Grand Mercure Hanoi - Upscale hotels & resorts

At Lộc-ally, we always try to honor the quintessence of Vietnamese cuisine to our diners with diverse and unique dishes. In October, with the theme of Northwest specialties, chef Nguyen Minh Nguyen proudly introduce the Northwest-style beef Wellington – an unique and attractive combination of the famous beef Wellington from Europe and iconic spices from the Vietnamese highlands such as mắc khén, black rice or Vietnamese apple wine.

Check out the recipe below:

1/ Ingredients:

– Beef Tenderloid: 500g, marinated in Northwest spices such as mắc khén, chili, pepper, shrimp sauce, sugar,…

– Gio lua (Vietnamese lean pork paste): 200g in thin slices

– Puff pastry: 1 roll

– Ground lotus seed: 100g

– Red wine mix black rice: 100ml

– Side salad: spinach, cherry tomatoes, cucumbers, basils, perilla,…

– Others: salt, pepper, cooking oil

2/ Method

Step 1 – Beef marination: After prepare beef tenderloid, marinate with Northwest spices. Let chill in the fridge for at least 2 hours.

Step 2 – Prepare the core: Take out a roll of puff pastry, spread a coat of ground lotus seed on top. Next, place gio lua slices on top.

Step 3 – Roll: Place the marinated beef on top of the gio lua slices, roll neatly into sausage shape. Use bamboo wire to tie the two sides neatly to keep the shape.

Step 4 – Grill: Spread a light coat of egg yolk on top of the beef roll. Put in pre-heated oven in 180 degree for 45 – 60 minutes, or when the meat is medium rare.

Step 5 – Making the sauce: When the beef roll is in the oven, you can spend some time to heat up the red wine mix with black rice.

Step 6 – Decoration: When the beef roll is done, take it out the oven, let sit for 5 minutes then cut in to slices. Decorate with perilla and basils, pour some red wine and black rice sauce on top. Enjoy!