Instructions
- Season the Beef with Salt and Pepper. Heat Olive oil in a large skillet over medium-high heat. Sear the Beef tenderloin on all sides until browned, about 2-3 minutes per side. Remove from skillet and let cool completely.
- Prepare the Duxelles. Melt Butter in the same skillet over medium heat. Add Shallots and cook until softened, about 5 minutes. Add Cremini mushrooms and cook, stirring occasionally, until all liquid has evaporated and mushrooms are browned, about 15-20 minutes. Stir in Dry sherry and Thyme. Cook for another 2 minutes. Let cool completely.
- Make the Truffle Sauce. In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Beef broth and bring to a simmer. Cook until thickened, about 5 minutes. Stir in Truffle oil, Salt, and Pepper.
- Assemble the Wellington. Lay one sheet of Puff pastry on a lightly floured surface. Spread the cooled Duxelles evenly over the pastry. Place the cooled Beef tenderloin on top of the Duxelles. Wrap the Beef tightly with the Puff pastry, sealing the edges with Egg wash. Repeat with the second sheet of Puff pastry if needed.
- Bake the Wellington. Preheat oven to 400°F (200°C). Place the Wellington on a baking sheet lined with parchment paper. Brush with Egg wash. Bake for 30-40 minutes, or until golden brown and the internal temperature of the Beef reaches 130°F (54°C) for medium-rare.
- Rest and Serve. Let the Wellington rest for 10 minutes before slicing and serving with the Truffle Sauce.
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