Jul 14 2026
Restaurants›Bludorn›Beef Wellington* Recipe

Beef Wellington* Recipe

Inspired by Bludorn
Time2h
Serves4

wild mushroom, black truffle, pomme purée, sauce périgourdine

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Ingredients

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Beef Wellington

Pomme Purée

Sauce Périgourdine

Method

Beef Wellington

  1. 1

    Prepare the Beef

    Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and black pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned (about 3-4 minutes). Remove from heat and let it cool.

  2. 2

    Prepare the Mushroom Duxelles

    In the same skillet, add finely chopped mushrooms, shallots, and garlic. Sauté over medium heat until the mixture is dry (about 10-15 minutes). Stir in the chopped black truffle and season with salt and pepper. Let cool.

  3. 3

    Assemble the Wellington

    Roll out the puff pastry on a floured surface. Spread the cooled mushroom mixture over the pastry, place the beef on top, and wrap the pastry around the beef, sealing the edges. Brush with beaten egg.

  4. 4

    Bake the Wellington

    Transfer the wrapped beef onto a baking sheet and bake for about 25-30 minutes, or until the pastry is golden brown. Let rest for 10 minutes before slicing.

Pomme Purée

  1. 5

    Prepare the Potatoes

    Peel and cut the russet potatoes into chunks. Boil in salted water until tender (about 15-20 minutes). Drain and return to the pot.

  2. 6

    Make the Purée

    Add butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt to taste.

Sauce Périgourdine

  1. 7

    Reduce the Sauce

    In a saucepan, combine red wine and beef stock. Bring to a boil and reduce until thickened (about 15 minutes).

  2. 8

    Finish the Sauce

    Stir in the sliced black truffle, butter, and season with salt and pepper. Keep warm until ready to serve.

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