Beef Wellington with Truffle
- 1 1/4 pounds beef tenderloin (1 kg)
- 3 1/3 tablespoons grapeseed oil (5 cl)
- 3/4 ounce butter (20 g)
- fleur de sel
- 2 whole foie gras
- coarsely ground pepper
Step 1: Beef
Remove the chain muscle and any nerve membranes from the tenderloin. Reserve 14 ounces (400 g) of the trimmings.
Cut the foie gras in slices, season with salt, and mark in a sauté pan.
Sear the meat on all sides in the grapeseed oil and butter, set aside on a stainless steel rack, and cool immediately.
Cut the tenderloin into three equal slices, and slide two slices of foie gras between them. Season with coarsely ground black pepper.
Roll tightly in plastic wrap and let sit for 2 hours.
Step 2: Brioche
Cut the butter into 1 ounce (30 g) chunks, and leave at room temperature so that it is slightly soft.
Put the sieved flour in the blender bowl. Add the salt, the sugar in one corner, and the yeast in another; it is important that the yeast does not touch the salt or the sugar. Attach the hook, pour in all the water, and blend, making sure the dough does not heat up.
Break the eggs in a bowl and mix lightly with a whisk.
When the dough comes off the sides of the bowl, slowly fold in the soft butter chunks and the eggs. Once the dough is homogeneous, place in a large, floured bowl, cover with plastic wrap, and leave in a warm place to rise.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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