Beef Wellington with a Vietnamese Twist

Ingredients

While the original Beef Wellington features a traditional puff pastry crust and a savory mushroom duxelles, our Vietnamese adaptation incorporates the vibrant flavors of Vietnamese cuisine. We replace the duxelles with a fragrant lemongrass and ginger marinade, and the puff pastry with delicate rice paper wrappers. The result is a harmonious blend of British and Vietnamese 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 stalks lemongrass, finely minced 2 stalks lemongrass, finely minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 8-10 rice paper wrappers 8-10 rice paper wrappers
• 1 egg, beaten (for sealing the wrappers) 1 egg, beaten (for sealing the wrappers)
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 12g (5g saturated)
• Carbohydrates: 20g (1g sugar)
• Protein: 40g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the minced lemongrass, garlic, ginger, fish sauce, soy sauce, oyster sauce, and vegetable oil to make the marinade.
2. 2.
   Place the beef tenderloin in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   Remove the beef from the marinade and pat it dry with paper towels.
5. 5.
   Heat a skillet over high heat and sear the beef on all sides until browned. Remove from heat and let it cool.
6. 6.
   Take a rice paper wrapper and dip it in warm water for a few seconds until pliable. Place it on a clean surface.
7. 7.
   Slice the beef into thin strips and place them in the center of the rice paper wrapper.
8. 8.
   Fold the sides of the wrapper over the beef and roll it up tightly, sealing the edges with beaten egg.
9. 9.
   Repeat the process with the remaining beef and wrappers.
10. 10.
    Heat vegetable oil in a pan and fry the wrapped beef rolls until golden brown and crispy.
11. 11.
    Transfer the rolls to a baking sheet and bake in the preheated oven for 10-15 minutes, or until the beef is cooked to your desired doneness.
12. 12.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks with the back of a knife before mincing.
• Rice paper wrappers — Dip them in warm water one at a time to prevent sticking and tearing.

Tips & Tricks

• For added crunch, you can sprinkle some crushed peanuts or sesame seeds on the beef rolls before frying.
• Serve the Phở Wellington with a side of fresh herbs, such as Thai basil, cilantro, and mint, for an authentic Vietnamese touch.
• If you prefer a spicier version, add a few slices of fresh chili or a drizzle of Sriracha sauce to the beef rolls before wrapping them.

Serving advice

Serve the Phở Wellington hot, accompanied by a bowl of steaming phở broth for dipping. Garnish with fresh herbs and lime wedges for a burst of flavor.

Presentation advice

Arrange the Phở Wellington rolls on a platter, garnished with sprigs of fresh herbs and a sprinkle of crushed peanuts or sesame seeds. Serve with the phở broth in individual bowls for dipping.