Beef Wellington Turnover with Sweet Chili Wine Sauce

Beef Wellington Turnover with Sweet Chili Wine Sauce: A Decadent Delight

  The Beef Wellington Turnover with Sweet Chili Wine Sauce is a luxurious twist on the classic Beef Wellington. This dish features tender beef fillet wrapped in flaky puff pastry and baked to perfection. The pièce de résistance is the sweet chili wine sauce that adds a delightful hint of sweetness and heat to each bite. Whether you’re celebrating a special occasion or simply indulging in gourmet comfort food, this recipe will elevate your dining experience to a whole new level of decadence.

Ingredients:

For the Beef Wellington Turnover:

  • 1 1/2 pounds beef fillet (center-cut)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 package (17.3 ounces) frozen puff pastry sheets, thawed
  • 1 egg (for egg wash)
  • 1 tablespoon water

For the Sweet Chili Wine Sauce:

  • 1/2 cup red wine (such as Cabernet Sauvignon)
  • 1/4 cup sweet chili sauce
  • 2 tablespoons honey
  • 2 tablespoons butter
  • Salt and black pepper to taste

Instructions:

Prepare the Beef Fillet:

  1. Preheat your oven to 400°F (200°C).
  2. Season the beef fillet generously with salt and black pepper.
  3. In a large skillet, heat the olive oil over high heat. Sear the beef fillet on all sides until it’s nicely browned. This should take about 2-3 minutes per side.
  4. Remove the beef fillet from the skillet and let it cool for a few minutes.
  5. Brush the seared beef fillet with a thin layer of Dijon mustard, coating it evenly.

Wrap in Puff Pastry: 6. Roll out one sheet of thawed puff pastry on a lightly floured surface. Cut it in half so you have two rectangles.

  1. Place one rectangle of puff pastry on a baking sheet lined with parchment paper.
  2. Center the Dijon-coated beef fillet on the puff pastry.
  3. Carefully drape the second rectangle of puff pastry over the beef fillet, covering it completely. Press the edges to seal the pastry.
  4. Beat the egg with 1 tablespoon of water to create an egg wash. Brush the top of the puff pastry with the egg wash.
  5. Use a sharp knife to create decorative patterns on the puff pastry if desired.

Bake the Beef Wellington Turnover: 12. Bake in the preheated oven for approximately 30-35 minutes or until the pastry is golden brown and the internal temperature of the beef reaches your desired level of doneness. For medium-rare, aim for 130°F (54°C).

  1. Remove the Beef Wellington Turnover from the oven and allow it to rest for a few minutes before slicing.

Prepare the Sweet Chili Wine Sauce: 14. While the Beef Wellington is resting, prepare the sauce. In a saucepan over medium heat, combine the red wine, sweet chili sauce, honey, and butter.

  1. Stir the sauce constantly until it thickens slightly, about 5-7 minutes. Season with salt and black pepper to taste.

Slice and Serve: 16. Slice the Beef Wellington Turnover into thick portions.

  1. Drizzle the Sweet Chili Wine Sauce over the sliced portions or serve it on the side.

Cook’s Notes:

  • You can adjust the level of sweetness and heat in the sauce by varying the amount of sweet chili sauce and honey to your taste.
  • Serve the Beef Wellington Turnover with a side of roasted vegetables, mashed potatoes, or a crisp green salad for a complete meal.
  • Remember that the internal temperature of the beef will rise a few degrees while resting, so consider this when determining your desired level of doneness.

  The Beef Wellington Turnover with Sweet Chili Wine Sauce is a culinary masterpiece that combines the elegance of Beef Wellington with the irresistible allure of a sweet and spicy sauce. It’s a dish that’s perfect for special occasions or any time you want to indulge in gourmet comfort food. Follow this recipe, create your own Beef Wellington Turnover, and prepare to be delighted by the decadent flavors and textures in every bite.