Beef wellington is a one-of-a-kind dish that’s as rich and tender as it is delicious. Traditional recipes will start with a large cut of beef tenderloin, surround it with a rich mushroom coating, wrap everything up in puff pastry, and roast it in the oven. While the original version is already fit for a king, we found a royally delicious way to give beef wellington an upgrade. We’ve coated a juicy beef tenderloin in seasoned spinach and wrapped it all up in a thick coating of baked pasta, eggplant, and zucchini. The result is a colorful, gorgeous, mouthwatering new take on an old classic. We’ve really managed to beef up this classic dish!
Pasta Wrapped Beef Wellington
Equipment
- Frying Pan
- Wire Cooling Rack
- Blender
- Piping bag
- Baking tray
Ingredients
- 11 oz fettuccine pasta, cooked
- 2 zucchinis, sliced
- 2 eggplants, sliced
- 2 eggs
- 1 garlic clove
- 2 lbs frozen spinach, thawed & drained
- nutmeg
- salt & pepper
- 2.5 lbs beef tenderloin
- 0.75 stick butter, melted
- olive oil for frying
- 3 onions, diced
- 1.25 cups white wine or beef broth
- 2.5 cups heavy cream
- salt to taste
- 2.5 cups grated parmesan cheese
- vegetable oil for frying
Instructions
- Season the beef tenderloin with salt & pepper, then sear it on all sides in a large frying pan. Place the seared beef tenderloin on a wire cooling rack and let it rest for about 30 minutes. Cut the zucchinis and eggplants in half, scoop out the pulp in the center, and set the pulp aside for later. Cut the remainder of the zucchinis and eggplants into thin slices.
- Cook the fettuccine pasta according to the instructions on the packaging. Salt the sliced vegetables, then sauté them in a frying pan with a small amount of olive oil. Once they've cooked, let the vegetables cool for 15 minutes. Cook the pulp from the center of the eggplants and zucchinis in a frying pan with a small amount of olive oil until cooked all the way through, remove the frying pan from the heat, and let the vegetable pulp cool for 15 minutes. Place the cooked vegetable pulp, thawed & drained spinach, eggs, and garlic in a blender or food processor and blend everything together until a thick paste forms. Season the vegetable paste with salt, pepper, and nutmeg.
- Preheat the oven to 325°F and line a baking tray with parchment paper. Line a clean work surface with plastic wrap, then place the cooked fettuccine pasta and vegetable slices on top. Transfer the vegetable paste to a piping bag and pipe it on top of the pasta and vegetable slices, then spread it around evenly. Position the beef tenderloin horizontally on top of the layer of vegetable paste, keeping it near the bottom of the pasta & veggie coating. Use the plastic wrap to help roll the beef tenderloin up snugly inside the pasta & veggie coating.
- Place the beef wellington on the baking tray lined with parchment paper, melt the butter, and brush the melted butter over the surface of the pasta & veggie coating. Transfer the baking tray to the oven and bake at 325°F for 30 minutes.
- Once the beef wellington has cooked, take it out of the oven and let it rest for 20 minutes, making sure the internal temperature of the meat is approximately 145°F at the time that it's served. For the creamy parmesan sauce, fry the onions in vegetable oil until they become translucent and season them with salt. Deglaze the pan with the white wine or beef broth and let the liquid simmer off slightly. Add in the heavy cream and let the sauce simmer for another 20 minutes. Once the sauce has cooked, use a hand blender to blend it until it's smooth and creamy. Stir in the parmesan cheese and serve it over the beef wellington.
VIDEO
This beef wellington with a pasta & veggie coating is the perfect centerpiece for your next dinner party. From its stunning look to its delicious flavor, this dish is bound to make a big impression!
Get the recipe for the Beet Wellington featured in the bonus video.