Beef Wellington with Truffle Mashed Potatoes (No Mushrooms)

local_grocery_store Ingredients

• 1 beef tenderloin, 2-3 pounds
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 tsp thyme, chopped
• 1 sheet puff pastry
• 2 lbs potatoes, peeled and cubed
• 2 tbsp truffle oil

restaurant_menu Method

1. 1.Preheat the oven to 425\u00b0F. Season the beef tenderloin with salt and pepper, then sear it in a hot pan until browned on all sides.
2. 2.In the same pan, sauté the shallots, garlic, and thyme until softened and fragrant.
3. 3.Spread the mushroom-free duxelles (made with the shallot mixture) over the top of the beef tenderloin, then wrap it in puff pastry, tucking the ends underneath.
4. 4.Bake for 35-40 minutes, or until the pastry is golden brown and the beef is cooked to your liking.
5. 5.Meanwhile, boil the potatoes until tender, then mash them with truffle oil and season with salt and pepper to taste.

lightbulb_outline Tips

• chevron_rightMake sure to let the beef tenderloin rest for at least 10 minutes before slicing to allow the juices to redistribute.
• chevron_rightIf you don't have truffle oil, you can use regular olive oil and add a pinch of truffle salt for flavor.