Recipe
Gothic Beef Wellington with Black Truffle Sauce
Ingredients
- 1.5 lbs Beef fillet (1200 calories)
- 14 oz Puff pastry (1600 calories)
- 10 oz Mushrooms (60 calories)
- 4 oz Prosciutto (200 calories)
- 2 tbsp Dijon mustard (30 calories)
- 1 Egg yolk (55 calories)
- 2 tbsp Olive oil (240 calories)
Black Truffle Sauce
- 1 tbsp Black truffle oil (120 calories)
- 1 cup Heavy cream (820 calories)
- 1 cup Beef stock (15 calories)
- 2 Shallots, minced (20 calories)
- 2 tbsp Butter (200 calories)
Instructions
Prepare the Beef
- Preheat oven to 400°F (200°C).
- Season the beef fillet with salt and pepper. Heat olive oil in a pan and sear the beef on all sides until browned. Set aside to cool.
- Brush the beef with Dijon mustard.
Prepare the Mushroom Duxelles
- Finely chop the mushrooms and shallots. In the same pan, cook the shallots and mushrooms until moisture evaporates and mixture is dry. Let cool.
Assemble the Wellington
- Lay out the prosciutto slices on plastic wrap. Spread the mushroom duxelles over the prosciutto.
- Place the beef fillet on top and roll it up tightly using the plastic wrap. Refrigerate for 15 minutes.
- Roll out the puff pastry and wrap it around the beef, sealing the edges. Brush with egg yolk.
- Place the wrapped beef on a baking sheet and bake for 35-40 minutes or until the pastry is golden brown. Let it rest for 10 minutes before slicing.
Prepare the Black Truffle Sauce
- In a saucepan, sauté minced shallots in butter until soft. Add beef stock and reduce by half.
- Stir in heavy cream and simmer until thickened. Add black truffle oil and season with salt and pepper.
- Slice the Beef Wellington and serve with black truffle sauce.