Dinner
Beef Wellington with Argentine Chimichurri
Chimichurri Beef Wellington
British beef Wellington features seared beef fillet coated with Dijon mustard, wrapped in mushroom duxelles and prosciutto, then enclosed in golden puff pastry. Baked until crispy and rested, it's sliced thick and finished with vibrant Argentine chimichurri sauce spooned over the top.
$14
25 minsPrep
65 minsCook
90 minsTotal
HardLevel
Nutrition per serving
1089Calories
54.3gProtein
66.2gFat
45.7gCarbs
3.2gSugar
3.8gFiber
1687mgSodium
198mgChol
24.1gSat Fat
642mgPotassium
89mgCalcium
4.2mgIron
2.1mcgVitamin B12
18mgVitamin C
protein-rich
fusion-kitchen
Instructions
1
Prep
Season beef with salt. Chop mushrooms, shallot, and garlic. Roughly chop parsley. Roll out cold puff pastry sheet.
2
Sear
Heat olive oil in a skillet over high heat, sear beef 3 minutes per side until browned on all surfaces, then brush evenly with mustard.
3
Sauté
Cook chopped mushrooms, shallot, and garlic over medium heat 8 minutes until dark, dry, and paste-like, stirring often.
4
Bake
Wrap beef in prosciutto, then duxelles, wrap in pastry, brush with beaten egg, bake at 200°C/400°F 30 minutes until pastry is golden.
5
Rest
Remove from heat and rest 10 minutes until juices settle and pastry firms.
6
Plate
Chop parsley into chimichurri. Mix parsley, garlic, oregano, vinegar, and chile flakes. Slice Wellington thick, spoon chimichurri over, serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz beef fillet
- 6 tbsp6 tbsp olive oil
- 300g10 oz mushroom
- 22 shallot
- 88 garlic cloves
- 8 slices8 slices prosciutto
- 2 tbsp2 tbsp Dijon mustard
- 22 sheet puff pastry
- 22 large eggs
- 40glarge handful parsley
- 2 tsp2 tsp dried oregano
- 4 tbsp4 tbsp red wine vinegar
- 1 tsp1 tsp red chile flakes
- 2 tsp2 tsp kosher salt
