Cambodian Lemongrass Beef Wellingtons

Name: Cambodian Lemongrass Beef Wellingtons
Prep time: 45 min
Total time: 2 h
Yield: 20 mini wellingtons
Cuisine: Cambodian, French
Ingredients: 1 lb beef tenderloin, cut into 20 cubes (about 1 inch each); 2 stalks lemongrass, minced (tender inner part only); 2 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp lime juice; 1 tbsp brown sugar; 2 cloves garlic, minced; 1 tsp black pepper; 1 tbsp oil, for searing; 8 oz cremini mushrooms, finely diced; 2 shallots, minced; 2 tbsp kreung paste; 1 tbsp butter; To taste salt; 2 sheets puff pastry, thawed; 1 egg, beaten (for egg wash); To finish flaky salt; 2 tbsp fish sauce; 2 tbsp lime juice; 1 tbsp sugar; 1 clove garlic, minced; 1 Thai chili, sliced; 2 tbsp water

Wrap lemongrass-marinated beef and kreung mushrooms in puff pastry, then air fry the parcels until golden.

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Cooking notes

Make ahead

Make the mushroom filling a day ahead. Assemble the wellingtons up to 4 hours ahead and keep them refrigerated.

Reheat

Air fry leftovers at 350°F for 5 to 7 minutes until the pastry re-crisps.

How to make it

Method

Marinate the beef

Combine the lemongrass, fish sauce, soy sauce, lime juice, brown sugar, garlic and pepper and stir until the sugar dissolves. Massage into the beef cubes. Cover and refrigerate 30 to 60 minutes, no longer, or the lime starts to cook the meat. Take it out 15 minutes before cooking.
Make the kreung mushroom filling

Melt the butter over medium heat until foaming. Cook the shallots 2 to 3 minutes until translucent, stir in the kreung and cook another minute until it blooms. Add the mushrooms and cook 10 to 12 minutes, until all the moisture is gone and the mix pulls away from the pan. Season with salt and cool completely. It must be completely dry.
Sear the beef

Pat the cubes dry. Heat 1 tbsp oil over high heat until almost smoking. Sear in batches, 1 to 2 minutes total, until browned but still rare inside. Sprinkle with flaky salt while hot.
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Assemble

Roll each pastry sheet to about 1/8 inch and cut into 10 squares, about 3.5 x 3.5 inches. Put about 2 tsp mushroom filling in the center, press a beef cube on top, brush the edges with egg wash, bring the corners up and pinch to seal. Chill 10 to 15 minutes.
Air fry

Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes. Brush the wellingtons with egg wash and arrange without touching. Air fry about 8 minutes until deeply golden; the beef should reach 130 to 135°F for medium-rare. Rest 5 minutes.
Make the dipping sauce

Whisk the fish sauce, lime juice, sugar, garlic, chili and water. Let it sit 5 minutes, then adjust the sweet, sour, salty and spicy balance to taste.

If it goes sideways

Quick fixes

Soggy pastry?

The filling wasn't dry enough or the wellingtons weren't chilled. Cook the mushrooms until they pull away from the pan and always chill 10 to 15 minutes before air frying.

Overcooked beef?

Air fryers vary. Check the temperature early and pull at 130 to 135°F; it keeps cooking as it rests.

Leaking filling?

Use exactly 2 tsp filling, brush the edges thoroughly with egg wash and press the seams firmly.

Bland?

Cook the kreung until fragrant before adding the mushrooms, and season the filling aggressively.