Beef Wellington with Truffle-Infused Yorkshire Pudding
This Christmas, elevate your holiday feast with a culinary masterpiece that seamlessly blends classic British and French techniques. Our Beef Wellington with Truffle-Infused Yorkshire Pudding is a sumptuous dish that will tantalize your taste buds and impress your guests.
Ingredients:
Christmas Beef Tenderloin (Sheet Pan Beef Tenderloin) Recipe – The
Image Source: thecookierookie.com
For the Beef:
1.5 kg (3.3 lbs) tenderloin, trimmed
2 sheets puff pastry, thawed
100g (3.5 oz) unsalted butter, softened
100g (3.5 oz) fresh mushrooms, finely chopped
1 shallot, finely chopped
2 cloves garlic, minced
1 sprig fresh thyme
1 bay leaf
100ml (3.5 fl oz) dry red wine
100ml (3.5 fl oz) beef broth
Salt and pepper to taste
For the Yorkshire Pudding:
200ml (7 fl oz) milk
200ml (7 fl oz) water
4 large eggs
100g (3.5 oz) plain flour
1 tsp salt
1 tsp black pepper
50g (1.8 oz) grated Parmesan cheese
20g (0.7 oz) fresh truffle, grated
Preparation:
1. Prepare the Beef:
Season the beef tenderloin with salt and pepper.
In a skillet, melt half the butter. Sauté the mushrooms, shallots, and garlic until softened. Add thyme, bay leaf, red wine, and beef broth. Reduce the liquid by half.
Spread the mushroom mixture over the beef tenderloin and wrap it tightly in the puff pastry. Seal the edges well.
Brush the pastry with the remaining butter and chill for at least 30 minutes.
2. Prepare the Yorkshire Pudding:
Preheat the oven to 220°C (428°F).
In a bowl, whisk together the milk, water, eggs, flour, salt, pepper, Parmesan cheese, and truffle.
Pour the batter into a greased muffin tin and bake for 20-25 minutes, or until golden brown and puffed.
3. Cook the Beef Wellington:
Preheat the oven to 200°C (392°F).
Place the Beef Wellington on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your desired level of doneness.
Total Time: Approximately 2 hours
Serving Ideas:
Classic Presentation: Serve the Beef Wellington sliced, with a side of the Yorkshire Pudding and a rich red wine jus.
Modern Twist: Deconstruct the dish by serving the beef, Yorkshire Pudding, and sauce separately on individual plates.
Holiday Feast: Pair the Beef Wellington with roasted vegetables, cranberry sauce, and a glass of your favorite red wine.
This dish is a harmonious blend of British and French culinary traditions. The rich, savory beef tenderloin, wrapped in buttery puff pastry, is a classic French technique. The Yorkshire Pudding, a staple of British cuisine, adds a crispy, airy element to the dish. The addition of truffle elevates the flavor profile, creating a truly indulgent experience.
As you savor each bite of this Beef Wellington with Truffle-Infused Yorkshire Pudding, may you feel the warmth of culinary heritage and the joy of sharing a festive meal with loved ones.
