Beef Wellington with Kumara Mash & Truffle Sauce

Name: Beef Wellington with Kumara Mash & Truffle Sauce
Cuisine: New Zealand
Ingredients: 800 g Beef tenderloin (trimmed); 2 Puff pastry sheets; 300 g Duxelles (mushroom paste); 8 Prosciutto slices; 1 Egg (for wash); 1 kg Kumara (peeled); 60 g Butter; 100 ml Cream; 1 tbsp Truffle oil; 300 ml Beef stock

A recipe from New Zealand.

🇳🇿 New ZealandbeefwellingtonkumaramashtrufflesaucehighProteinfancyspecialbakedroasted

Beef Wellington with Kumara Mash & Truffle Sauce

Nutrition (per serving)

650Calories

54 gProtein

38 gCarbs

42 gFat

8 gSugar

1100 mgSalt

Ingredients

800 g Beef tenderloin (trimmed)
2 Puff pastry sheets
300 g Duxelles (mushroom paste)
8 Prosciutto slices
1 Egg (for wash)
1 kg Kumara (peeled)
60 g Butter
100 ml Cream
1 tbsp Truffle oil
300 ml Beef stock

Method

Sear beef all sides, cool. Spread duxelles on prosciutto on plastic wrap, wrap beef tightly. Chill 30 min.
Wrap in puff pastry, brush with egg wash. Bake 220°C 25–30 min for medium-rare. Rest 10 min.
Boil kumara, mash with butter, cream, salt & pepper. For sauce: reduce stock, whisk in truffle oil.
Slice Wellington, serve with mash and sauce – classic NZ beef Wellington with kumara twist and luxurious truffle sauce.