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Beef Wellington with Truffle Jus Class

Cook time: 120 minutes
Servings: 4
Difficulty: Advanced
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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
Aluminum Foil
Sauce Pot
Tongs
Spoon
Bowl
Ladle
Sheet Tray

Shopping List

For the Wellington

Beef tenderloin, 1 lb

Balinese truffle salt, to taste

Canola oil, 1/4 cup

Dijon mustard, 1 tablespoon

Eggs, 2 each

All purpose flour, 4 oz (7/8 cup)

Unsalted butter, 4 tablespoons

Whole milk, 1/2 cup

Chives, 1 bunch

Puff pastry, 1 sheet

Button Mushrooms, 2 ounces

Madeira or Whiskey, 3 tablespoons

Truffle Jus, 1 jar

Mushroom Duxelle, 1 jar

For the Duxelle

Button mushrooms (finely minced), 2 cups

Shallots (finely minced), 2 cups

Balinese Truffle Salt, 1/2 teaspoon

Sherry Vinegar, splash

For the Truffle Jus

Truffle carpaccio (chopped), 1 tablespoon

Beef bone broth, 4 cups

Balinese Truffle Salt, to taste

Prep

  1. Preheat your oven to 375F.
  2. Heat a cast iron pan over high heat.
  3. Season the beef on all sides with the Balinese Truffle Salt. Add the canola oil. When the oil is hot, quickly sear on all sides to form a seal.
  4. Transfer to a plate and brush with mustard. Set aside in your refrigerator.
  5. Remove 1 tablespoon of egg and set aside for egg wash. Remove ¼ cup of flour and set aside for bench flour.
  6. To make the beurre monte, bring 1 tablespoon of water to a boil in a small sauce pot over high heat. Once boiling, remove from heat and whisk in 2 tablespoons of butter to emulsify.
  7. To make the crepe batter, whisk together the milk and remaining egg in a large mixing bowl until combined.
  8. Very slowly whisk in the flour, excluding the ¼ cup of bench flour. Whisk in the beurre monte and season with a pinch of Balinese Truffle Salt.
  9. Very thinly slice the chives. Stir half of the sliced chives into the crepe batter, setting aside the remaining half for garnish.
  10. To make the crepes, heat a 10” non-stick pan over medium heat.
  11. Melt a small amount of butter in the hot pan. When the butter starts to sizzle, add one ladle of crepe batter and swirl to yield a very thin crepe. Continue cooking over medium-low heat until the crepe is set.
  12. Flip and repeat, setting aside the remaining crepes on a plate!! You will need 3-4 crepes for this recipe.

How to cook

  1. To Form the Wellington
  2. Remove the puff pastry from your refrigerator and set aside to temper. Line a sheet tray with aluminum foil and spray with pan spray.
  3. Place two layers of plastic wrap onto a large cutting board, ensuring the plastic is at least 18 inches wide.
  4. Trim and lay the crepes onto the plastic wrap.
  5. Spread the mushroom duxelle evenly across the crepes.
  6. Remove the beef from your refrigerator and set in the center of the crepes.
  7. Wrap the crepes around the Wellington and form into a tight log. Place in your refrigerator.
  8. Use the bench flour to flour your countertop and place the puff pastry on top.
  9. Roll out the puff pastry until it’s about ¼ inch thick.
  10. Remove the Wellington from your refrigerator, remove the plastic wrap, and place in the center of the puff pastry. Brush the edges with the reserved egg wash and roll the Wellington in the puff pastry.
  11. Trim, fold, and transfer to the foil-lined, greased sheet tray, seam side-down. Score, brush with egg wash, and trim with the scissors.
  12. How to Cook
  13. Transfer to your oven and bake for 30-35 minutes, rotating halfway through.
  14. Meanwhile, to make the sauce, wash and slice the button mushrooms.
  15. In a small pot over medium-high heat, melt a small amount of butter. Once foamy, add the sliced mushrooms and a small pinch of Balinese Truffle Salt and cook until caramelized.
  16. Deglaze the pan with the 3 tablespoons of Madeira and cook until au sec.
  17. Add the Truffle Jus, bring to a simmer, and turn off the heat. Cover and keep warm until ready to serve.
  18. Once the Wellington is cooked through, set aside to rest for 10 minutes before carving.
  19. Use a serrated knife to carve thick portions of your beautiful Wellington.
  20. Reheat the sauce and spoon over the Wellington. Finish with the sliced chives and Balinese Truffle Salt. Enjoy the classic culinary masterpiece that you made in your own kitchen!

From the chef

This December create a heartwarming holiday classic: Beef Wellington! This iconic dish features layers of succulent beef tenderloin, luscious mushroom duxelles, delicate crepes, all enveloped in flaky puff pastry. To make it even more irresistible, we'll be topping it off with a luxurious truffle and mushroom jus. Don't miss out on this mouthwatering event! Pair with a rich aged Napa Valley Cabernet Sauvignon

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