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Beef Wellington with Truffle Red Wine Sauce Recipe

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4.3 from 25 reviews

This classic Beef Wellington recipe features a tender center-cut beef fillet wrapped in a flavorful mushroom Duxelles, thyme-infused crêpe, and buttery puff pastry, served with a luxurious truffle red wine sauce. Perfect for special occasions, this dish combines rich textures and deep flavors for an unforgettable meal.

Ingredients

Beef and Mushroom Duxelles

  • 1.3 lb Beef fillet tenderloin, center cut
  • 2 tbsp Olive Oil for frying
  • ½ tbsp Salt, to taste
  • ¼ tbsp Pepper, to taste
  • 2 tbsp Dijon Mustard
  • 18 oz Mushrooms (Cremini, Swiss Brown or Button), fresh
  • 1 tbsp Butter for frying
  • 2 large Shallots, finely chopped
  • 1 tsp Onion powder
  • 2 tsp Thyme leaves, chopped
  • 1 tbsp Garlic paste or 3 cloves fresh garlic, crushed
  • 1 pinch Salt, to taste (for Duxelles)
  • 1 pinch Pepper, to taste (for Duxelles)
  • 1 tbsp Fresh parsley, chopped

Thyme Crêpe

  • 2 large Eggs
  • ⅔ cup All purpose flour
  • ½ cup Milk
  • 1 pinch Salt, to taste
  • ½ tbsp Fresh thyme leaves, chopped

Assembly

  • 18 oz Pure butter puff pastry
  • 2 large Egg yolks (for egg wash)
  • 1 tbsp Water (for egg wash)

Truffle Red Wine Sauce

  • 1 cup Red wine (Cabernet Sauvignon)
  • ½ cup Madeira or Port wine
  • 1 large Shallot, minced
  • 10 Black peppercorns, crushed
  • 2 cups Beef stock (low sodium)
  • 1 tbsp Cornstarch with a splash of water (slurry)
  • 1 tbsp Unsalted butter
  • 1 piece Dark chocolate (about 10g, 1 teaspoon)
  • 1 tbsp Truffle paste or 1 small truffle
  • 2 pinches Salt, to taste

Instructions

  1. Prepare the Beef Fillet: Season the beef fillet generously with salt and pepper. Heat olive oil in a pan over medium-high heat and sear the fillet on all sides until browned, about 2-3 minutes per side. Remove from heat and brush the beef all over with Dijon mustard. Allow to cool.
  2. Make the Mushroom Duxelles: Finely chop mushrooms, shallots, garlic, thyme, and parsley. In a pan, melt butter and add the chopped shallots, cooking until soft. Add garlic, onion powder, and chopped mushrooms, cooking over medium heat until the moisture evaporates and the mixture becomes paste-like. Season with salt, pepper, and stir in parsley. Let cool.
  3. Prepare Thyme Crêpes: In a mixing bowl, whisk together eggs, flour, milk, salt, and fresh thyme leaves until smooth. Heat a lightly buttered non-stick pan and cook thin crêpes one at a time until set but not browned. Set aside to cool.
  4. Assemble the Wellington: Roll out the puff pastry into a large rectangle. Lay the thyme crêpe on top, then evenly spread the cooled mushroom Duxelles over it. Place the Dijon-coated beef fillet in the center, and carefully wrap the pastry around the beef, sealing all edges. Brush the edges with egg wash to seal. Place the wrapped Wellington seam-side down on a baking tray lined with parchment paper. Brush the top with the egg yolk and water mixture for a glossy finish. Chill for 20 minutes.
  5. Bake the Wellington: Preheat the oven to 400°F (200°C). Bake the chilled Wellington for 25-30 minutes until the pastry is golden and crisp and the internal temperature of the beef reaches your desired doneness (about 125°F for medium-rare). Remove from oven and let rest for 10 minutes before slicing.
  6. Prepare the Truffle Red Wine Sauce: While the Wellington bakes, combine minced shallots, crushed black peppercorns, red wine, and Madeira or port wine in a saucepan. Simmer until reduced by half. Add beef stock and continue to reduce. Stir in cornstarch slurry to thicken the sauce. Remove from heat and whisk in unsalted butter, dark chocolate, truffle paste or fresh truffle, and adjust salt to taste. Keep warm.
  7. Serve: Slice the rested Beef Wellington and plate. Spoon the warm truffle red wine sauce over each slice and serve immediately.

Notes

  • Use a kitchen thermometer to ensure your beef is cooked to the preferred doneness.
  • Make sure the mushroom mixture (duxelles) is dry to prevent soggy pastry.
  • The thyme crêpe acts as a moisture barrier to keep the pastry crisp.
  • Let the Wellington rest after baking to allow juices to redistribute.
  • The truffle sauce pairs beautifully but can be omitted or substituted with a simple red wine reduction if desired.

Find it online: https://justsosavory.com/beef-wellington-with-truffle-red-wine-sauce-recipe/