- Level: Intermediate
- Total: 4 hr 25 min (includes chilling and resting times)
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 756
- Total Fat
- 51 g
- Saturated Fat
- 15 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 34 g
- Cholesterol
- 129 mg
- Sodium
- 648 mg
For the longest time, Molly thought Beef Wellington was just too fancy until she realized that it’s basically just a giant pig in a blanket…or…more like a cow in a blanket. This is her Asian-ish spin with a big, juicy, honkin’ beef tenderloin slathered in black bean garlic sauce with a layer of spinach and HAM! All wrapped up in two layers of buttery, golden, flaky puff pastry.
- Level: Intermediate
- Total: 4 hr 25 min (includes chilling and resting times)
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 756
- Total Fat
- 51 g
- Saturated Fat
- 15 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 34 g
- Cholesterol
- 129 mg
- Sodium
- 648 mg
Ingredients
Directions
- Season the beef with 2 teaspoons of kosher salt and several grinds of black pepper.
- Heat a large stainless steel or cast-iron skillet over medium-high heat and add enough neutral oil to lightly coat the bottom of the pan. Sear the meat until evenly browned on all sides, 8 to 10 minutes. Remove to a plate and chill in the refrigerator while you prepare the spinach.
- Carefully wipe the skillet clean and heat over medium heat. Drizzle with a little neutral oil and add the spinach and 1/2 teaspoon kosher salt. (If it doesn’t fit in one batch, let the spinach wilt a little between additions.) Cook until tender and all the liquid has evaporated, 5 to 8 minutes. Add the garlic, green onions and Shaoxing and cook until fragrant and the alcohol evaporates, 3 to 5 minutes. Transfer to a colander to both drain and cool.
- Once the spinach is cooled, add to a clean towel and squeeze out any remaining moisture until very dry. Add the spinach mixture, 5 tablespoons of panko, the remaining 1/2 teaspoon kosher salt and several grinds of black pepper to the bowl of a food processor fitted with the blade attachment. Process to make a smooth paste and set aside.
- Lay two large, overlapping sheets of plastic wrap on your work surface. Onto the middle of the plastic wrap, layer the ham horizontally, overlapping the pieces slightly to create a 13-inch-wide bed. Gently and evenly spread the spinach paste all over the ham.
- In a small bowl, mix together the black bean sauce and sugar.
- Remove the beef from the refrigerator. Coat the beef all over with a thin layer of the black bean and garlic sauce. Place the beef right-side up at the bottom edge of the ham. Using the plastic as a guide, tightly roll the beef in the ham and press the ends to seal and cover it completely. Tightly wrap it back up in the plastic to form a smooth, taut log. Chill for at least 1 hour in the fridge.
- Once the log is chilled, dust your work surface with flour. Stack both sheets of puff pastry, one on top of the other, and roll the puff pastry to 14 to 15 inches high and about 2 inches longer on each side than your piece of beef. Brush with egg wash, leaving a 1-inch border on the sides. Sprinkle with the remaining 2 tablespoons of panko. Unwrap the beef and tightly roll in the pastry. Tuck the ends under like a present, trimming any end pieces that are too thick.
- Brush the pastry with egg wash. Sprinkle with flaky salt and chill at least 2 hours or overnight.
- Arrange an oven rack in the bottom third position. Preheat the oven to 425 degrees F.
- Cut several small slits in the top of the pastry for steam to escape. Bake until the pastry is deep golden and crisp and the meat reads 125 degrees F in the very center for medium-rare; start checking at 30 minutes. Remove from the oven and rest for at least 10 minutes. Transfer to a cutting board and use a serrated knife to slice into thick pieces. Serve with Chinese hot mustard on the side.
- The beef can be wrapped in pastry and refrigerated uncovered overnight. Leftovers will keep, well wrapped, for 2 days in the fridge (though it's best eaten right away!).
