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Recipe

Beef Wellington
with truffle sauce

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APPROX. 100 Minutes

Enough For

4 persons

Cookware

frying pan

Nutritional Value

5727 kJ / 1367 kcal (Per person)

Ingredient

  • Carbohydrates 62 g
  • Sugar 14 g
  • Fat 90 g
  • Protein 75 g

Allergens

  • Gluten
  • alcohol
  • egg
  • lactose

Cooking Equipment

Ingredients

Beef fillet

  • 800 g Beef fillet center-cut
  • 2 tbsp sunflower oil
  • Salt and black pepper, freshly ground

filling

  • 1 shallots chop finely
  • 2 tbsp butter
  • 400 g button mushrooms chop finely
  • 1/2 lemons squeeze
  • 20 g dried morels soak in warm water during 30 minutes, then halve and rinse well
  • 1 tbsp fresh parsley chop finely
  • 20 g goose liver mousse
  • 1 tbsp Cognac
  • 600 g puff pastry
  • 1 egg yolks

Sauce

  • 1 piece truffle (tinned) roughly chop
  • 1 dl full bodied red wine
  • 1/2 dl Madeira Wine
  • 1 shallots chop finely
  • 4 black peppercorns crush
  • 4 dl veal stock, brown
  • 2 tbsp maizena express, brown
  • 2 tbsp butter

Preparations

Beef fillet

1. Spread the beef fillet with sunflower oil and fry briefly on a high heat to seal all sides.

2. Season with salt and pepper and allow to cool.

filling

1. Heat butter. Lightly sautè the shallots.

2. Add the mushrooms, morels, lemon juice and parsley and continue to sauté.

3. Sauté until all the moisture has evaporated.

4. Now transfer the mixture to a bowl and allow to cool. Add the egg yolk and the goose liver mousse, mix well, and season to taste with the cognac, salt and pepper.

Sauce

1. Pour the red wine, Madeira, shallots and peppercorns into a small baking dish and boil until the liquid has reduced to 1/4 of the original amount. Now add the veal stock and bring to the boil. Pour through a fine-mesh kitchen sieve, add the chopped truffle and bind the sauce with a little Maizena Express cornflour (dark). Season to taste with salt and pepper. Just before serving, stir the cold butter into the sauce using a whisk. Make sure it does not boil once you have done this.

Instructions

1. Preheat the oven to 200 °C / 390°F

2. Roll out the puff pastry 3mm / 0.12 Inches thick, rectangular and check that the puff pastry can wrap the beef filet.

3. Spread the filling in the middle of the pastry sheet over an area the same size as the fillet, around 1 cm / 0.4 Inches thick.

4. Place the fillet on top and surround with the remaining filling.

5. Roll up with the pastry so that the ends of the pastry overlap by 2 cm / 0.8 Inches. Place on a baking tray, on baking paper, with the seam facing downwards.

6. Prick holes at regular intervals across the top of the pastry so that steam can escape.

7. Brush with egg yolk and cut decorative shapes out of any remaining pastry. Place these on the fillet and brush with egg yolk.

8. Bake at 200 °C / 392°F for 30 to 40 minutes (depending on the thickness of the fillet). After 30 minutes, check the core temperature of the meat using a meat thermometer. When the core temperature reaches 50 °C / 122°F, remove the baking tray and the fillet from the oven. Allow to rest for 10 to 15 minutes so that the juices do not leak when you cut it. (The core temperature may rise to 55 °C / 131° F for a medium fillet, or 60 °C / 140°C for rosé.)

9. While the fillet is in the oven, prepare the sauce.

Serving

Using a sharp carving knife, carve the fillet into thick slices, arrange on the plates and garnish with the truffle sauce. Serve with vegetables and salad.

Hint Prepare the filling one day in advance so that it gets thicker overnight.

Origin

Kuhn Rikon

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