A Spanish twist on a British classic! This Chorizo Beef Wellington combines beef tenderloin, fresh chorizo, and prosciutto in a buttery pastry crust for a fancy entree that will delight everyone at the table. Serve it with a cilantro pesto to really bring out the big flavors!
Thank you The Fresh Market for sponsoring this post. Visit a The Fresh Market to get everything you need for a memorable and delicious holiday!
I’m not sure what Gordon Ramsay would make of this.
It looks like an ordinary beef Wellington on the outside, but when you cut into it…
No pate! No mushroom duxelles! Instead? Sausage. Because what goes better with beef than pork?
If you were hanging out with us last holiday season, you might remember Abe’s first chorizo-stuffed beef invention – the glorious Chorizo-Stuffed Standing Rib Roast. He is very much a chorizo lover, and I’m pretty sure he could work it into even a dessert if he really tried to.
I wouldn’t complain. Chorizo fresh from the butcher is amazing (and so unlike the cooked kind!) If you’ve never tried it, I highly recommend grabbing a few links on your next shopping trip, along with a beautiful beef tenderloin for the holidays.
Of course, making an extra stop at the butcher shop really isn’t necessary if you’re lucky enough to have The Fresh Market in your neighborhood! (<– find out if you do right here!)
I’m pretty sure I’ve been inside every kind of grocery store in the state of Florida, none quite as warm and inviting as The Fresh Market. Abe and I stopped in last week, and I knew it would be a good trip when the first thing I saw and smelled were the pine Christmas wreaths.
You see, I have an unhealthy obsession with pine, fir, balsam. There are at least a dozen candles scented as such in our home, and I won’t hesitate to burn one in the middle of the summer.
Beyond the assaulting holiday smells, though, was an even more delightful little store full of fresh, delicious food. I have a hard time walking away from seasonal produce, and they had it in abundance (having never seen a Buddha’s Hand, I was amazed to see one on the shelf!)
Chorizo Beef Wellington with Cilantro Pesto
Abe, being the butcher he is, was enchanted by the beautiful meat case. The quality of each cut was exceptional, and he happily ordered us a 3-pound beef tenderloin. And waaaaaay too much chorizo.
The Fresh Market could easily be your one-stop shop for holiday entertaining. Beyond the tenderloins and wreaths, they have gorgeous baked goods (the cannolis and they’re sourdough bread are SO good,) ready-made deli solutions for last-minute parties, and quirky gifts for every foodie on your list.
There’s even a candy & bulk snack bar, plus a wide range of carefully curated organic products you’ll love browsing. I’m already looking forward to my next trip!
The ingredients for this Chorizo Beef Wellington are definitely on my shopping list. It’s going to reappear for Christmas dinner!
The tenderloin is incredibly decadent, all wrapped up in the sausage & pastry. Since I refrigerated it overnight, it takes a little bit longer to cook than your standard Wellington. The heat has more than just vegetables to get through, so just keep an eye on your internal temperature and you’ll have the perfect medium or medium-rare you’re looking for.
And don’t forget the cilantro pesto! It’s a lovely complement to the flavors in the Wellington. If you’re not a cilantro fan, a basil or sun-dried tomato pesto would be equally delish!
Sorry, Gordon. But don’t knock it ’til you try it!
Chorizo Beef Wellington with Cilantro Pesto
A Spanish twist on a British classic! This Chorizo Beef Wellington combines beef tenderloin, fresh chorizo, and prosciutto in a buttery pastry crust for a fancy entree that will delight everyone at the table. Serve it with a cilantro pesto to really bring out the big flavors!
Chorizo Beef Tenderloin
- 2 tablespoons butter
- 1- 2.5 lb. beef tenderloin (trimmed)
- Kosher salt
- Black pepper
- Garlic powder
- 1 lb. fresh chorizo sausage
- 1/4 green pepper (diced)
- 2 small sweet peppers (diced)
- 4 baby portobello mushrooms (diced)
- Red pepper flakes (to taste)
- Oregano (to taste)
- 8-10 slices prosciutto
- 1 1/2 sheets puff pastry
- 1 egg (beaten)
Cilantro Pesto
- 1 cup cilantro
- 1/4 cup pecans
- 3 cloves garlic
- 1/2 tablespoon white wine vinegar
- 2 tablespoons grated Parmesan cheese
- Pinch cayenne pepper
- Kosher salt
- 1/4 olive oil
Chorizo Beef Tenderloin
- Tie the trimmed tenderloin in 4 places with kitchen twine to keep its shape while cooking. Season with salt, pepper, and garlic powder to taste. Melt butter in a heavy-bottomed skillet set over high heat. Sear the beef for 2-3 minutes on each side., then remove to a plate to cool.
- Remove chorizo from its casings and place in a medium bowl. Combine diced peppers, mushrooms, red pepper and oregano to taste in a mortar and mince with a pestle. Strain liquid from the mixture and discard, then add vegetables to the chorizo. Mix well.
- On a large sheet (1.5 feet) of plastic wrap, shingle slices of prosciutto in a large rectangle on a sheet of plastic wrap. Spread the chorizo mix on top of the prosciutto, then place another sheet of plastic wrap on top. Use a rolling pin or meat tenderizer to spread the chorizo into a thin layer. Season the surface with salt and pepper as desired.
- Cut twine from the beef, then roll up in the chorizo-covered prosciutto using the plastic wrap to tie it up tightly. Tuck in the ends of the prosciutto as you roll to completely cover the beef. Roll it up tightly in the plastic wrap and twist the ends to seal it to retain the log shape. Chill in the refrigerator for 30 minutes.
- On a lightly floured surface, overlap the two sheets of puff pastry and press them together, then roll them out to a 1/4-inch thickness. Remove beef from refrigerator and remove plastic. Set the beef in the center of the pastry and wrap it completely around, trimming the extra pastry as needed and saving ends to use as a decoration for the top if desired. Wrap tightly in plastic wrap a return to refrigerator for at least 30 minutes, preferably up to 24 hours (the colder the pastry is when you bake it, the crispier it will be.)
- Preheat oven to 425. Set a baking sheet in the oven to preheat.
- Remove Wellington from the fridge and remove plastic wrap. Set on a cutting board, seam side down. Brush the entire log with the beaten egg. Score and decorate as desired with additional pastry dough (I did holly leaves on a pine branch.) Top with coarse sea salt. Carefully place the beef seam side down on the preheated baking sheet.
- Bake for 45 to 50 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest at least 10 minutes before cutting into thick slices. Serve with cilantro pesto and your favorite veggies.
Cilantro Pesto
- In an electric food processor or blender, blend all ingredients and 1/4 cup of the olive oil. Add more olive oil until the pesto reaches desired consistency.
Inspired by and heavily adapted from Gordon Ramsay.
Sticking with beef this holiday season?
Chorizo-Stuffed Standing Rib Roast
Instant Pot Cranberry Orange-Braised Beef Brisket
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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