Beef Wellington with Truffle and Red Wine Sauce

By Cafe Delites · 150 min

Ingredients

Instructions

1. Coat the beef with olive oil and season well with salt and pepper. Sear in a very hot pan on all sides until browned, no more than 30 seconds per side. Cool completely, then brush all over with Dijon mustard.
2. Clean the mushrooms and pulse them in a food processor until finely chopped, like coarse sand. Melt the butter in a pan over medium heat and add the mushrooms, shallots and onion powder. Add the thyme, garlic paste, salt and pepper. Cook for about 20 minutes, stirring, until all liquid has evaporated and the mixture is a dry paste. Stir in the parsley and chill completely.
3. Whisk the eggs, flour, milk, salt and thyme until smooth. Pour into a lightly oiled non-stick pan to make large, thin crêpes (make 2-3). Set aside to cool.
4. Lay plastic wrap on the counter and arrange the prosciutto slices in a slightly overlapping rectangle. Spread the cold mushroom mixture evenly over the ham.
5. Place the beef at the bottom edge of the rectangle. Use the plastic wrap to roll the beef tightly into the ham and mushrooms, then twist the ends to form a tight log. Refrigerate for at least 1 hour.
6. Unwrap the log. Lay fresh plastic wrap, place a crêpe on it, set the beef log on top and roll it up so the crêpe encases the ham. Wrap tightly and chill for 30 minutes more.
7. Unroll the puff pastry and remove the plastic from the beef. Place the beef on the pastry and roll to encase it, overlapping the edges by 1 inch. Seal with a little egg wash, then set seam-side down on a lined baking tray.
8. Brush the whole pastry with egg wash made from the 2 egg yolks and 1 tbsp water. Score a pattern with the back of a knife or add pastry decorations.
9. Preheat the oven to 400°F (200°C). Bake for 15 minutes, then lower to 350°F (180°C) and bake 25 to 30 more minutes until deep golden brown. The beef should reach 127°F (53°C) inside.
10. Rest the Wellington for 15 minutes before slicing.
11. For the sauce, boil the red wine, Madeira, shallot and crushed peppercorns until reduced by three-quarters. Add the beef stock and boil for 3 minutes. Strain out the peppercorns and shallot.
12. Stir the cornstarch with a splash of water and whisk it into the sauce to thicken. Turn off the heat, then whisk in the butter and dark chocolate until glossy. Stir in the truffle paste and season with salt to taste.
13. Slice the Wellington into thick portions and serve with the sauce poured around the base of the beef, not over the pastry.

Summarized from Cafe Delites's video. Watch it for the details.

More recipes with

GarlicEggMilkMushroomBeefShallotChocolateDark chocolate