375g pack of ready to roll puff pastry. Rolled to a 30x30cm 12'x12' square
1kg fillet of beef, seasoned and seared in a piping hot frying pan
3 free range eggs
65g plain flour
210ml whole milk
2 4'/10cm sprigs of thyme, leaves only
1 tbs TruffleHunter white truffle oil>/li>
1 tbs TruffleHunter minced black truffle
Preheat oven to 200c/390f/gas mark 6.
Preheat your oven to 200c/400f/gas mark 6
For the duxelles: Place the diced shallots in the truffle oil and heat gently for 5 minutes over a low heat with the lid on until translucent.
Add the chopped garlic, turn the heat up to medium, leave the lid off and cook until all the excess liquid has evaporated.
Add the finely chopped mushroom continue to cook on a medium heat, stirring regularly, until the mushrooms have softened and the mix in the pan is dry, (no excess liquid).
Remove from the heat, stir in the TruffleHunter Minced Black Truffle and the chopped parsley. Lay the mix out on a baking tray to cool completely.
Season your fillet of beef and fry in a hot frying pan until golden brown all over. Place in the preheated oven for 18-25 minutes. Once cooked set aside to cool.
Whilst waiting for the beef, prepare your pancakes. Season the flour with ½ tsp of salt, ¼ tsp of ground black pepper and the thyme leaves. Add two of the eggs to the flour, combine well and then add the milk a little at a time whilst whisking to form a smooth batter.
Put 1 tsp of TruffleHunter Black Truffle Oil Double Concentrate into a pan and heat until it starts to smoke. Spread a ladle of pancake batter over the surface of the pan, in about two minutes the underside will be golden. Flip the pancake and leave to achieve a similar colour on the other side then slide onto a plate lined with greaseproof paper.
Repeat stage 8 putting a layer of greaseproof paper between each pancake. Make enough pancakes to cover the 30x30cm (12 inch by 12 inch) pastry square.
Once all ingredients are at room temperature begin to build the wellington. Place your rolled pastry onto a lightly flowered surface. Lay the pancakes out on the pastry, trimming both top and bottom of the pancakes to fall ¼ ‘/ 1cm short of the edge of the pastry . Beat the remaining egg and use this egg wash to coat the over-hang of pastry.
Smother the duxelles over the pancakes, leaving the overhanging pastry free of mixture.
Place the seared fillet of beef approximately 1’/2.5cm from the nearest edge of the pastry to you, if there is a slightly flatter side face it upwards.
Roll the pastry over the top of the beef fillet keeping It tight to the surface of the beef. Adjoin the two ends of pastry using the flat back of a forks prongs to push the two ends and make a solid join.
Use the rest of the egg wash to glaze the pie and bake the Wellington in the preheated oven until golden all over. Turn or move the wellington around the oven to achieve an all-over golden crust. This should take roughly 20-25 minutes.
Serve immediately with green and roasted veg and a good gravy/meat jus.