Fusion Recipe: Beef Rendang Wellington

 

Beef Rendang Wellington

The Beef Rendang Wellington is a sophisticated marriage of British tradition and Southeast Asian spice. In this version, we swap the classic mushroom duxelles for a dry, aromatic Beef Rendang—a slow-cooked curry reduced until the oils caramelise. Instead of a heavy crepe layer, we use large spinach leaves to wrap the tenderloin, providing a moisture barrier that keeps the pastry crisp. It’s a spectacular "showstopper" dish that delivers a punch of galangal, lemongrass, and toasted coconut, transforming a standard roast into a fragrant, melt-in-your-mouth experience that is surprisingly lower in sugar than many glazed roasts.

Ingredients

  • 1 lb (500g) Beef tenderloin (centre-cut)
  • 1/2 cup Beef Rendang paste (reduced until very thick/dry)
  • 1 sheet Low-fat puff pastry (chilled)
  • 6–8 large Spinach leaves (blanched and dried)
  • 1 Egg (beaten, for wash)
  • 1 tbsp Olive oil
  • Optional: Shredded toasted coconut for the rendang mixture

Instructions

  1. Sear: Season the beef and sear in a hot pan with oil for 1–2 minutes per side. Let it cool completely in the fridge.
  2. Layer: Lay out a piece of plastic wrap. Arrange spinach leaves in a rectangle. Spread the thickened rendang paste over the spinach.
  3. Wrap: Place the beef in the centre. Use the plastic wrap to roll the spinach and rendang tightly around the beef. Chill for 30 minutes to set the shape.
  4. Encase: Roll out the puff pastry. Remove the plastic from the beef and place it on the pastry. Fold the pastry over, seal the edges, and brush with egg wash.
  5. Bake: Preheat oven to 400°F (200°C). Bake for 25–30 minutes until the pastry is golden and the internal beef temperature reaches your desired level (e.g., 135°F for medium-rare).


Tips for Success

  • Dry is Best: Ensure your Rendang mixture is "dry" (no loose gravy). Excess moisture will lead to a "soggy bottom" pastry.
  • The Spinach Barrier: Don't skip the spinach leaves! They act as a natural, healthy barrier that protects the pastry from the meat juices.
  • Diabetes-Friendly Note: To reduce the glycemic impact, serve with a side of steamed bok choy or cauliflower mash instead of potatoes. The healthy fats in the coconut and beef help slow down the digestion of the pastry crust.


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