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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
Cook Time 1 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.