Recipe: Beef Wellington with Truffle and Red Wine Sauce - Mouth-watering, show stopping

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in fat and more affordable.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is leaner and ham is often less expensive.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in calories and homemade dough can be cost-effective.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers similar flavor with added texture.

Season the 1.3 lb beef fillet well with sea salt and freshly ground black pepper.

Drizzle a touch of oil over the beef fillet.

Sear the beef quickly on all sides for about 30 seconds per side until just brown.

Set the beef aside to cool completely.

Brush the cooled beef generously with Dijon mustard.

Chop 18 oz of wild mushrooms roughly.

Chop 2-3 shallots and sauté them with the mushrooms in butter over medium heat.

Add 1 teaspoon of onion powder, 2 teaspoons of thyme leaves, 1 tablespoon of chopped parsley, and a spoon of garlic paste to the mushroom mixture.

Cook the mixture slowly until all moisture has evaporated and it's soft, dark, and fragrant.

Stir in fresh parsley and transfer the mushroom mixture to a bowl to cool completely.

Lay out 12 slices of prosciutto slightly overlapping to form a rectangle large enough to cover the beef.

Spread the cooled mushroom mixture evenly over the prosciutto right to the edges.

Place the cold, dry beef fillet at the base of the prosciutto.

Using plastic wrap, roll it up tightly into a neat cylinder, twisting the ends to secure it.

Refrigerate for at least 1 hour to firm up and hold its shape.

Make a thyme crepe by whisking together 2 eggs, 2/3 cup of all-purpose flour, 1/2 cup of milk, a pinch of salt, and 1/2 tablespoon of chopped thyme leaves until smooth.

Cook the batter in a large non-stick pan to make one thin even crepe and let it cool completely.

Lay a new sheet of plastic wrap and place the thyme crepe on top.

Set the ham-wrapped beef in the center and roll again, wrapping tightly in plastic.

Refrigerate for another hour.

Unroll pure butter puff pastry large enough to fully enclose the beef.

Remove the chilled beef from the wrap and place it on the pastry.

Wrap the pastry tightly around the beef, sealing the edges well and placing the seam side down on a parchment-lined baking tray.

Whisk together 2 egg yolks, 1 tablespoon of water, and a pinch of salt for the egg wash.

Brush the entire pastry with the egg wash for a golden shine.

Use leftover pastry to cut small decorative shapes like leaves and place them on top, brushing them with egg wash as well.

Preheat the oven to 400°F (200°C).

Bake for 15 minutes, then reduce the heat to 350°F (180°C) and bake for another 30 minutes or until the pastry is golden and crisp.

In a small saucepan, add 1-2 minced shallots, 1 cup of red wine, 1/2 cup of Madeira or port, and 10 crushed black peppercorns.

Bring the sauce to a boil and reduce until about a quarter of the liquid remains.

Add 2 cups of beef stock and boil again for 3 minutes.

Strain the sauce, then return it to the pan.

Mix a spoon of cornstarch with a splash of stock and whisk it in to thicken the sauce.

Stir in 1 tablespoon of butter and finish with a spoon of truffle paste or freshly grated truffle.

Slice the beef Wellington into thick pieces and spoon over the warm truffle sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens