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Beef Wellington with Truffle Red Wine Sauce Recipe

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4.2 from 3 reviews

A classic Beef Wellington recipe featuring a perfectly seared beef tenderloin wrapped in a mushroom duxelles, prosciutto, thyme-infused crepes, and buttery puff pastry. Served with a luxurious truffle red wine sauce, this impressive dish is ideal for special occasions and showcases rich flavors and elegant presentation.

  • Total Time: 3 hours 45 minutes
  • Yield: 6 servings

Ingredients

Beef and Seasoning

  • 1.3 lb Beef fillet (tenderloin, center cut)
  • 2 tbsp Olive Oil (for frying)
  • ½ tbsp salt (to taste for the meat)
  • ¼ tbsp pepper (to taste for the meat)
  • 2 tbsp Dijon Mustard

Mushroom Duxelles

  • 18 oz mushrooms (fresh, Cremini, Swiss Brown or Button)
  • 1 tbsp butter (for frying)
  • 2 large shallots (finely chopped)
  • 1 tsp onion powder
  • 2 tsp thyme leaves (chopped)
  • 1 tbsp garlic paste (or 3 cloves fresh garlic crushed)
  • 1 pinch salt (for the duxelles to taste)
  • 1 pinch pepper (for the duxelles to taste)
  • 1 tbsp fresh parsley (chopped)

Crepe

  • 2 large eggs
  • ⅔ cup all-purpose flour
  • ½ cup milk
  • 1 pinch salt (to taste)
  • ½ tbsp fresh thyme leaves (chopped)

Assembly and Pastry

  • 12 slices Prosciutto (thin sliced)
  • 18 oz pure butter puff pastry
  • 2 large egg yolks (for the egg wash)
  • 1 tbsp water (for the egg wash)

Truffle Red Wine Sauce

  • 1 cup red wine (Cabernet Sauvignon)
  • ½ cup Madeira or port wine
  • 1 large shallot (minced)
  • 10 black peppercorns (crushed)
  • 2 cups beef stock (low sodium)
  • 1 tbsp cornstarch (mixed with a splash of water)
  • 1 tbsp unsalted butter
  • 1 piece dark chocolate (about 10g, about 1 teaspoon)
  • 1 tbsp truffle paste (or 1 small truffle)
  • 2 pinches salt (to taste)

Instructions

  1. Stage 1, The Prep: Coat the beef fillet with olive oil, then season generously with salt and pepper. Quickly sear the beef in a smoking hot pan on all sides, browning it for no more than 30 seconds per side to develop color without cooking through. Remove and set aside to cool completely. Once cooled, brush the entire beef surface evenly with Dijon mustard.
  2. Prepare Mushroom Duxelles: Clean the mushrooms and pulse them in a food processor until finely chopped, resembling coarse sand. Melt butter in a pan over medium heat and add the chopped mushrooms, shallots, and onion powder. Stir in thyme, garlic paste, salt, and pepper. Cook for about 20 minutes, stirring frequently, until all moisture evaporates and the mixture forms a dry paste. Stir in fresh parsley and chill until completely cold.
  3. Make the Crepes: Whisk together eggs, flour, milk, salt, and thyme to create a smooth batter. Heat a lightly oiled non-stick pan and pour the batter to make large, thin crepes. Cook 2-3 crepes to ensure you have enough. Set aside and cool completely.
  4. Stage 2, The Assembly: Lay a large sheet of plastic wrap on your work surface and arrange the prosciutto slices in a slightly overlapping rectangular shape. Spread the cold mushroom duxelles evenly over the prosciutto layer.
  5. Roll the Beef with Prosciutto and Duxelles: Place the cooled, mustard-brushed beef fillet at the bottom edge of the prosciutto rectangle. Using the plastic wrap, lift and roll the prosciutto and mushrooms tightly around the beef, twisting the ends of the plastic wrap like a candy wrapper to secure a tight log. Refrigerate this log for at least 1 hour to set.
  6. Wrap with Crepe: Unwrap the beef from the plastic. Place fresh plastic wrap on the surface and lay one thyme crepe down. Place the chilled beef log on the crepe and roll it up so the crepe encases the ham-wrapped beef completely. Wrap tightly again and refrigerate for another 30 minutes.
  7. Prepare Puff Pastry: Unroll the puff pastry on a clean surface. Remove plastic wrap from the beef. Place the crepe-wrapped beef on the pastry and roll to enclose it fully, overlapping edges by about an inch. Seal the edges using a bit of egg wash. Place the seam side down on a lined baking tray.
  8. Decorate and Egg Wash: Brush the entire pastry surface with the egg wash made from egg yolks and water. Using the back of a knife or extra pastry, score a decorative pattern or add leaves and designs. Optionally, use a pastry lattice roller cutter for intricate patterns.
  9. Stage 3, The Bake & Sauce: Preheat the oven to 400°F (200°C). Bake the Wellington for 15 minutes to set the pastry, then reduce the oven temperature to 350°F (180°C) and continue baking for another 25-30 minutes or until the pastry is deep golden brown and the internal temperature of the beef reaches 127°F (53°C) for medium-rare.
  10. Rest the Wellington: Remove from the oven and let the Wellington rest for 15 minutes. This resting period allows the meat juices to redistribute, ensuring a moist and tender result when sliced.
  11. Make the Truffle Red Wine Sauce: While the Wellington bakes, combine the red wine, Madeira or port wine, minced shallot, and crushed black peppercorns in a saucepan. Bring to a boil and reduce by three-quarters. Add beef stock and boil for 3 more minutes. Strain to remove shallot and peppercorn solids.
  12. Finish the Sauce: Mix cornstarch with a splash of water to create a slurry and whisk it into the strained sauce to thicken. Turn off the heat and whisk in unsalted butter and dark chocolate until the sauce shines and becomes glossy. Stir in truffle paste and season with salt to taste.
  13. Serve: Slice the Beef Wellington into thick, generous portions and serve with the truffle red wine sauce poured around the base of the beef, avoiding pouring sauce over the crispy puff pastry to preserve its texture.

Notes

  • Ensure the beef is fully cooled before brushing with mustard to prevent premature cooking.
  • The mushroom duxelles must be cooked until all moisture evaporates to avoid soggy pastry.
  • Chilling the beef wrapped in prosciutto and then in crepe is crucial for a tight assembly and easier pastry wrapping.
  • Use a meat thermometer to accurately monitor the internal temperature of the beef for perfect doneness.
  • When making crepes, ensure they are thin but large enough to fully encase the beef log.
  • Resting the Wellington after baking is essential to keep the meat juicy and flavorful.
  • Pour the truffle sauce around the beef, not on top of the pastry, to maintain pastry crispness.
  • Author: Monica
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 2 hours 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Find it online: https://monicarecipes.com/beef-wellington-with-truffle-red-wine-sauce-recipe/