Beef Wellington with Black Truffle Sauce

Everyone has a beef wellington recipe, but I think that mine is better than most.    I published this in our local newspaper and everyone who made it was thrilled.  They even sent photos which I love to get.

Here ya go!

Crisp, golden puff pastry crust over the mushroom duxelle and foie gras mixture surrounding a melt-in-your-mouth beef tenderloin brings back amazing memories for me.  This is best served with a Syrah wine (I would recommend Quady North) or a Cabernet such as Schmidt Family Vineyards.  The following recipe has left out the foie gras pate layer which is usually under the mushrooms.  You can add this if your budget allows, but it’s not necessary for a truly amazing dinner.  We like to serve this with  creamed spinach.  Happy Holidays and Happy Cooking Everyone!


Chef Constance Jesser


Beef Wellington

  • A 3 1/2-pound fillet of beef tied with bacon strips on top at room temperature
  • 3/4 pound Crimini mushrooms, chopped fine
  • 2 1/2 tablespoons unsalted butter
  • 1 pound puff pastry thawed, plus additional for garnish if desired
  • 1 large egg white beaten
  • Egg wash made by beating 1 large egg yolk with 1 teaspoon of water and a pinch of salt
  • 1/2 cup Madeira Wine
  • 2 teaspoons corn starch dissolved in 2 Tablespoons Madeira wine
  • 1.5 oz package veal and beef demi-glace
  • 1 Jar with 2 tablespoons black truffle sauce reserved separately for sauce

In a roasting pan roast the bacon wrapped beef in the middle of a preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely and discard the bacon and the strings. Skim the fat from the pan juices and reserve the pan juices.

In a heavy skillet cook the mushrooms and one jar of Black Truffle Sauce (reserve 2 Tablespoons from the jar for the sauce) in the butter over moderately low heat, stirring, until all the liquid evaporated and the mixture is dry, season with salt and pepper, and let cool completely.  On a floured surface roll 1 pound of the puff pastry into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely.  Place the mushroom and truffle mixture into the center of the dough and invert the fillet carefully over the mushroom truffle mixture in the middle of the dough.  Fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white to seal them. Fold ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down to a roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130°F for medium-rare meat and the pastry is cooked through. Let the fillet stand for 15 minutes before slicing.

In a saucepan boil the reserved pan juices with the Madeira until the mixture is reduced by one fourth. Add the corn starch mixture, the demi-glace, 2 Tablespoons additional black truffle sauce (reserved from before), and salt and pepper to taste. Cook the sauce over moderate heat, stirring, bring to a boil to thicken. Loosen the fillet from the pan, transfer it with two spatulas to a heated platter, and garnish it with chopped Parsley. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce on the side.


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