Aunt Prudence’s Boeuf En Croûte With Truffle Sauce

Name: Aunt Prudence’s Boeuf en Croûte with Truffle Sauce (Elevated)
Total time: 5 h
Yield: 6
Cuisine: Holiday
Ingredients: 2 lbs Dry-aged beef tenderloin-trimmed; 2 tbsp Clarified butter; 1 tsp Maldon sea salt; 1/2 tsp Freshly ground black pepper; 1 lb Mixed wild mushrooms-finely chopped (chanterelles, morels, porcini, cremini); 4 tbsp Butter-unsalted; 1/4 cup Shallots-brunoise; 2 tbsp Vin Santo; 1 tbsp Black truffle paste; 1/4 tsp Thyme-freshly chopped; 6 oz Prosciutto di Parma-thinly sliced; 2 sheets All-butter puff pastry-imported French; 1 Egg yolk-beaten with tsp water; 1 cup Demi-glace; 2 tbsp Butter-unsalted; 1/4 cup Heavy cream; 1 oz Fresh black truffles-finely grated; 1/4 tsp Salt; 1/8 tsp White pepper

⏱5h

👥6

🔥850 cal

Expert

🍽️Holiday

A luxurious and refined Beef Wellington, crafted with the finest ingredients and techniques. Featuring a dry-aged beef tenderloin, a decadent duxelles with black truffle paste, and a rich Périgourdine sauce made with fresh black truffles.

2 lbs Dry-aged beef tenderloin-trimmed

2 tbsp Clarified butter

1 tsp Maldon sea salt

1/2 tsp Freshly ground black pepper

1 lb Mixed wild mushrooms-finely chopped (chanterelles, morels, porcini, cremini)

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⏱5h

👥6

🔥850 cal

Expert

🍽️Holiday

#Beef #Wellington #Truffle #Dinner #Luxury

Instructions

Season the Beef with Maldon sea salt and Freshly ground black pepper. Heat Clarified butter in a large cast-iron skillet over medium-high heat. Sear the Beef tenderloin on all sides until deeply browned, about 3-4 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 translucent, about 3 minutes. Add Mixed wild mushrooms and cook, stirring occasionally, until all liquid has evaporated and mushrooms are deeply browned, about 20-25 minutes. Stir in Vin Santo and Black truffle paste. Cook for another 2 minutes. Stir in Thyme. Let cool completely.
Make the Périgourdine Sauce. In a saucepan, combine Demi-glace and Butter. Bring to a simmer. Stir in Heavy cream and Fresh black truffles. Cook until slightly thickened, about 3 minutes. Season with Salt and White pepper.
Assemble the Wellington. Lay one sheet of Puff pastry on a lightly floured surface. Layer Prosciutto slices over the pastry. Spread the cooled Duxelles evenly over the Prosciutto. Place the cooled Beef tenderloin on top of the Duxelles. Wrap the Beef tightly with the Puff pastry, sealing the edges with Egg yolk 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 yolk wash. Bake for 35-45 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 15 minutes before slicing and serving with the Périgourdine Sauce.

Ingredients

2 lbs 900 g Dry-aged beef tenderloin-trimmed
2 tbsp 30 mL Clarified butter
1 tsp 5 mL Maldon sea salt
1/2 tsp 2.5 mL Freshly ground black pepper
1 lb 450 g Mixed wild mushrooms-finely chopped (chanterelles, morels, porcini, cremini)
4 tbsp 60 mL Butter-unsalted
1/4 cup 60 mL Shallots-brunoise
2 tbsp 30 mL Vin Santo
1 tbsp 15 mL Black truffle paste
1/4 tsp 1.25 mL Thyme-freshly chopped
6 oz 170 g Prosciutto di Parma-thinly sliced
2 sheets 400 g All-butter puff pastry-imported French
1 1 Egg yolk-beaten with tsp water
1 cup 240 mL Demi-glace
2 tbsp 30 mL Butter-unsalted
1/4 cup 60 mL Heavy cream
1 oz 28 g Fresh black truffles-finely grated
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL White pepper

Equipment

Cast-iron skillet
Saucepan
Baking sheet
Parchment paper
Meat thermometer

Instructions

Season the Beef with Maldon sea salt and Freshly ground black pepper. Heat Clarified butter in a large cast-iron skillet over medium-high heat. Sear the Beef tenderloin on all sides until deeply browned, about 3-4 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 translucent, about 3 minutes. Add Mixed wild mushrooms and cook, stirring occasionally, until all liquid has evaporated and mushrooms are deeply browned, about 20-25 minutes. Stir in Vin Santo and Black truffle paste. Cook for another 2 minutes. Stir in Thyme. Let cool completely.
Make the Périgourdine Sauce. In a saucepan, combine Demi-glace and Butter. Bring to a simmer. Stir in Heavy cream and Fresh black truffles. Cook until slightly thickened, about 3 minutes. Season with Salt and White pepper.
Assemble the Wellington. Lay one sheet of Puff pastry on a lightly floured surface. Layer Prosciutto slices over the pastry. Spread the cooled Duxelles evenly over the Prosciutto. Place the cooled Beef tenderloin on top of the Duxelles. Wrap the Beef tightly with the Puff pastry, sealing the edges with Egg yolk 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 yolk wash. Bake for 35-45 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 15 minutes before slicing and serving with the Périgourdine Sauce.

Nutrition per serving

Calories 850