Savory Ground Beef Wellington with Truffle Mushroom Duxelles and Red Wine Reduction

Preheat your oven to 400°F (200°C). In a skillet over medium heat, melt 2 tablespoons of unsalted butter and add 1 pound of finely chopped mushrooms.

Sauté the mushrooms until they release their moisture and become golden brown, about 10 minutes. Stir in 1 tablespoon of truffle oil, 1 teaspoon of fresh thyme leaves, and season with salt and pepper to taste.

Remove from heat and let cool. In a mixing bowl, combine 1 pound of ground beef, 1 small finely chopped onion, 2 cloves of minced garlic, and the cooled mushroom mixture.

Mix until well combined. Roll out 1 sheet of puff pastry on a floured surface to a rectangle about 1/4 inch thick.

Place the beef mixture in the center of the pastry, shaping it into a log. Fold the pastry over the beef, sealing the edges with a beaten egg.

Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the top with more beaten egg and score lightly with a knife for decoration.

Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown. While the Wellington bakes, prepare the red wine reduction by simmering 1 cup of red wine and 1 cup of beef broth in a saucepan over medium heat until reduced by half.

Stir in 1 tablespoon of unsalted butter and season with salt and pepper. Once the Wellington is done, let it rest for 10 minutes before slicing.

Serve with the red wine reduction drizzled over the slices and garnish with fresh thyme sprigs.