Beef Wellington with Truffle Mash, Roasted Carrot, Pickled Walnuts, and Marrowbone Sauce by @gordongram

2h
Hard

4 servings

🥩

1.4 kg

Beef Tenderloin

🥕

200 g

Carrot

🥔

400 g

Potato

🍄

28 g

Truffle

🌰

57 g

Walnuts

230 g

Marrowbone

Preparation Steps

  1. Step 1/6

    Season beef, sear all sides

  2. Step 2/6

    Wrap beef in puff pastry

  3. Step 3/6

    Roast carrots until tender

  4. Step 4/6

    Boil, mash potatoes with truffle

  5. Step 5/6

    Pickle walnuts in vinegar mix

  6. Step 6/6

    Simmer marrowbone for sauce

Composition

Ingredients

Types

Meat, Vegetables, Fungi, Nuts, Other

Ingredients

Beef tenderloin, Carrot, Potato, Truffle, Walnuts, Marrowbone

Allergens

tree nuts

Dietetics

Dietary regimen

Keto, Paleo

Calories

800 kcal

Macro nutrients

Protein: 70g, Fat: 50g, Carbohydrates: 35g

Nutritional Information

Minerals

Iron: 8mg

Vitamins

Vitamin A: 835μg

Preparation

Time Information

Preparation

2 hours 0 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Expert (4/4)

Steps

6 steps

Equipments

Utensils

Chef's knife, Roasting pan, Saucepan

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@gordongram

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Crunchy, Soft, Juicy

Flavors

Savory, Umami, Buttery

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2h (cool,dry), fridge : 3d (covered), freezer : 1m (airtight,frozen)