Beef Wellington made with Truffle Duxelle
This adapted recipe uses panchetta rather than pancakes to prevent the beef fillet juices from making the puff pastry wet. The panchetta also adds another dimension in terms of flavour. The truffle duxelle is a luxurious addition to the dish and also saves lots of time. This dish will become a firm favourite not only for special occasions but also for everyday family dinners by making individual Beef Wellingtons using steaks rather than an entire beef fillet.
Preparation: 30 minutes / Cooking: 30 minutes