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Recipe:Easy Beef Wellingtonwith Truffle Demi-Glace

  • Prep Time: 35 minutes
  • Cook Time: 45 minutes

Beef Wellingtons are traditional, timeless, and homely. And now, they're easy. Follow our simple recipe to make the perfect Beef Wellington, topped with truffle demi-glace for an indulgent addition to this British classic. Serves 10 - .

Ingredients

Serving Size
  • BLACK ANGUS BEEF WHOLE PEELED TENDERLOIN, thawed

    4.00 lbs
    Qty 4 Lbs
    $79.92
  • Butter

    Qty 2 Tbsp.
  • Frozen Puff Pastry Sheets

    Qty 2 LBS.
  • Egg Mixed with ¼ Cup Water

    Qty 1
  • BEEF DEMI GLACE WITH TRUFFLE ESSENCE SAUCE

    0.75 lbs
    Qty 1.5 lbs
    $4.48
  • Himalayan Pink Salt

    1 bottle
    Qty To taste
    $6.48
  • Freshly Ground Black Peppercorns, to taste

    1 bottle
    Qty
    $5.38
  • Mushroom Duxelle:

  • Butter

    Qty 2 Tbsp.
  • Fresh Mushrooms

    Qty 3 LBS.
  • Shallots, chopped

    Qty ½ Cup
  • Cognac or Brandy

    Qty ¼ Cup
  • Duck, Goose or Chicken Liver Pâté

    Qty 4 oz.
  • Breadcrumbs

    Qty ¼ Cup
  • Fresh Parsley, chopped

    Qty 2 Tbsp.
  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste
    $5.78

Cooking
Instructions

  1. For Duxelle: In a food processor, finely chop the mushrooms. Melt butter over medium heat and sauté the shallots for 1-2 minutes. Add chopped mushrooms, cognac and cook until dry, about 20-25 minutes. Add salt and pepper. Bring the mixture to room temperature; add the pâté, parsley, bread crumbs and mix. Set aside to cool.
  2. For Tenderloin: Preheat oven to 375°F. 3. Place the tenderloin on a cutting board. Cut the wing muscle on top side of tenderloin and reserve for other use.
  3. In a large skillet over medium-high heat, melt butter until light brown in color. Sear tenderloin on all sides, season with salt and pepper; remove from the skillet to cool.
  4. Unfold puff pastry sheets on a floured board. Join two sheets of puff pastry to form a sheet long enough to fit the length of tenderloin, pinching together at the seams.
  5. Spread half of mushroom duxelle in the center to form a rectangular base for the tenderloin. Place the seared tenderloin in the center and spread the rest of the duxelle on top and sides of meat, making sure all of the tenderloin is covered with a thin layer of duxelle.
  6. Brush edges of pastry with egg wash. Place another sheet of puff pastry over the tenderloin and pinch together the edges of top and bottom pastry to completely seal the tenderloin.
  7. Brush the Beef Wellington with egg wash and place on a sheet pan. 
  8. Bake for 45-50 minutes or until puff pastry is nice and golden.*
  9. Serve with warm Beef Demi-Glace with Truffle Essence on the side.
    *USDA recommends cooking beef to a minimum internal temperature of 145°F.

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