This Beef Wellington is a culinary masterpiece, a symphony of textures and flavors that dance across the palate. The tender beef tenderloin, seared to perfection, is enveloped in a delicate roasted garlic and Parmesan crepe, adding a savory, aromatic layer. The salty, delicate prosciutto layer melts into the crepe, and the rich filling of caramelized leeks, crispy bacon, creamy feta, sweet cranberries, and tangy pickled shallots creates a complex and harmonious balance. The flaky, golden puff pastry encases this treasure, providing a satisfying crunch with each bite.

The ginger-chipotle demi-glace, a bold and unexpected accompaniment, adds a touch of warmth and spice, cutting through the richness of the dish. The sweet notes of the cherries, and the smoky heat of the chipotle, are balanced by the savory demi-glace, creating a sauce that is both intriguing and utterly delicious. This Beef Wellington is not just a meal; it’s an experience, a celebration of flavors and textures that will leave a lasting impression.

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Feta Late Than Never Wellington

This elevated Beef Wellington features a roasted garlic and Parmesan crepe layer, a savory leek, cranberry, bacon, feta, and pickled shallot filling, all wrapped in prosciutto and flaky puff pastry. Served with a bold ginger-chipotle demi-glace, this dish is a symphony of flavors and textures.

Course Main Course

Cuisine American Fusion, British fusion, Modern American

Keyword Beef, Demi Glace, Feta, Leeks, Roasted Garlic, Wellington

Prep Time 2 hours hours

Cook Time 1 hour hour

Servings 6

Author Chef Cameron

Ingredients

For the Beef:

• 2-2.5 lb beef tenderloin center-cut
• Salt and freshly ground black pepper to taste
• 2 Tbsp olive oil

For the Roasted Garlic and Parmesan Crepes:

• 1 head of garlic
• 1 Tbsp olive oil
• 1 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups milk
• 1/4 cup grated Parmesan cheese plus extra for sprinkling
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp fresh parsley finely chopped
• 2 Tbsp fresh thyme finely chopped
• Butter or oil for cooking

For the Prosciutto Layer:

• 6-8 oz thinly sliced prosciutto

For the Leek, Cranberry, Bacon, Feta, and Pickled Shallot Filling:

• 8 oz bacon diced
• 2-3 leeks white and light green parts, thinly sliced
• 4-6 oz feta cheese crumbled
• 4-6 cloves garlic minced
• 2 Tbsp fresh thyme chopped
• 2 Tbsp fresh parsley chopped
• 1 Tbsp fresh chives chopped (optional)
• 1/2 cup dried cranberries
• 1/2 cup pickled shallots finely chopped
• 1 Tbsp olive oil if needed
• Salt and freshly ground black pepper to taste

For the Ginger-Chipotle Demi-Glace:

• 2 cups demi-glace homemade or store-bought
• 2-3 chipotle peppers in adobo sauce finely chopped (adjust to taste)
• 2- inch piece of fresh ginger grated or finely minced
• 2 cloves garlic minced
• 1 shallot minced
• 1 tablespoon olive oil or neutral oil
• 1/4 cup soy sauce low sodium
• 2 tablespoons honey or maple syrup adjust to taste
• 1 tablespoon rice vinegar or lime juice adjust to taste
• Salt and black pepper to taste

For the Pastry:

• 2 sheets puff pastry thawed
• 1 egg beaten with 1 Tbsp water egg wash

Instructions

Prepare the Roasted Garlic:

• Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, and wrap in foil.
• Roast for 45-60 minutes, or until soft and caramelized.
• Let cool, then squeeze out the cloves and mash them.

Prepare the Crepe Batter:

• In a large bowl, whisk together the flour, eggs, milk, mashed roasted garlic, Parmesan cheese, salt, pepper, parsley, and thyme.
• Whisk until smooth and let the batter rest for at least 15 minutes.

Cook the Crepes:

• Heat a lightly oiled or buttered skillet over medium heat.
• Pour about 1/4 cup of batter onto the skillet and swirl to create a thin crepe.
• Cook for 1-2 minutes per side, or until golden brown.
• Repeat with the remaining batter.
• Allow crepes to cool before using.

Prepare the Leek, Cranberry, Bacon, Feta, and Pickled Shallot Filling:

• Cook the bacon until crispy, and set aside.
• Sauté the leeks and garlic until caramelized.
• Combine all filling ingredients, taste, and adjust seasoning.

Prepare the Ginger-Chipotle Demi-Glace:

• Sauté the garlic, shallot, and ginger.
• Add the chipotle peppers, soy sauce, honey/maple syrup, and rice vinegar/lime juice.
• Add the demi-glace and simmer.
• Blend and strain if desired.
• Taste and adjust seasoning.

Prepare the Beef:

• Preheat oven to 400°F (200°C).
• Season the beef tenderloin with salt and pepper.
• Sear the beef on all sides in olive oil over medium-high heat until browned.
• Let the beef cool.

Assemble the Wellington:

• Lay the roasted garlic and Parmesan crepes on a clean surface.
• Layer the prosciutto slices over the crepes.
• Place the seared beef tenderloin on top of the prosciutto.
• Spread the leek, cranberry, bacon, feta, and pickled shallot mixture evenly over the beef.
• Wrap the beef and filling in the prosciutto and crepes.
• Roll out the puff pastry sheets.
• Wrap the crepe and prosciutto wrapped beef in the puff pastry, sealing the edges.
• Trim any excess pastry and decorate the top if desired.
• Brush the pastry with the egg wash.
• Sprinkle with extra parmesan cheese.

Bake the Wellington:

• Bake for 20-30 minutes, or until the pastry is golden brown and the beef reaches your desired doneness (125°F for rare, 130°F for medium-rare).
• Let the Wellington rest for 10 minutes before slicing.

Serve:

• Slice the Wellington and serve with the ginger-chipotle demi-glace.

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