home>Recipes>Christmas Beef Wellington with Truffle Trove
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.
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