Beef wellington with bean sprouts

Step 1

• 10 g kecap manis
• 6 g sesame oil
• 5 g ginger syrop
• 2 g chili sauce
• 400 g tenderloin

Mix all ingredients, except the tenderloin, for the marinade. Place the tenderloin in the marinade and put it in the fridge for 2 hours.

Tip: instead of tenderloin, you can also use chuck tender, which is less costly.

Step 2

• 20 g butter
• 20 g flower
• 50 g milk
• 100 g bean sprouts
• 2 g parsly
• pepper
• salt

Melt the butter in a saucepan. When melted, stir the flour through the butter with a whisk. This mixture is called roux. Cook the sauce on low heat, while stirring for 3 minutes. Now add half of the milk to the sauce and stir carefully, but thorougly. Then add the other half of milk. Stir for another minute on low heat. Now, we have a salpicon. Remove the saucepan from the heat. Cut the bean sprouts into small pieces and chop the parsley finely. Stir the bean sprouts and parsley into the salpicon and season it with salt and pepper.

Step 3

• 6 slices of serrano ham

Lightly dampen the countertop with a cloth and roll two layers of plastic wrap over it. Rub the plastic wrap with a tea towel, so there is no air left between the countertop and plastic wrap. Put the Serrano ham imbricated on top of the plastic wrap, overlapping the ham like roof tiles.

Step 4

• marinated tenderloin
• bean sprout salpicon

Place the bean sprout salpicon in a rectangular shape in the centre of the serrano ham. Place the tenderloin on top.

Step 5

Fold the ham over the tenderloin with the plastic wrap and make a tight roll. Place this roll in the fridge for at least 30 minutes so it can set.

Tip: you can prepare this roll a day in advance. 

Step 6

• puff pastry 30 cm x 25 cm

Roll out the puff pastry and cut it into a piece of 30 cm wide and 25 cm long. Unwrap the wellington and put it with the salpicon side down on the puff pastry.

Step 7

Fold the puff pastry around the wellington. 

Step 8

• egg yolk
• coarse salt and pepper

Place the wellington with the fold down on an oven tray. Grease the wellington with egg yolk and sprinkle with coarse sea salt and pepper. Bake the wellington for approximately 10 minutes at 250°C. Turn the baking tray after 5 minutes, so the wellington browns evenly.

Step 9

When the puff pastry is golden brown, the wellington is ready. If you have a meat thermometer: the core of the meat should be about 46 degrees. Take the wellington out of the oven and let it rest on an oven rack. Let the wellington rest for 20 to 30 minutes before you cut it. 

Step 10

• 25 g string beans
• 20 g bean sprouts

Slice thin strips from the thin side of the string bean, creating spaghetti-like strings. Lightly fry the bean sprouts and string bean spaghetti in a bit of butter. Cut the wellington and place it on a bed of the bean sprouts and string bean spaghetti.