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Leckere Rezepte

Gourmet Truffle Beef Wellington

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The Beef Wellington is a classic dish that commands attention, perfect for a special occasion or dinner party. This gourmet version elevates the traditional recipe by incorporating a rich, earthy mushroom and black truffle duxelles that intensifies the savory flavor of the beef. A perfectly seared beef tenderloin is encased in a crepe layer to prevent the pastry from getting soggy, then wrapped in beautiful, buttery puff pastry that bakes up golden and flaky. Achieving a perfect medium-rare requires precision, making this a rewarding culinary challenge.

speichernA whole, golden-brown puff pastry loaf with a cross-section showing rare beef and mushroom duxelles
Prep Time60 min
Cook Time40 min
Servings6

Equipment

Large skilletRolling pinBaking sheetPastry brush

Ingredients

Instructions

  1. 1
    Sear the beef tenderloin on all sides in a hot pan with oil for 30 seconds per side. Brush generously with Dijon mustard and let cool completely.
  2. 2
    Make the Duxelles: Finely chop or process mushrooms, shallots, and thyme. Cook in a skillet over medium-high heat until all moisture has evaporated. Stir in truffle oil and season. Cool completely.
  3. 3
    Lay out plastic wrap. Arrange the prosciutto slices in an overlapping rectangle. Spread the duxelles evenly over the prosciutto.
  4. 4
    Place the seared beef at one end of the duxelles/prosciutto layer. Use the plastic wrap to tightly roll the beef, chilling for 30 minutes to hold shape.
  5. 5
    Roll out the puff pastry. Remove the plastic wrap from the beef and place the roll onto the pastry. Wrap the pastry around the beef, sealing the edges. Brush with egg wash and bake at 200°C (400°F) for 30-40 minutes for medium-rare (internal temp of 55°C/130°F). Rest for 10 minutes before slicing.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.