Ingredients

How to make it

  • For the chimichurri:
  • 1. To make the brine, bring the water to a boil in a small saucepan.
  • 2. Add the salt and stir until it dissolves.
  • 3. Remove from the heat and allow to cool.
  • 4. Mince the garlic very fine.
  • 5. Put into a medium bowl.
  • 6. Mince the parsley and oregano.
  • 7. Add to the garlic, along with the red pepper flakes.
  • 8. Whisk in the red wine vinegar.
  • 9. Whisk in the olive oil.
  • 10. Whisk in the brine.
  • 11. Transfer to a jar with a tight-fitting lid.
  • 12. Refrigerate over night.
  • For the masa:
  • 1. Roast the chiles in a dry pan until they become aromatic.
  • 2. Bring the beef stock to a boil and remove from the heat.
  • 3. Soak the chiles in the stock for 20 minutes.
  • 4. Purée the chiles, jalapeños, and garlic in the stock.
  • 5. Allow the purée to cool.
  • 6. In a mixer, beat the shortening until fluffy and white – about 1 minute.
  • 7. Gradually alternate beating small amounts of the masa and then the purée into the shortening until it becomes a moldable dough that will hold its shape. If the masa is still too dry, add some more stock or water just until it reaches the right consistency.
  • For the “flour-tortilla” shell:
  • 1. Combine all ingredients except the water in a large bowl.
  • 2. Stir in the water little by little.
  • 3. Knead the mixture until it forms a soft, smooth dough that no longer sticks to your hands.
  • 4. Let the dough rest for at least 30 minutes.
  • For the salsa:
  • Combine all the ingredients together in a bowl.
  • Initial assembly:
  • 1. Coat the tenderloin in olive oil.
  • 2. Brown the entire exterior of the tenderloin.
  • 3. Allow the tenderloin to cool.
  • 4. Since the chimichurri will be very wet, wring it out, saving the liquid or another recipe (maybe as part of the water for cooking the rice).
  • 5. Cover the entire exterior of the tenderloin with the chimichurri.
  • 6. Cover one long side of the tenderloin with the masa roja.
  • 7. Cover the other long side of the tenderloin with the masa verde.
  • 8. Carefully set the prepared tenderloin in the middle of an 18-inch-long sheet of plastic wrap.
  • 9. Carefully roll the prepared tenderloin tightly in the plastic wrap.
  • 10. Twist the ends of the plastic wrap to seal it completely.
  • 11. Refrigerate for 30 minutes.
  • Final assembly and cooking:
  • 1. Preheat the oven to 400F.
  • 2. On a lightly floured surface, roll out the dough to be tortilla thin.
  • 3. Remove the tenderloin from the refrigerator.
  • 4. Position the tenderloin in the middle of the dough.
  • 5. Cut away the plastic wrap, leaving the tenderloin still in the middle of the dough.
  • 6. Fold the long sides of the dough inward to overlap just a bit.
  • 7. Brush the with egg wash.
  • 8. Cut away excess dough from the remaining ends so it won't overlap too much.
  • 9. Brush the remaining ends with egg wash.
  • 10. Fold the remaining ends over to seal the tenderloin completely.
  • 11. Place the tenderloin, seam side down, onto a baking sheet.
  • 12. Cut a few slits in the top of the dough as vents.
  • 13. Bake until the internal temperature of the tenderloin is at least 140F.
  • 14. If, due to the size of the tenderloin, it hasn't reached 140F after 30 minutes, turn the oven down to 350F.
  • Serving:
  • 1. Allow the tenderloin to rest for at least 10 minutes before slicing.
  • 2. Slice the “Wellington” as desired.
  • 3. Serve on a bed of rice.
  • 4. Top with the salsa.

Reviews & Comments 2

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  • CisF 4 years ago
    This needs a picture!!
    Was this review helpful? Yes Flag
  • champagnetime 4 years ago
    I'll have to plan an entire day's cooking for this one, but it sure sounds good!!
    Was this review helpful? Yes Flag

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