Beef Wellington made with Truffle Duxelle
This adapted recipe uses panchetta rather than pancakes to prevent the beef fillet juices from making the puff pastry wet. The panchetta also adds another dimension in terms of flavour. The truffle duxelle is a luxurious addition to the dish and also saves lots of time. This dish will become a firm favourite not only for special occasions but also for everyday family dinners by making individual Beef Wellingtons using steaks rather than an entire beef fillet.
Beef fillet (around 1-1.5kg)
Pre prepared puff pastry (500g pack)
5 heaped tablespoons Truffle Hunter Duxelle (80g)
Panchetta (around 180g)
3 tablespoons of olive oil
Salt and Pepper to season
One beaten egg for sealing/glazing the pastry
Flour for rolling out the pastry
Cooking time; 45 minutes at 200C/180 degrees(fan) or gas mark 6.
Start by pre-heating your oven then, heat a heavy bottomed pan suitable for searing your fillet. Season your beef with salt and pepper (I used Truffle Hunter Sea Salt with truffle) and rub in the olive oil. Place the fillet in the pan and turn until all sides are golden brown. Remove from the heat and place on a plate to cool down.
On a lightly floured surface, roll out your puff pastry into a rectangle big enough to cover your beef fillet (around 6mm is thick enough). Place the panchetta rashers in a row on the pastry so they are the same length as your beef. Place your fillet on top of the panchetta and brush the edges with beaten egg. Next, cover your meat with the duxelle by spreading with a knife (avoid the ends of the fillet).
Gently fold over the pastry and panchetta to cover the beef entirely and place on a cooking tray lined with greaseproof paper (joint side down). Decorate the top with your left over pastry and glaze with the beaten egg.
Cook for 45 minutes at 200C/180 degrees(fan) or gas mark 6.
Leave to stand for 10 minutes before serving with roast potatoes and seasonal vegetables.
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