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Beef Wellington with Truffle Jus Class

Cook time: 120 minutes
Servings: 4
Difficulty: Advanced

Members only

Before you start

  1. Make the Mushroom Duxelle
  2. In a large saute pan over high heat, stir together the mushrooms and shallots until the mushrooms release their liquid. When the liquid reduces, remove from heat and season with Balinese Truffle Salt and sherry vinegar to taste.
  3. Make the Truffle Jus
  4. In a medium pot on high heat, bring the beef broth to a boil. Turn the heat to medium-low and simmer until about ½ cup of liquid remains that’s thick enough to coat the back of a spoon. Remove the sauce from the heat and stir in 1 tablespoon of chopped Black Truffle Carpaccio. Season with Balinese Truffle Salt to taste.

What you'll learn

  • Master the art of searing and baking Beef Tenderloin to perfection, transforming it into a mouthwatering Beef Wellington.
  • Craft the most exquisite crepes, expertly lining your Wellington with these delicate, flavorful layers.
  • Create a delightful Truffle and Mushroom Jus, the perfect finishing touch to elevate your Beef Wellington to gourmet heights.

Mise En Place

Whisk
Knife
Measuring Spoons
Measuring Cups
Chopping Board
Plate
Saute Pan
Offset Spatula
Plastic Wrap
Pastry Brush
Pan Spray