Recipes
Black Truffle Beef Wellington
Black Truffle Beef Wellington
Recipe Details
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Preheat the oven to 200ºC. Place a sheet of foil on a baking tray. Blend the mushrooms with a blender until smooth.
Step 2
In a pan, melt the butter under medium high heat. Add the shallot and sauté until fragrant. Add the mushroom paste, thyme and cook until softened. Add the whipping cream, salt, black pepper and cook until thickened.
Step 3
Remove the thyme. Add the La Rustichella Black Truffle Paste and stir well.
Step 4
Season the beef tenderloins with salt and black pepper.
Step 5
In a pan, add some oil on a medium high heat. Slightly sear the beef until golden brown. Set aside.
Step 6
Place a sheet of plastic wrap on the table. Lay the Parma ham on top and spread the mushroom duxelles evenly. Place the beef in the middle and spread the Dijon mustard around.
Step 7
Roll from the bottom and use the plastic wrap to tighten the roll.
Step 8
Place a sheet of plastic wrap on the table. Use a rolling pin and slightly roll the puff pastry to a 5mm-thick rectangle.
Step 9
Place the beef roll on top. Seal the edge and trim the puff pastry.
Step 10
Brush with egg wash. Slightly cut some shallow diagonal line on top. Wrap the roll with plastic wrap and refrigerate for 30 minutes.
Step 11
Remove the plastic wrap and place on the baking tray. Brush another layer of egg wash. Place into the oven and bake for 25-30 minutes or until golden brown.
Step 12
Let rest for 10 minutes. Slice and transfer to a plate.
Step 13
Ready to serve
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Preheat the oven to 200ºC. Place a sheet of foil on a baking tray. Blend the mushrooms with a blender until smooth.
Step 2
In a pan, melt the butter under medium high heat. Add the shallot and sauté until fragrant. Add the mushroom paste, thyme and cook until softened. Add the whipping cream, salt, black pepper and cook until thickened.
Step 3
Remove the thyme. Add the La Rustichella Black Truffle Paste and stir well.
Step 4
Season the beef tenderloins with salt and black pepper.
Step 5
In a pan, add some oil on a medium high heat. Slightly sear the beef until golden brown. Set aside.
Step 6
Place a sheet of plastic wrap on the table. Lay the Parma ham on top and spread the mushroom duxelles evenly. Place the beef in the middle and spread the Dijon mustard around.
Step 7
Roll from the bottom and use the plastic wrap to tighten the roll.
Step 8
Place a sheet of plastic wrap on the table. Use a rolling pin and slightly roll the puff pastry to a 5mm-thick rectangle.
Step 9
Place the beef roll on top. Seal the edge and trim the puff pastry.
Step 10
Brush with egg wash. Slightly cut some shallow diagonal line on top. Wrap the roll with plastic wrap and refrigerate for 30 minutes.
Step 11
Remove the plastic wrap and place on the baking tray. Brush another layer of egg wash. Place into the oven and bake for 25-30 minutes or until golden brown.
Step 12
Let rest for 10 minutes. Slice and transfer to a plate.
Step 13
Ready to serve