Christmas Beef Wellington with Truffle Trove
Looking for the ultimate beef wellington recipe for the festive season? This indulgent twist on a classic combines tender beef fillet with a rich mushroom duxelles infused with Truffle Trove, adding a luxurious depth of flavour beneath layers of g...
Looking for the ultimate beef wellington recipe for the festive season? This indulgent twist on a classic combines tender beef fillet with a rich mushroom duxelles infused with Truffle Trove, adding a luxurious depth of flavour beneath layers of golden pastry. Served alongside creamy Truffle Trove mashed potatoes, carrots and a rich beef jus. Whether you're searching for a spectacular Christmas centrepiece recipe or memorable Christmas dinner recipes to serve throughout the festive season, this showstopping Wellington is the perfect dish.
- Generously season the beef fillets with salt and pepper. Heat a little oil in a very hot frying pan and sear the beef on all sides until browned. Remove from the pan and set aside to cool.
- Finely chop the mushrooms and place them in a dry frying pan. Add the finely chopped shallot, garlic and fresh thyme. Cook over a medium-high heat, stirring regularly, until the mixture has released all of its moisture and has reduced to a thick, fairly dry paste. Stir through Truffle Trove until thoroughly combined. Allow the mixture to cool.
- Lay out the Parma ham in overlapping slices. Spread an even layer of the cooled mushroom and Truffle Trove duxelles over the ham.
- Place the cooled beef in the centre and brush all over with Dijon mustard. Carefully roll the Parma ham and duxelles around the beef.
- Roll out the puff pastry and cut 4 large discs plus a few little stars for decoration. Place the beef in the centre of the pastry and place another disc of pastry on top sealing the joins underneath using a fork. Decorate the top with pastry stars. Brush generously with beaten egg and refrigerate again until the pastry is thoroughly chilled.
- Preheat the oven to 200°C. Place the Wellingtons on a lined baking tray and cook for approximately 12- 15 minutes, or until the pastry is beautifully golden and the beef is cooked to your desired doneness. Allow to rest for a few minutes before slicing.
- Each Wellington is large enough to cut in half, giving one half per portion. Serve alongside Truffle Trove mash, carrots and a rich beef jus.
- Generously season the beef fillets with salt and pepper. Heat a little oil in a very hot frying pan and sear the beef on all sides until browned. Remove from the pan and set aside to cool.
- Finely chop the mushrooms and place them in a dry frying pan. Add the finely chopped shallot, garlic and fresh thyme. Cook over a medium-high heat, stirring regularly, until the mixture has released all of its moisture and has reduced to a thick, fairly dry paste. Stir through Truffle Trove until thoroughly combined. Allow the mixture to cool.
- Lay out the Parma ham in overlapping slices. Spread an even layer of the cooled mushroom and Truffle Trove duxelles over the ham.
- Place the cooled beef in the centre and brush all over with Dijon mustard. Carefully roll the Parma ham and duxelles around the beef.
- Roll out the puff pastry and cut 4 large discs plus a few little stars for decoration. Place the beef in the centre of the pastry and place another disc of pastry on top sealing the joins underneath using a fork. Decorate the top with pastry stars. Brush generously with beaten egg and refrigerate again until the pastry is thoroughly chilled.
- Preheat the oven to 200°C. Place the Wellingtons on a lined baking tray and cook for approximately 12- 15 minutes, or until the pastry is beautifully golden and the beef is cooked to your desired doneness. Allow to rest for a few minutes before slicing.
- Each Wellington is large enough to cut in half, giving one half per portion. Serve alongside Truffle Trove mash, carrots and a rich beef jus.
