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Beef Wellington.

Beef Wellington



1 ½ lbs White Button Mushrooms

2 ea Shallots, Peeled, Chopped

4 ea Garlic Cloves, Peeled, Chopped

2 Sprigs Fresh Thyme, Picked, Stems Discarded

2 Tbsp Unsalted Butter

2 Tbsp Olive Oil

To Taste Salt and Fresh Ground Black Pepper


1 ea 3 lb. Center cut beef tenderloin

12 slices Bacon, Par cooked

5 sprigs Fresh Thyme, Picked, Stems Discarded

1 T Dijon Mustard

1 T Whole Grain Mustard

2 ea Eggs, Beaten

½ tsp Coarse Sea Salt

1 ea Large Sheet of Puff Pastry

As needed - Flour to Roll Puff Pastry

To Taste - Salt and Fresh Ground Black Pepper

2 T Parsley Chiffonade, for garnish

 Truffle Jus

1 c Veal Demi Glace

2 Tbsp Chopped, Canned or Fresh Truffles

¼ c Marsala Wine

2 ea Shallots, Sliced

2 sprigs Fresh Thyme, Whole


1. To make the Duxelles, add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped.

2. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and cook for around 10 -12 minutes until most of the liquid has evaporated.

3. Season to taste with salt and pepper and set aside to cool.

4. For the Beef, using butchers twine, tie the tenderloin in 5 places to be sure it holds its shape. Drizzle with olive oil and season with salt and pepper.

5. Heat a little oil in a large skillet, and sear the tenderloin carefully on each side, including the ends. Meanwhile set the bacon on a sheet of saran wrap side by side. 6. Spread the mustards evenly over the beef, then sprinkle with fresh thyme leaves.

7. Use a rubber spatula to spread the Duxelles evenly over the beef to coat. Allow it to cool slightly

8. Place the tenderloin on one side of the bacon lined wrap and using the plastic as a guide, wrap the tenderloin in the bacon. Place the tenderloin in the refrigerator for about 30 minutes to rest. Then pre-heat the oven to 425˚.

9. Spread some flour out on your cutting board and place the puff pastry on top. Sprinkle a little more flour on top and gently roll the puff pastry to about ¼” thickness, or until it is wide enough to wrap the tenderloin in.

10. Remove the beef from the refrigerator and place on one end of the puff pastry. Brush the other end with some of the beaten egg, and roll the beef in the puff pastry, and fold the ends under the roll to seal it. If you have extra pastry on the ends, you can cut it off and use it to decorate the top of the roast.

11. Brush the top of the roast with the rest of the beaten egg, and sprinkle some of the coarse sea salt over the top. Make a couple of slits in the pastry using a pairing knife. This will allow steam to escape during the cooking process.

12. Bake in the oven at 425˚ for about 40 – 45 minutes, or until the internal temperature is 125˚ remove roast from the oven and allow it to rest for 15-20 minutes, then sprinkle parsley chiffonade over the top for garnish.

13. For the truffe jus, combine the marsala with the shallots and thyme in a medium sauce pan. Cooke over medium heat until the wine is reduced by 2/3.

14. Strain the wine reduction into a clean sauce pan, and add the demi glace. Bring mixture to a boil, and reduce until the mixture is syrup consistency. Add the chopped truffles.

15. To serve, slice the Wellington into 2” thick slices. Place on plates, and spoon truffle just over the meat. Enjoy this with some roasted fingerling potatoes, and vegetable of your choice.

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