Surf and Turf Beef Wellington

Elevate your dining experience with this luxurious Surf and Turf Beef Wellington. Tender beef fillet is enveloped in layers of rich shrimp and green pâtés, all encased in golden, flaky puff pastry. Topped with a decorative pastry layer, this dish bakes to perfection, accompanied by a savory onion and balsamic sauce that enhances its decadent flavors. Perfect for special occasions or an impressive dinner party.

Ingredients

• 2 x 250g Puff Pastry, ready-bought
• 2 x 200g Beef Tenderloin
• 200g Spinach
• 200g Fresh Peeled Baby Prawns
• 100g Minced Shallot
• 2 Cloves Minced Garlic
• 50g Butter
• 70ml Cream
• Salt and Pepper, for seasoning
• 4 Fresh Scallop Meat
• 480ml Prawn Bisque
• Egg wash (1 egg beaten with 1 tablespoon water)

Beef Tenderloin

• Preheat your oven to 220°C. Season the beef tenderloin with salt and pepper.
• Heat a little olive oil in a skillet over high heat, then sear the beef tenderloin on all sides until nicely browned, about 2-3 minutes per side. Remove the beef from the heat and let it cool slightly.

Spinach Spread

• While the beef is resting, using the same skillet, add the spinach, shallots, garlic, and 50g of butter. Cook until the spinach is wilted.
• Add the fresh peeled prawns and cook for just 1 minute before removing them from the skillet.
• Let the mixture cool, then place it in a blender and blend until smooth, resembling a paste-like consistency.

Wellington Assembly

• On a lightly floured surface, roll out the puff pastry to a thickness of about 3-4 mm.
• Spread a thin, even layer of the spinach spread over the beef tenderloin, ensuring it is evenly distributed. Place the scallops on top of the beef.
• Place the beef tenderloin in the center of the pastry. Fold the pastry around the beef, sealing the edges well. Use a little water to help seal the pastry. Brush the wrapped fillet generously with egg wash.
• Transfer the wrapped fillet onto a baking tray lined with parchment paper.
• Roll out another sheet of puff pastry for the decorative layer. Use a knife or pastry cutter to create a pattern or design. Carefully place this decorative layer over the first pastry layer. Press gently to adhere, then brush the top with more egg wash.
• Insert the Bosch PerfectRoast meat probe into the thickest part of the beef tenderloin if using. Set the internal temperature you would like. The oven will automatically switch off once that temperature is reached. If using a regular oven, bake for about 20-25 minutes, or until the internal temperature reaches 50°C for rare, 55°C for medium-rare, or 60°C for medium. The pastry should be golden brown and crisp.
• Once the desired internal temperature is reached, remove the Wellington from the oven and allow it to rest for 10 minutes. The internal temperature will continue to rise.

Sauce

• Place the prawn bisque in a pan, add the cream and butter, and reduce until you have a thick sauce. Season to taste.