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. 1Pat the beef tenderloin dry and coat lightly with olive oil, then season generously with salt and pepper. Sear in a hot skillet over high heat for 30 seconds per side until deeply browned on all surfaces. Transfer to a plate and let cool completely, then brush evenly with Dijon mustard.
2. 2Pulse the cremini mushrooms in a food processor until finely chopped and resembling coarse sand. Melt butter in a large skillet over medium heat, add the mushrooms, shallot, and onion powder, then cook for 18–22 minutes, stirring frequently, until all liquid has evaporated and the mixture forms a dry paste. Stir in fresh thyme, garlic, parsley, salt, and pepper. Transfer to a bowl and refrigerate until completely cold.
3. 3Whisk together the eggs, flour, milk, salt, and fresh thyme until smooth. Heat a lightly oiled non-stick skillet over medium heat, pour in enough batter to coat the bottom thinly, and cook for 1–2 minutes per side until set but still pliable. Repeat to make 2–3 crêpes. Set aside to cool completely.
4. 4Lay plastic wrap on a work surface and arrange prosciutto slices in an overlapping rectangle. Spread the chilled mushroom duxelles evenly over the ham, place the seared beef tenderloin at one edge, then use the plastic wrap to roll tightly into a compact log. Wrap tightly and refrigerate for at least 1 hour.
5. 5Unwrap the beef log, place it on a cooled crêpe, and roll to encase completely. Wrap tightly in plastic and refrigerate for 30 minutes.
6. 6Unroll the puff pastry on a work surface, remove the plastic from the beef, place the beef log in the center, and roll the pastry around it, overlapping edges by 1 inch. Seal with egg yolk wash and place seam-side down on a parchment-lined baking tray. Brush the entire surface with egg wash, then score or decorate as desired. Bake at 400°F for 15 minutes, then reduce to 350°F and bake for 25–30 minutes more until deep golden brown and the internal temperature reaches 127°F. Rest for 15 minutes before slicing.
7. 7While the Wellington bakes, combine the red wine, port wine, shallot, and peppercorns in a saucepan over medium-high heat. Simmer for 12–15 minutes until reduced by three-quarters.