Dinner
Rendang Beef Wellington
A Malaysian-French Occasion showpiece, beef fillet coated in a rendang spice paste and coconut duxelles then wrapped in puff pastry and baked so the French Wellington technique and the Malaysian slow-spice tradition meet in the most dramatic possible way.
$16
30 minsPrep
35 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
720Calories
42gProtein
38gFat
58gCarbs
8gSugar
6gFiber
680mgSodium
110mgChol
0gSat Fat
Goes well with
Pinot Noir
local
Teh Tarik
international
High Protein
fusion-kitchen
Instructions
1
Prep
Chop mushrooms, shallots, garlic, lemongrass, galangal, and kaffir lime leaves very finely. Tie beef fillet into an even cylinder. Measure all spices and sugar. Have puff pastry, mustard, egg, and cling film ready.
2
Sear
Heat 1.5 tbsp oil in a frying pan over high heat until smoking. Sear beef on all surfaces 2–3 minutes until deeply browned. Season with salt and pepper. Rest on a plate and refrigerate 15 minutes to firm up.
3
Saute
In the same pan over medium heat, cook shallot 3 minutes. Add garlic, lemongrass, galangal, kaffir lime leaves; stir 1 minute until fragrant. Add mushrooms and all spices, cook high heat 8–10 minutes stirring regularly until completely dry.
4
Build
Stir coconut sugar and salt into cooled duxelles. Preheat oven to 220°C. Lay cling film, spread duxelles across pastry leaving 3cm border. Brush beef with mustard, place at edge, roll tightly using cling film. Twist ends, refrigerate 10 minutes.
5
Bake
Unwrap pastry, place seam-side down on lined tray. Brush all over with beaten egg, score lightly in crosshatch pattern. Bake 22–25 minutes at 220°C until pastry is deep golden. Rest 5 minutes before slicing.
6
Plate
Slice beef wellington into thick rounds. Arrange on plates with steamed jasmine rice or dauphinoise potatoes and wilted pak choi dressed with sesame oil. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef fillet
- 2.5 tbsp2.5 tbsp neutral oil
- 1.25 tsp1.25 tsp fine sea salt
- 0.5 tsp0.5 tsp black pepper
- 250g250g chestnut mushrooms
- 22 shallots
- 2 cloves2 cloves garlic
- 11 stalk lemongrass
- 15g15g galangal or fresh ginger
- 22 kaffir lime leaves
- 1 tsp1 tsp ground coriander
- 0.5 tsp0.5 tsp ground cumin
- 0.25 tsp0.25 tsp ground turmeric
- 0.5 tsp0.5 tsp dried chilli flakes
- 1 tsp1 tsp coconut sugar or palm sugar
- 11 sheet ready-rolled puff pastry
- 1.5 tbsp1.5 tbsp English mustard
- 11 large egg
- 200g200g pak choi
- 11 portion jasmine rice or dauphinoise potatoes
