions and serve it on a bed of creamy mashed potatoes. Garnish with a sprig of fresh herbs, such as parsley or dill, for an elegant touch.

Presentation advice

To elevate the presentation, drizzle a savory sauce, such as a red wine reduction or a tangy yogurt sauce, over the sliced beef Wellington. Sprinkle some finely chopped pistachios or pomegranate seeds on top for a pop of color and texture.