Veal Wellington with Pancetta, Crepes and Parsnip Puree Balsamic Caramelized Pancetta Onion Jam and Herb Oil

27 INGREDIENTS • 5 STEPS • 1HR

Veal Wellington with Pancetta, Crepes and Parsnip Puree Balsamic Caramelized Pancetta Onion Jam and Herb Oil

This indulgent Veal Wellington is the ultimate fine-dining dish, combining tender veal wrapped in savory pancetta, crepes, and puff pastry, with a rich balsamic caramelized onion jam. Paired with velvety parsnip puree and a tangy, herb-infused sauce, this meal is perfect for a special celebration.
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This indulgent Veal Wellington is the ultimate fine-dining dish, combining tender veal wrapped in savory pancetta, crepes, and puff pastry, with a rich balsamic caramelized onion jam. Paired with velvety parsnip puree and a tangy, herb-infused sauce, this meal is perfect for a special celebration.

How To Make Veal Wellington with Pancetta and Parsnip Puree


How To Prepare the Veal Wellington

Season the veal tenderloin generously with kosher salt. Heat grapeseed oil in a skillet over medium heat, then sear the veal on all sides until it forms a rich crust. Let it cool briefly in the fridge, then brush it with Dijon mustard.

Layer crepes on top of each other and cover with pancetta slices, then place the veal horizontally and roll tightly. Wrap the veal in plastic wrap to secure the shape and refrigerate for 5 minutes.

Wrap the veal with puff pastry, pinch the sides tightly to seal, and brush with egg yolk. Refrigerate for another 5 minutes, then brush with egg yolk again and sprinkle with flake salt. Bake in the oven at 375°F for 25 minutes, until golden and crispy.

How To Make Parsnip Puree

Boil the parsnips in salted water until tender, then blend with heavy cream and bay leaves. Simmer the cream mixture before pouring it into the blender with the cooked parsnips. Blend until smooth, then slowly add butter and oil until fully incorporated. Season with salt for a silky-smooth puree.

How To Prepare Pancetta Jam

Cook the pancetta in a skillet until crispy, then remove and set aside. In the rendered fat, cook onions with salt and sugar until caramelized. Add balsamic vinegar and cook until thickened to a jam-like consistency. Stir in the pancetta, fresh lemon juice, and finish with minced chives for a flavorful topping.

How To Make the Sauce

Combine apple cider vinegar and sugar in a saucepan over medium heat and cook until the mixture thickens. Reduce beef stock by half in another saucepan, then whisk it into the sugar mixture. Season with salt, remove from heat, and finish with chilled butter for a rich and glossy sauce.

Ingredients & Substitutions

  • Veal Tenderloin: You can substitute with beef tenderloin if veal is unavailable, though the flavor and texture will differ slightly.
  • Crepes: If you don't have crepes on hand, you can use thin sheets of prosciutto or bacon for a savory substitute.
  • Puff Pastry: If you’re short on time, you can use store-bought puff pastry for convenience.
  • Parsnips: While parsnips provide a unique earthy flavor, you can substitute them with mashed potatoes or carrots.
  • Pancetta: Bacon is a great alternative to pancetta if needed, though pancetta has a milder flavor.

Tips & Suggestions

  • Resting the Veal: Let the veal rest after baking to ensure juicy, tender slices.
  • Crisp Puff Pastry: Ensure your puff pastry is well-sealed around the veal to avoid leaks and achieve a crispy, golden crust.
  • Advance Prep: You can prepare the pancetta jam, parsnip puree, and sauce ahead of time to streamline the process on the day of cooking.

Frequently Asked Questions

How do I know when the Veal Wellington is done?

Use a meat thermometer to ensure the veal reaches the perfect internal temperature—130°F for medium-rare. The pastry should be golden and crisp when finished.

Can I substitute the pancetta jam with a different topping?

If you prefer a different topping, try a mushroom duxelles or a red wine reduction for an equally rich and flavorful sauce.

How do I store leftovers?

Store the leftover Wellington in an airtight container in the fridge for up to 2 days. To reheat, place the Wellington in the oven at 350°F until warmed through, and refresh the sauce as needed.

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1HR

Total Time

$10.41

Cost Per Serving

Ingredients

Servings
2
us / metric
Wellington
Veal Tenderloin
2 cups
Veal Tenderloin
Kosher Salt
to taste
Kosher Salt
Grapeseed Oil
2 Tbsp
Grapeseed Oil
Dijon Mustard
2 Tbsp
Dijon Mustard
Crepes
2
Crepes
Pancetta
1/2 cup
Sliced Pancetta
Puff Pastry
1 sheet
Puff Pastry
Large Egg
4
Large Eggs, yolk only
Sea Salt Flakes
to taste
Sea Salt Flakes
Parsnip Purée
Parsnip
1
Parsnip, thinly sliced
Heavy Cream
2 cups
Heavy Cream
Bay Leaf
2
Bay Leaves
Butter
2 Tbsp
Butter
Grapeseed Oil
2 Tbsp
Grapeseed Oil
Kosher Salt
to taste
Kosher Salt
Pancetta Jam
Pancetta
1/4 cup
Pancetta, diced
Butter
1 Tbsp
Butter
Yellow Onion
1
Small Yellow Onion, thinly sliced
Kosher Salt
to taste
Kosher Salt
Granulated Sugar
2 tsp
Granulated Sugar
Balsamic Vinegar
2 Tbsp
Balsamic Vinegar
Lemon
1
Lemon
Fresh Chives
1 Tbsp
Minced Fresh Chives
Sauce
Apple Cider Vinegar
1/2 cup
Apple Cider Vinegar
Granulated Sugar
2 Tbsp
Granulated Sugar
Beef Stock
2 cups
Beef Stock
Butter
2 Tbsp
Butter, cubed, chilled
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Cooking Instructions

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step 1
Veal wellington: Season the Veal Tenderloin (2 cups) liberally with Kosher Salt (to taste). In a large skillet over medium heat, add the Grapeseed Oil (2 Tbsp). Once shimmering, add the veal and sear on all sides until a crust forms.
step 2
Let the tenderloin cool in the refrigerator for 5 minutes. Once cooled, brush with Dijon Mustard (2 Tbsp) to coat completely. Lay Crepes (2) onto each other and then layer Pancetta (1/2 cup) on top of the crepes 3 by 3 across lengthwise. Lay the veal horizontally and roll tightly. Tighten up the veal with plastic wrap and twist on both sides to ensure tightness. Refrigerate for another 5 minutes. Wrap the veal in Puff Pastry (1 sheet) making sure to pinch off the sides to ensure an even effective seal on the pastry. Brush heavily with Large Eggs (4) yolk and refrigerate for another 5 minutes. Repeat egg brushing once more and season with Sea Salt Flakes (to taste). Place the wellington into the oven at 375℉ until golden brown and crispy, about 25 minutes.
step 3
Parsnip puree: Bring a small saucepan of salted water to a boil over high heat. Place the Parsnip (1) into the boiling water and cook until tender. Drain the water and add the cooked parsnips to a high powered blender. In a small saucepan over medium heat, combine the Heavy Cream (2 cups) and Bay Leaves (2). Bring the mixture to a simmer and then remove from the heat. Remove the bay leaf from the cream and pour the cream mixture into the blender with the parsnips. Puree until smooth. With the blender running, slowly add in the Butter (2 Tbsp) and Grapeseed Oil (2 Tbsp) until fully combined. Season with Kosher Salt (to taste).
step 4
Pancetta jam: Place the Pancetta (1/4 cup) in a large skillet over medium heat. Cook until the fat begins to render and the pancetta becomes crispy. Use a slotted spoon to remove the pancetta to a paper towel lined plate. Add the Butter (1 Tbsp) to the reserved pancetta fat in the skillet. Add the Yellow Onion (1), Kosher Salt (to taste), and Granulated Sugar (2 tsp) and cook until the onions begin to caramelize. Add the Balsamic Vinegar (2 Tbsp) and continue cooking until the mixture is thick like a jam. Add the bacon back to the pan and season with fresh Lemon (1) juice. Finish with the Fresh Chives (1 Tbsp).
step 5
Sauce: In a small saucepan over medium heat, combine the Apple Cider Vinegar (1/2 cup) and Granulated Sugar (2 Tbsp). Cook until the sugar dissolves and the mixture becomes thick enough to coat the back of a spoon. In a separate saucepan over medium high heat, bring the Beef Stock (2 cups) to a boil and cook until reduced by half. Whisk the reduced beef stock into the sugar mixture and adjust seasoning with salt. Remove from the heat and whisk in the Butter (2 Tbsp) until completely incorporated.
step 5 Sauce: In a small saucepan over medium heat, combine the Apple Cider Vinegar (1/2 cup) and Granulated Sugar (2 Tbsp). Cook until the sugar dissolves and the mixture becomes thick enough to coat the back of a spoon. In a separate saucepan over medium high heat, bring the Beef Stock (2 cups) to a boil and cook until reduced by half. Whisk the reduced beef stock into the sugar mixture and adjust seasoning with salt. Remove from the heat and whisk in the Butter (2 Tbsp) until completely incorporated.

RECIPES TAG

Beef
British
Date Night
Shellfish-Free
Dinner
Father's Day
Mother's Day
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