© Mas Candille

Recipe: « Beef Wellington, sweet potato puree and truffle jus » from chef Basile Arnaud*

During this current lockdown, what could be better than indulging yourself with delicious #CotedAzurFrance recipes? Today, Chef Basile Arnaud from Le Bistrot du Mas Candille in Mougins is revealing his recipe for beef Wellington, sweet potato puree and truffle jus, exclusively for us. A recipe that will without doubt tickle your tastebuds. Don’t hesitate to share your photos on social media with @visitcotedazur @lemascandille and by using the hashtags #CotedAzurFrance and #LeMasCandille!

INGREDIENTS (SERVES 1)

– 140g beef fillet
– 40g button mushrooms
– 2 slices cured ham
– 10g Dijon mustard
– 200g puff pastry
– Salt and pepper
– 1 egg yolk
Garnish:
– 3 sweet potatoes
– 1 tablespoon butter
Salt and pepper

Truffle jus
– 1 kg beef or veal trimmings (see your butcher)
– 1 onion,
– thyme
– a knob of butter
– veal stock (cube or granules)
– 40g truffle cream (e.g. Tartufata)

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METHOD

1 – Start by preparing the truffle jus. Brown the meat trimmings in a saucepan over a high heat, adding a knob of butter for more flavour and a good colour.

2 – Add the chopped onion and the thyme.

3 – Cover the meat with the veal stock and simmer for 3 hours.

4 – Once reduced, pass the jus through a sieve and return to a saucepan to reduce until it reaches a syrupy consistency, then add a knob of butter, salt and pepper.

METHOD

5 – Make a mushroom duxelles by sautéing the halved mushrooms in a pan, cook thoroughly until they have released all their water, and season with salt and pepper. Once all the water has cooked off, blend to obtain a sort of cream.

6 – In a frying pan, sear the beef fillet on both sides, coat with the Dijon mustard and season with salt and pepper.

7 – Now to the assembly – Spread cling film over the work surface and place the ham slices on it, then add the mushroom duxelles on top. Place the fillet in the centre and roll everything up, carefully sealing the beef by making sure both ends of the cling film are closed.

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METHOD

8 – Chill for 20 minutes.

9 – Once chilled, roll out a 40 cm x 40 cm puff pastry square, remove the beef from the cling film and place it in the centre of the pastry.

10 – Fold over the puff pastry in order to enclose the beef like a turnover and brush the outside of the pastry with the egg yolk.

11 – Place the turnover on a tray and bake in the oven for 20 minutes at 180°C.

12 – Peel the sweet potatoes, cut into rough chunks and cook in boiling salted water for about 25 minutes (plunge a small knife into the sweet potato to check they are cooked).

METHOD

13 – Drain the cooked potatoes and blend in a food processor to obtain a smooth puree (If you don’t have a food processor, you can mash them with a whisk).

14 – Then add a tablespoon of butter and season with salt and pepper.

15 – After 20 minutes, remove the beef Wellington from the oven and allow to rest for 8 minutes, then cut into two.

16 – Plate up the 2 halves of the beef Wellington a single-colour dish, arranging the sweet potato puree around it and adding the truffle jus.