Beef Wellington, Sweet Potato Mash and Truffle Jus
A Note from Chef Basile Arnaud
I first discovered Beef Wellington when I arrived in London back in 2002. It was original and full of flavour.
The mushrooms remind me of a walk in the forest, the raw ham brings a subtle smokey note and the truffle jus enhances all the flavours of cooked beef – medium rare, of course!
Enjoy your meal…
Recipe for 1 person
- 140g beef fillet
- 40g fresh mushrooms
- 2 slices of raw ham
- 10g Dijon mustard
- 200g puff pastry
- Salt and pepper
- 1 egg yolk
- 3 sweet potatoes
- 1 tablespoon of butter
- Salt and pepper
- 1 kg of beef or veal adornment (ask your butcher for the best one)
- 1 onion
- A knob of butter
- Veal stock (cube or powder)
- 40g truffle cream (such as Tartufata, from Italy)
- a food mixer or a whisk
- cling film
- a brush
- a colander
Start by preparing the truffle jus. Over a high heat in a saucepan, fry the meat trimmings and make sure you brown them well. Add a knob of butter to give it more taste and nice colouring.
Add the onion and thyme.
Pour the veal stock over the meat and cook on low heat for 3 hours.
Once reduced, strain the juice through a colander then put it back to reduce in a saucepan until it has a syrupy consistency. Add a knob of butter, salt and pepper.
Make mushroom duxelles by sautéing the mushrooms (cut in half beforehand) in a frying pan. Cook them well so that that all their water is reduced, then season with salt and pepper. There should be no more water and then mix everything to get a creamy consistency.
Sear the beef fillet on each side, brush with Dijon mustard and season with salt and pepper.
Time to combine the different ingredients – Spreading cling film on your worktop, first place the slices of raw ham, then add the mushroom duxelles on top. Then put the fillet in the centre and roll it together, enclosing the beef, making sure to tighten each end of the cling film tightly.
Set aside in the fridge for 20 minutes.
After 20 minutes, remove the beef from the fridge. Spread out the puff pastry in a 40cm x 40cm rectangle. Place the beef in the center.
Fold the puff pastry to enclose the beef, like a slipper, and brush the outside of the dough with the egg yolk.
Place the slipper on a baking sheet and bake at 180 degrees for 20 minutes.
Peel the sweet potatoes, chop them up roughly and boil them in salted water for roughly 25 minutes. To check they are fully cooked, slide a small knife in the sweet potato.
Drain the cooked potatoes and mix them in a food processor until you get a smooth mash. If you don’t have a food processor mixer, use a whisk.
Add a tablespoon of butter and add salt and pepper.
After 20 minutes, remove the Beef Wellington from the oven and let it rest for 8 minutes, then cut it in half.
Arrange the two halves, with the sweet potato mash around it, and add the truffle jus, all on a nice white plate.
Read Chef Basile’s third recipe here!
Read Chef Basile’s second recipe here!