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1 Secret to Perfect Beef Wellington With Truffle Duxelles

Beef Wellington With Truffle Duxelles
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A classic Beef Wellington with a rich truffle duxelles filling, wrapped in puff pastry and baked to perfection.

Ingredients

Scale
  • 1.5 lbs beef tenderloin
  • 2 tbsp olive oil
  • 1 lb mushrooms, finely chopped
  • 1 tbsp truffle oil
  • 2 cloves garlic, minced
  • 1 sheet puff pastry
  • 4 slices prosciutto
  • 1 egg, beaten
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Season beef with salt and pepper, then sear in olive oil until browned on all sides. Set aside.
  3. Sauté mushrooms, garlic, and truffle oil until moisture evaporates. Cool.
  4. Lay prosciutto slices on plastic wrap, spread mushroom mixture over them, then place beef on top.
  5. Roll prosciutto and mushrooms around beef, wrap tightly, and chill for 15 minutes.
  6. Roll puff pastry around the beef, seal edges, and brush with beaten egg.
  7. Bake for 25-30 minutes until pastry is golden and beef reaches desired doneness.
  8. Rest for 10 minutes before slicing.

Notes

  • Chill the wrapped beef before baking to help the pastry hold its shape.
  • Use a meat thermometer for accurate doneness (125°F for rare, 135°F for medium-rare).
  • Serve with a red wine reduction for extra flavor.

Nutrition

Find it online: https://dawiy.com/beef-wellington-with-truffle-duxelles-recipe/