Beef Wellington with Truffle Red Wine Sauce

Bahan-bahan (6 porsi)

• 1.3 lb Beef fillet (tenderloin, center cut.)
• 2 tbsp Olive Oil (for frying)
• ½ tbsp salt (to taste for the meat)
• ¼ tbsp pepper (to taste for the meat)
• 2 tbsp Dijon Mustard
• 18 oz mushrooms (fresh, Cremini, Swiss Brown or Button)
• 1 tbsp butter (for frying)
• 2 large shallots (finely chopped)
• 1 tsp onion powder
• 2 tsp thyme leaves (chopped)
• 1 tbsp garlic paste (or 3 cloves of fresh garlic crushed)
• 1 pinch salt (for the Duxelles to taste)
• 1 pinch pepper (for the Duxelles to taste)
• 1 tbsp fresh parsley (chopped)
• 2 large eggs
• ⅔ cup all purpose flour
• ½ cup milk
• 1 pinch salt (to taste)
• ½ tbsp fresh thyme leaves (chopped)
• 12 slices Prosciutto (thin sliced)
• 18 oz pure butter puff pastry
• 2 large egg yolks (for the egg wash)
• 1 tbsp water (for the egg wash)
• 1 cup red wine (cabernet sauvignon (see blog above))
• ½ cup madeira or port wine
• 1 large shallot (minced)
• 10 black peppercorns (crushed)
• 2 cups beef stock (low sodium)
• 1 tbsp cornstarch (with a splash of water)
• 1 tbsp butter (unsalted)
• 1 piece dark chocolate (about 10g (1 teaspoon))
• 1 tbsp truffle paste (or 1 small truffle)
• 2 pinch salt (to taste)