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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!

Serves 6     adjust servings

Preparation 1h Cook Time 45m Total Time


Chorizo Beef Tenderloin

  • 2 tablespoons butter
  • 1- 2.5lb. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. Preheat oven to 425. Set a baking sheet in the oven to preheat.
  7. 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.
  8. 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 

  1. 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.


Recipe Notes

 Inspired by and heavily adapted from Gordon Ramsay.

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