The Black Truffle Beef Wellington

Here is a beautiful holiday recipe to serve the King of your heart, and all of those you treasure. This is the special occasion main course that will have your guests chanting your name for years to come. 

This is best served with a fine deep red wine, comforting side dishes, Ultra Lounge Mambo music, wearing something soft, warm and velvety. 

When you have a fancy pants special occasion, THIS IS THE DISH. 

INGREDIENTS: 

3 pounds center cut beef tenderloin

½ teaspoon ground black pepper & sea salt

2 tablespoons fresh thyme leaves, minced

1 egg

1 tablespoon water

2 cups beef broth

½ cup red wine

2 tablespoons butter

1 ½ cups finely chopped mushrooms

1 small jar of Black Truffle Pate
or Fresh Black Truffles, thinly shaved (If you have a good connection)

2 medium shallots, minced

2 tablespoons all-purpose flour

1 Puff Pastry Sheet, thawed

COOKING MUSIC SELECTION: Ultra-Lounge:Christmas Cocktails

PREPARATION:

Heat the oven to 425 degrees.  Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired.  Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130 degrees.  Cover the pan and refrigerate for 1 hour. Reheat the oven to 425 degrees.  Beat the egg and water in a small bowl with a fork.

Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms soft. Fold in the black truffle pate into a soft paste filling.

Sprinkle the work surface with the flour.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture.

Spoon the mixture onto the pastry sheet to within 1-inch of the edge. Sprinkle the fresh sage over filling. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture.

Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140 degrees.

Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; reduce the mixture for 20 minutes on low, stirring until it is a thicker rich consistency. Slice the beautiful golden masterpiece and serve with the sauce on the side. Have a beautiful and delicious holiday season all!

HAPPY HOLIDAYS EVERYONE!