nut-free · Dinner
Beef Wellington with Argentine Chimichurri
Chimichurri Beef Wellington
British beef Wellington of seared fillet wrapped in mushroom duxelles, prosciutto, and puff pastry, baked golden and served in thick slices with a bright Argentine chimichurri spooned over.
$$$
25 minsPrep
65 minsCook
90 minsTotal
HardLevel
Nutrition per serving
1140Calories
58gProtein
68gFat
48gCarbs
4gSugar
4gFiber
1400mgSodium
180mgChol
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Instructions
1
Prep
Season both beef fillets with salt. Chop the mushrooms and shallots. Blend the bright, garlicky chimichurri using the parsley, garlic, oregano, red wine vinegar, chilli flakes, and 3 tbsp olive oil. Roll out both cold puff pastry sheets.
2
Sear
Heat 3 tbsp olive oil in a large pan over high heat. Sear both beef fillets 3 minutes until browned all over, then brush each well with mustard. Set aside to cool slightly.
3
Saute
In the same pan, cook the chopped mushrooms, shallots, and garlic over medium heat 10 minutes until dry, dark, and paste-like throughout.
4
Bake
Wrap each beef fillet in 4 slices of prosciutto, divide the duxelles between them, then wrap each in puff pastry. Glaze both with beaten egg and bake in a 200C/400F oven 32–35 minutes until golden.
5
Rest
Rest both baked Wellingtons off the heat 10 minutes until the juices settle and the golden pastry firms up.
6
Plate
Slice each Wellington into thick rounds, spoon the fresh chimichurri over, and serve with any resting juices spooned around the plates.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) beef fillet
- 6 tbsp olive oil
- 300g (10.6 oz) mushroom
- 2 shallots
- 8 garlic cloves
- 8 slices prosciutto
- 2 tbsp Dijon mustard
- 2 sheets puff pastry
- 2 large eggs
- 40g (large handful) parsley
- 2 tsp dried oregano
- 1/4 cup red wine vinegar
- 1 tsp red chilli flakes
- 2 tsp kosher salt