The Beef Wellington Recipe
Recipe information
Make The Beef Wellington in just 2h . Center Cut Filet, Mushroom Truffle Duxelles, Spinach, Demi-Glace, served with Mashed Yukon Gold Potatoes, and Fresh Asparagus
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Ingredients
Beef Wellington
Demi-Glace
Mashed Yukon Gold Potatoes
Fresh Asparagus
Beef Wellington
1. Prepare the Duxelles
In a large skillet over medium heat, add a tablespoon of olive oil. Add chopped mushrooms, shallots, and garlic. Sauté until the mixture is dry and golden brown, about 10-15 minutes. Stir in truffle oil, salt, and pepper. Remove from heat and let cool.
2. Prepare the Filet
Season the center cut filet with salt and pepper. Sear in a hot pan with olive oil for 2-3 minutes on each side until browned. Remove from heat and let cool.
3. Assemble the Wellington
On a floured surface, roll out the puff pastry sheets. Spread the cooled mushroom duxelles on the pastry. Place the seared filet on top and add fresh spinach. Wrap the pastry around the beef, sealing edges with beaten egg. Brush the top with egg wash.
4. Bake
Preheat the oven to 400°F (200°C). Place the wrapped Wellington on a baking sheet and bake for 25-30 minutes or until golden brown. Let rest for 10 minutes before slicing.
Demi-Glace
Mashed Yukon Gold Potatoes
6. Prepare the Potatoes
Peel and cut Yukon Gold potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot.
7. Mash and Season
Add butter and heavy cream to the potatoes. Mash until creamy and smooth. Season with salt and black pepper to taste.
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