Beef Wellington with Truffle Red Wine Sauce

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  Beef Tenderloin(590g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  ½ tbsp salt (to taste for the meat)
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  ¼ tbsp pepper (to taste for the meat)
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  Mustard, Dijon(30g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Mushrooms, Cremini(510g)
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  Unsalted Butter(15g)
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  Shallot
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  Onion powder(5g)
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  Thyme, Fresh(10g)
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  Garlic(15g)
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  1 pinch salt (for the Duxelles to taste)
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  1 pinch pepper (for the Duxelles to taste)
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  Parsley, Fresh(15g)
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  Egg, Whole, Large
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  Flour, All-Purpose, White(160g)
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  Whole Milk(120g)
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  1 pinch salt (to taste)
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  Thyme, Fresh(8g)
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  Prosciutto, Cured, Sliced
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  Puff Pastry Dough, Frozen, Thawed(510g)
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  Egg Yolk
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  1 tbsp water (for the egg wash)
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  Wine, Red, Table(240g)
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  Port wine(120g)
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  Shallot
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  10 black peppercorns (crushed)
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  Low Sodium Beef Broth(480g)
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  Cornstarch(15g)
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  Unsalted Butter(15g)
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  Chocolate, Dark, 70-85% Cacao(10g)
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  Truffle Paste, Prepared(15g)
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  2 pinch salt (to taste)

Instructions

1. 1Coat the beef with olive oil and season generously with salt and pepper. Sear quickly in a smoking hot pan on all sides until browned (max 30 seconds per side). We aren't cooking it, just coloring it. Set aside to cool completely. Once cool, brush strictly with Dijon mustard.
2. 2Clean mushrooms and place in a food processor. Pulse until finely chopped (resembling coarse sand). Melt butter in a pan over medium heat. Add mushrooms, shallots, and onion powder. Add thyme, garlic paste, salt, and pepper. Cook for roughly 20 minutes, stirring, until all liquid has evaporated and the mixture is a dry paste. Stir in parsley. Chill completely.
3. 3Make the Crêpe: Whisk eggs, flour, milk, salt, and thyme until smooth. Pour into a lightly oiled non-stick pan to make large, thin crêpes (make 2-3 just in case). Set aside to cool.
4. 4Layering: Lay a large sheet of plastic wrap on your bench. Arrange prosciutto slices in a slightly overlapping rectangle. Spread the cold mushroom duxelles evenly over the ham.
5. 5The First Roll: Place the beef fillet at the bottom of the rectangle. Use the plastic wrap to lift and roll the beef tightly into the ham and mushrooms. Twist the ends of the plastic like a candy wrapper to create a tight log.
6. 6The Chill (Crucial): Refrigerate this log for at least 1 hour.
7. 7The Crêpe Roll: Unwrap the beef. Lay out fresh plastic wrap, place your thyme crêpe down, and place the beef log on top. Roll it up so the crêpe encases the ham. Wrap tightly and chill for another 30 mins.
8. 8The Pastry: Unroll puff pastry. Remove plastic from beef. Place beef on pastry and roll to encase, overlapping edges by 1 inch. Seal with a little egg wash. Place seam-side down on a lined baking tray.
9. 9Decorate: Brush entire pastry with egg wash (yolks + water). Use the back of a knife to score a pattern or use extra pastry to make leaves. My secret to this is to use another sheet of pastry and use a Pastry Lattice Roller Cutter. See my video on how to make this.
10. 10Bake: Preheat oven to 400°F (200°C). Bake for 15 minutes, then reduce heat to 350°F (180°C) and bake for another 25-30 minutes until golden deep brown. (Aim for 127°F / 53°C internal temp).
11. 11Rest: Let it rest for 15 minutes. This keeps the juices in the meat, not on your cutting board.
12. 12The Truffle Sauce: While baking, boil red wine, Madeira, shallot, and peppercorns until reduced by 3/4. Add beef stock and boil 3 minutes. Strain to remove peppercorn and shallot remains.
13. 13Finish: Mix cornstarch with a splash of water and whisk into sauce to thicken. Turn off heat. Whisk in butter and dark chocolate until glossy. Stir in truffle paste. Salt to taste.
14. 14To Serve: Slice the Wellington into thick, generous slabs. Serve with the Truffle Sauce poured around the base of the beef (don't pour it over the crispy pastry!).