Burrito Wellington

This inventive fusion dish combines the hearty flavors of a traditional burrito with the elegant presentation of a classic Beef Wellington, resulting in a unique and delicious meal.

Ingredients

🥩 1 lb beef tenderloin or ribeye
1/2 lb button mushrooms
6 oz olive tapenade
3 oz prosciutto
🌯 1 large flour tortilla
🍚 1 cup cooked rice
🫘 1/2 cup refried beans
🍃 1/4 cup chopped cilantro
🥚 1 egg, beaten (for egg wash)
🥐 1 sheet puff pastry, thawed
🧂 Salt and pepper, to taste
1 wedge of lime

Instructions

1- Prepare the Beef Filling

• In a skillet over medium heat, cook the tenderloin
• Drain any excess fat.
• Cook for an additional 2-3 minutes until the seasoning is well incorporated.
• Remove from heat and let it cool slightly.

2- Assemble the Burrito

• Lay the flour tortilla flat on a clean surface.
• Spread the refried beans in the center of the tortilla.
• Layer the cooked rice over the beans.
• Add the tenderloin on top of the rice.
• Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito.

3- Wrap in Puff Pastry

• laydown a piece of cling wrap and layer the prosciutto and the olive tapenade then wrap the burrito with it.
• Preheat the oven to 400°F (200°C).
• On a lightly floured surface, roll out the puff pastry sheet to ensure it can fully encase the burrito.
• Place the burrito seam-side down in the center of the puff pastry.
• Fold the pastry over the burrito, sealing the edges by pressing gently.
• Trim any excess pastry to avoid thick layers.
• Place the wrapped burrito seam-side down on a baking sheet lined with parchment paper.

4- Bake

• Brush the puff pastry with the beaten egg to achieve a golden crust.
• Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.

5- Serve

• Remove from the oven and let it rest for 5 minutes.
• Slice into portions and serve warm.

Equipment

• Skillet
• Baking sheet
• Parchment paper
• Pastry brush
• Knife and cutting board

Prep Time
20 minutes

Cook Time
30 minutes

Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.

• Calories: 450
• Protein: 20g
• Carbohydrates: 35g
• Fat: 25g

Cooking and Serving Tips

• Variations: Add sautéed bell peppers and onions to the filling for extra flavor and texture.
• Serving Suggestions: Pair with salsa, guacamole, or sour cream for dipping.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.

YouTube channel - No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine

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Burrito Wellington