Beef Wellington with Truffle Red Wine Sauce

Ingredients

Scaled for your household (6 portions) · original serves 6

• Beef fillet1¼ lb
  center cut.)
• Olive oil2 tbsp
• Salt½ tbsp + 4
  Original recipe breakdown · used in multiple steps

  • ½ tbsp salt (to taste for the meat)
  • 1 pinch salt (for the Duxelles to taste)
  • 1 pinch salt (to taste)
  • 2 pinch salt (to taste)
• Pepper¼ tbsp
• Dijon mustard2 tbsp
• Brown Mushroom18 oz
  Cremini, Swiss Brown or Button)
• Butter2 tbsp + 18 oz
  Original recipe breakdown · used in multiple steps

  • 1 tbsp butter (for frying)
  • 18 oz pure butter puff pastry
  • 1 tbsp butter (unsalted)
• Shallot3
  Original recipe breakdown · used in multiple steps

  • 2 large shallots (finely chopped)
  • 1 large shallot (minced)
• Brown onion1 tsp
• Thyme leaves2 tsp + ½ tbsp
  Original recipe breakdown · used in multiple steps

  • 2 tsp thyme leaves (chopped)
  • ½ tbsp fresh thyme leaves (chopped)
• Garlic cloves1 tbsp
• Pinch Pepper1
• Flat-leaf parsley1 tbsp
• Eggs4
  Original recipe breakdown · used in multiple steps

  • 2 large eggs
  • 2 large egg yolks (for the egg wash)
• Plain flour⅔ cup
• Milk½ cup
• Slices Prosciutto12
• Water1 tbsp
• Red wine1 cup
• Madeira Or Port Wine½ cup
• Black Peppercorns10
• Beef stock2 cup
• Cornflour1 tbsp
• Piece Dark Chocolate1
• Truffle Paste1 tbsp

Method

1. 1

   Coat the beef with olive oil; then season generously with salt and pepper. Sear quickly in a smoking hot pan on all sides until browned (max 30 seconds per side). We aren't cooking it, just coloring it. reserve to cool completely. Once cool, brush strictly with Dijon mustard.

2. 2

   Clean mushrooms; then place in a food processor. Pulse until finely chopped (resembling coarse sand). Melt butter in a pan on medium heat. stir in mushrooms, shallots, and onion powder. stir in thyme, garlic paste, salt, and pepper. Cook for roughly 20 minutes, stirring, until all liquid has evaporated and the mixture is a dry paste. mix in parsley. Chill completely.

3. 3

   Make the Crêpe: Whisk eggs, flour, milk, salt,; then thyme until smooth. Pour into a lightly oiled non-stick pan to make large, thin crêpes (make 2-3 just in case). reserve to cool.

4. 4

   At this stage, layering: Lay a large sheet of plastic wrap on your bench. Arrange prosciutto slices in a slightly overlapping rectangle. Spread the cold mushroom duxelles evenly over the ham.

5. 5

   The First Roll: Place the beef fillet at the bottom of the rectangle. Use the plastic wrap to lift; then roll the beef tightly into the ham and mushrooms. Twist the ends of the plastic like a candy wrapper to create a tight log.

6. 6

   At this stage, the Chill (Crucial): Refrigerate this log for at least 1 hour.

7. 7

   The Crêpe Roll: Unwrap the beef. Lay out fresh plastic wrap, place your thyme crêpe down,; then place the beef log on top. Roll it up so the crêpe encases the ham. Wrap tightly and chill for another 30 mins.

8. 8

   The Pastry: Unroll puff pastry. Remove plastic from beef. Place beef on pastry; then roll to encase, overlapping edges by 1 inch. Seal with a little egg wash. Place seam-side down on a lined baking tray.

9. 9

   Decorate: Brush entire pastry with egg wash (yolks + water). Use the back of a knife to score a pattern or use extra pastry to make leaves. My secret to this is to use another sheet of pastry; then use a Pastry Lattice Roller Cutter. See my video on how to make this.

10. 10

    Bake: Preheat oven to 400°F (200°C). Bake for about 15 minutes, then lower the heat to 350°F (180°C); then bake for another 25-30 minutes until golden deep brown. (Aim for 127°F / 53°C internal temp).

11. 11

    Rest: Let it rest for about 15 minutes. This keeps the juices in the meat, not on your cutting board.

12. 12

    The Truffle Sauce: While baking, boil red wine, Madeira, shallot,; then peppercorns until reduced by 3/4. stir in beef stock and boil 3 minutes. Strain to remove peppercorn and shallot remains.

13. 13

    Finish: Mix cornstarch with a splash of water; then whisk into sauce to thicken. Turn off heat. Whisk in butter and dark chocolate until glossy. mix in truffle paste. Salt to taste.

14. 14

    At this stage, to Serve: Slice the Wellington into thick, generous slabs. Serve with the Truffle Sauce poured around the base of the beef (don't pour it over the crispy pastry!).