Laminated Black Truffle Beef Wellington Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">900g center-cut beef tenderloin (fillet mignon), trimmed</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 tbsp Dijon mustard</li><li class="ingredients-single-item">500g chestnut mushrooms, finely chopped</li><li class="ingredients-single-item">20g dried porcini mushrooms, rehydrated and finely chopped</li><li class="ingredients-single-item">4 shallots, finely diced</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves</li><li class="ingredients-single-item">60ml dry sherry (or Madeira)</li><li class="ingredients-single-item">20g fresh black truffle, thinly sliced (or 15g truffle paste)</li><li class="ingredients-single-item">100g butter, divided</li><li class="ingredients-single-item">12 slices prosciutto</li><li class="ingredients-single-item">500g all-butter puff pastry</li><li class="ingredients-single-item">250g cold unsalted butter for lamination</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">Flaky sea salt, for finishing</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Digital meat thermometer</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Cling film/plastic wrap</li><li class="equipment-single-item">Baking sheet with wire rack</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife or truffle slicer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing your beef tenderloin. Pat the meat completely dry with paper towels, then season generously with salt and freshly ground black pepper. In a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil over high heat until shimmering. Sear the tenderloin on all sides until deeply browned (about 1-2 minutes per side). You're not cooking the beef through - just creating a beautiful crust that will lock in juices and provide flavor. Once seared, remove from heat, brush all over with Dijon mustard, and allow to cool completely. This step can be done up to 24 hours in advance.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the duxelles, place the fresh mushrooms in a food processor and pulse until finely chopped but not puréed. Heat 50g of butter in a large pan over medium heat, add shallots and cook until softened (about 5 minutes). Add garlic and cook for another minute. Add the fresh and rehydrated porcini mushrooms and thyme, increase heat to medium-high. The mushrooms will release moisture - continue cooking, stirring frequently, until this liquid has completely evaporated (about 15-20 minutes). This dehydration process is crucial for preventing a soggy pastry bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Once the mushroom mixture is dry, add the sherry and cook until completely evaporated. Season with salt and pepper to taste. Spread the mixture on a plate to cool completely. When cool, carefully fold in the sliced black truffle (or truffle paste), being gentle to maintain the truffle pieces intact. The cooled duxelles can be refrigerated for up to 3 days.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the pastry lamination, start with cold puff pastry. Roll it out to a 30cm x 40cm rectangle. Slice the cold butter for lamination into thin slices and arrange in the center of the pastry, leaving a 5cm border. Fold the pastry like a letter: fold the top third down, then the bottom third up. Turn 90 degrees, roll out again to the same size, then repeat the folding. Chill for 30 minutes. Repeat this rolling and folding process two more times with 30-minute chilling periods between each. This creates the beautiful flaky layers that make this Wellington spectacular.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Lay a large piece of cling film on your work surface and arrange the prosciutto slices in an overlapping layer, creating a rectangle large enough to wrap around your tenderloin. Spread the cooled mushroom and truffle mixture evenly over the prosciutto, leaving a 2cm border. Place the cooled tenderloin in the center. Using the cling film to assist, wrap the prosciutto and mushroom layer tightly around the beef, twisting the ends of the cling film to secure. Refrigerate for at least 30 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (fan 180°C) with a baking sheet inside. Roll out your laminated pastry on a lightly floured surface to a rectangle approximately 35cm x 25cm and about 3mm thick. Unwrap the prosciutto-wrapped beef and place it in the center of the pastry. Brush the pastry edges with beaten egg, then fold the pastry over the beef, sealing the edges firmly. Trim any excess pastry, but leave enough to ensure a good seal. You can use scraps to create decorative elements if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Turn the Wellington over so the seam is underneath, then transfer to a parchment-lined baking sheet. Brush the entire surface with beaten egg wash, which will give your pastry a gorgeous golden shine. If you've created decorative elements, attach them now with egg wash. Cut a few small slits in the top to allow steam to escape. Sprinkle with flaky sea salt and chill for 10 minutes to set the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the Wellington on the preheated baking sheet in the oven and bake for 25-35 minutes for medium-rare (internal temperature of 54-57°C), or until the pastry is golden brown and crisp. Remember that the beef will continue cooking slightly after removal from the oven, so it's better to err on the side of undercooking. Use your digital thermometer to check the temperature at the center of the beef.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once cooked, allow the Wellington to rest on a wire rack for 10-15 minutes before slicing. This crucial resting period allows the juices to redistribute throughout the meat, ensuring every bite is succulent. To serve, use a sharp serrated knife to cut into thick slices, revealing the beautiful layers of your creation. Serve immediately with your favorite accompaniments such as roasted vegetables, potatoes, and a rich red wine sauce.</li></ol>