Citrus Beef Wellington
Beef Wellington seared to a rich brown, brushed with mustard, and wrapped in croissant dough before baking. The dish takes its name from the Duke of Wellington, who defeated Napoleon at the Battle of Waterloo, and traditionally wraps beef tenderloin or sirloin in pastry. A bright citrus butter sauce made from hallabong (Korean citrus) brings out even more of the meat's flavor.
Ingredients
Main Ingredients
- Beef tenderloin (or sirloin)500g
- Croissant dough3 sheets
- Mustard30g
- Olive oil20g
- Egg1
Hallabong Citrus Butter Sauce
- Hallabong (Korean citrus)2
- Butter1 knob
- Parsley1 sprig
Directions
- 1
Grate the hallabong peel to make zest, and juice half of the flesh.
- 2
Over low heat, simmer butter, hallabong zest, the juice, and chopped parsley in a pan to make the sauce.
- 3
Sauté the remaining citrus flesh in butter.
- 4
Heat a pan with olive oil until very hot, then sear the beef tenderloin as if pan-frying.
- 5
Roll out the croissant dough with a rolling pin, then brush mustard over the seared tenderloin.
- 6
Wrap the beef tightly in the dough so the juices don't leak out.
- 7
Beat an egg yolk and brush it over the dough.
- 8
Bake in a preheated oven at 160°C (320°F) for 15 minutes.
Tips
Soak the hallabong peel in water with a little baking soda and wash well before use. Adding a tablespoon of orange juice or honey to the citrus sauce deepens the flavor. Let the croissant dough thaw fully before rolling it out, dusting with a little flour as needed.