A Modern Take on a Classic: Beef Wellington with Pea Puree and Cherry Gastrique

Experience a modern twist on a classic dish with our Beef Wellington with Pea Puree and Cherry Gastrique.

This sophisticated entrée features a tender beef fillet wrapped in flaky pastry, paired with a vibrant pea puree and a tangy cherry gastrique. Perfect for a special occasion, this dish offers an elegant and memorable dining experience.

Here's how you can create this modern take on a classic dish at home:

Ingredients

For the Beef Wellington:

• 1.5 lbs beef fillet (tenderloin)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 8 oz mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons butter
• 8 slices prosciutto
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

For the Pea Puree:

• 2 cups frozen peas, thawed
• 1/4 cup vegetable broth
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh mint leaves (optional, for garnish)

For the Cherry Gastrique:

• 1 cup fresh or frozen cherries, pitted and halved
• 1/2 cup sugar
• 1/4 cup red wine vinegar
• 1/4 cup water
• 1 tablespoon lemon juice

Instructions

1. Prepare the Beef Wellington:

Preheat your oven to 400°F (200°C).

• Season the beef fillet with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool slightly. Brush the beef with Dijon mustard.
• In the same skillet, melt the butter and add the chopped mushrooms, minced garlic, and chopped onion. Cook until the mixture is soft and all moisture has evaporated, about 10 minutes. Let it cool.
• Lay out the slices of prosciutto on a piece of plastic wrap, overlapping slightly. Spread the mushroom mixture evenly over the prosciutto. Place the seared beef fillet on top and roll it up tightly using the plastic wrap. Refrigerate for 15 minutes.
• Roll out the puff pastry on a floured surface. Unwrap the beef and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges. Brush with beaten egg.
• Place the wrapped beef on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare. Let it rest for 10 minutes before slicing.

2. Prepare the Pea Puree:

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant.

• Add the peas and vegetable broth. Cook until the peas are tender, about 5 minutes.
• Transfer the mixture to a blender or food processor and blend until smooth. Season with salt and pepper to taste.

3. Prepare the Cherry Gastrique:

In a small saucepan, combine the cherries, sugar, red wine vinegar, water, and lemon juice. Bring to a simmer over medium heat.

• Cook until the cherries are soft and the sauce has thickened slightly, about 10-15 minutes. Remove from heat and let it cool slightly.

4. Assemble the Dish:

Spoon a generous amount of pea puree onto each plate. Arrange slices of the beef Wellington on top.

• Drizzle the cherry gastrique over the beef and around the plate. Garnish with fresh mint leaves if desired.

Grocery List for Easy Shopping

• Beef fillet (tenderloin)
• Salt
• Pepper
• Olive oil
• Dijon mustard
• Mushrooms
• Garlic
• Onion
• Butter
• Prosciutto
• Puff pastry
• Egg
• Frozen peas
• Vegetable broth
• Fresh or frozen cherries
• Sugar
• Red wine vinegar
• Lemon
• Fresh mint leaves (optional)

This dish combines the rich, savory flavors of beef Wellington with the fresh, vibrant notes of pea puree and the tangy sweetness of cherry gastrique, making it perfect for an elegant and memorable dining experience. Enjoy every sophisticated bite! 🌟🍽️

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