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Beef Wellington with Truffle Red Wine Sauce Recipe

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4.4 from 13 reviews

This classic Beef Wellington recipe features a center-cut fillet tenderloin coated with Dijon mustard, wrapped in mushroom duxelles and prosciutto, encased in a thyme-flavored crêpe and buttery puff pastry, then baked to golden perfection. Served with an elegant truffle red wine sauce made from cabernet sauvignon, madeira, and a touch of dark chocolate, it makes for an unforgettable gourmet main dish.

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 (Cremini, Swiss Brown or Button), fresh
  • 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

Thyme Crêpe

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

Assembly

  • 12 slices prosciutto, thin sliced
  • 18 oz pure butter puff pastry
  • 2 large egg yolks for egg wash
  • 1 tbsp water for 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 splash of water
  • 1 tbsp unsalted butter
  • 1 piece dark chocolate (about 10g or 1 teaspoon)
  • 1 tbsp truffle paste or 1 small truffle
  • 2 pinches salt to taste

Instructions

  1. Prep the Beef: Coat the beef tenderloin with olive oil and season generously with salt and pepper. Sear quickly in a smoking hot pan on all sides, about 30 seconds per side, just to brown the exterior without cooking the inside. Set aside to cool completely. Once cooled, brush the beef evenly with Dijon mustard.
  2. Make the Mushroom Duxelles: Clean and finely chop mushrooms in a food processor until resembling coarse sand. In a pan over medium heat, melt butter and add mushrooms, finely chopped shallots, and onion powder. Stir in thyme leaves, garlic paste, salt, and pepper. Cook for about 20 minutes, stirring frequently, until all liquid has evaporated and mixture forms a dry paste. Stir in chopped parsley and chill completely.
  3. Prepare Thyme Crêpes: Whisk together eggs, flour, milk, salt, and fresh thyme until smooth. Lightly oil a non-stick pan and cook thin crêpes, making 2-3 to ensure you have enough. Set aside to cool.
  4. Assemble Prosciutto and Mushroom Layer: Lay a large sheet of plastic wrap on your workspace. Arrange prosciutto slices in an overlapping rectangle. Evenly spread the chilled mushroom duxelles over the prosciutto.
  5. Roll Beef in Prosciutto: Place the mustard-coated beef fillet at the bottom edge of the prosciutto rectangle. Use the plastic wrap to carefully roll the prosciutto and mushroom layer tightly around the beef to form a neat log. Twist the ends of the plastic wrap like a candy wrapper to secure it tightly. Refrigerate for at least 1 hour.
  6. Wrap Beef Log with Thyme Crêpe: Unwrap the beef from the plastic. Place a fresh sheet of plastic wrap on the work surface, lay a thyme crêpe down, and place the beef log onto it. Roll the crêpe tightly around the beef, wrap securely with plastic wrap, and chill for another 30 minutes.
  7. Prepare Puff Pastry: Unroll the puff pastry on a clean surface. Remove the plastic wrap from the crêpe-wrapped beef. Place the beef in the center of the pastry and roll to enclose, overlapping edges by about 1 inch. Seal the edges with some egg wash. Place the wrapped beef seam-side down on a lined baking tray.
  8. Decorate and Egg Wash: Brush the entire pastry with the egg wash made from mixing egg yolks and water. Score a decorative pattern on the pastry using a knife or create leaf shapes from extra pastry to decorate the top. Alternatively, use a pastry lattice roller cutter for an elegant pattern.
  9. Bake the Wellington: Preheat the oven to 400°F (200°C). Bake the Wellington for 15 minutes, then reduce the temperature to 350°F (180°C) and bake for an additional 25-30 minutes until the pastry is deep golden brown and the internal beef temperature reaches about 127°F (53°C) for medium-rare.
  10. Rest the Meat: Remove from the oven and let the Wellington rest for 15 minutes to allow the juices to redistribute, preventing loss when slicing.
  11. Prepare Truffle Red Wine Sauce: While the Wellington bakes, combine red wine, Madeira, minced shallot, and crushed black peppercorns in a saucepan. Bring to a boil and reduce by three-quarters. Add beef stock and boil for another 3 minutes. Strain to remove solids.
  12. Finish the Sauce: Whisk cornstarch mixed with water into the strained sauce to thicken it gently. Turn off the heat and whisk in unsalted butter and dark chocolate until the sauce is glossy. Stir in truffle paste and salt to taste.
  13. Serve: Slice the Wellington into thick, generous slabs. Serve with the truffle sauce poured around the base of the beef slices—avoid pouring sauce over the crispy pastry to maintain its texture.

Notes

  • Ensure the beef is fully cooled before brushing with mustard to prevent the mustard from slipping off.
  • Chilling between stages helps maintain the shape and makes handling easier.
  • Use a food thermometer to check the doneness precisely; 127°F/53°C for medium rare is recommended.
  • Truffle paste can be substituted with fresh truffle if available for more intense flavor.
  • Make extra thyme crêpes as a backup in case one breaks during handling.
  • Resting the beef Wellington is crucial to keep it juicy and flavorful.

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