Dinner
Beef Wellington with Argentine Chimichurri
Chimichurri Beef Wellington
Seared beef fillet wrapped in mushroom duxelles, prosciutto, and golden puff pastry, then baked until crisp. Sliced and served with bright Argentine chimichurri made from fresh parsley, garlic, vinegar, and red chile flakes spooned over each portion.
$14
25 minsPrep
65 minsCook
90 minsTotal
HardLevel
Nutrition per serving
1162Calories
58.8gProtein
69.2gFat
50.2gCarbs
4.6gSugar
4.1gFiber
1456mgSodium
184mgChol
16.8gSat Fat
562mgPotassium
88mgCalcium
4.2mgIron
1.8mcgVitamin B12
28mgVitamin C
protein-rich
fusion-kitchen
Instructions
1
Prep
Season the beef with salt. Chop the mushrooms, shallot, and garlic. Roughly chop the parsley. Blend parsley, garlic, vinegar, chile, and oil into chimichurri. Roll out the cold puff pastry sheet.
2
Sear
Sear the beef fillet in olive oil over high heat 3 minutes until browned all over, then brush it well with mustard.
3
Saute
Cook the chopped mushrooms, shallot, and garlic over medium heat 8 minutes until dry, dark, and paste-like throughout.
4
Bake
Wrap the beef in prosciutto, duxelles, and pastry, glaze with beaten egg, and bake in a 200C/400F oven 30 minutes until golden.
5
Rest
Rest the baked Wellington off the heat 10 minutes until the juices settle and the golden pastry firms up.
6
Plate
Slice the Wellington into thick rounds, spoon the fresh chimichurri over, and serve with any resting juices spooned around the plate.
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
