A popular dish in Switzerland around the winter holidays is “Fondue Chinoise”, though finding a safe way to serve this dish on a flight is rather tricky. Instead, SWISS and gategourmet, the airline's inflight caterer,  have chosen another favorite for our SWISS First guests: Beef Wellington – a tender cut of beef filet wrapped in flakey pastry and served with a Périgord truffle jus and glazed root vegetable.

Additionally, rich meats such as duck with an orange sauce or beef filet with truffles bring the holiday spirit to the plate in SWISS Business and Premium Economy. To add a little spice, cinnamon gives a festive aroma and is often incorporated into dishes and baked treats like gingerbread cookies.

Between December 18 and 31, SWISS is bringing these festive flavors to all long-haul cabins on flights departing from Switzerland. And we think: Why not try the First Class menu’s popular Beef Wellington at home?

We wish you happy cooking and a peaceful holiday season!

 

A First Class experience at home: The recipe

Beef Wellington with Périgord truffle jus accompanied by glazed root vegetables

Ingredients for 2 servings:

• Puff pastry base: 20 x 15 cm
• Beef filet: 2 pieces, 80 g each
• Duxelles mushroom sausage meat: 30 g
• Whole egg yolk: 1
• Puff pastry star: 1 cut-out star

Instructions:

1. Prepare the puff pastry:
   Roll out the puff pastry into your tray. Brush the edge of the rolled-out puff pastry with whole egg and spread the mushroom duxelles mixture on the dough, leaving the edge free
2. Sear the beef filet:
   Sear the Beef fillet on high heat on all sides. Once seared, season with salt and pepper.
3. Wrap the Filet:
   Place the seared beef filet on the duxelles. Following, wrap it with the overlapping dough and filling, press down with a fork and decorate your dish.Make sure you incorporate the dough star on top!
4. Brush with egg yolk
   Brush the top with egg yolk once again and allow it to cool.
5. Bake:
   Preheat the oven to 230 degrees celcious and bake the Wellington at a core temperature of 42 degrees. The dough should already have a golden color.

While the fillet is in the oven prepare the sauce.

 

Périgord truffle jus

Ingredients:

• Sauce demi glace – 911 gr
• Cognac Courcel salted and peppered cooking – 0.054 L
• Summer Truffle Fragments – 36 gr
• Black Truffle Butter – 40 g
• Truffle oil – 0.01 L

Instructions:

1. Prepare the base:
   Add demi-glace sauce and cognac in a pot and bring them to boil.
2. Add the truffles:
   Add your chopped summer truffles, followed by the truffle oil.
3. Incorporate the butter:
   Just before serving, stir the black truffle Butter into the sauce using a whisk. Make sure it does not boil once you have done this.
4. Serve:
   Pour the sauce over your Beef Wellington and vegetables. You are ready to serve your dish.

 

With this recipe, you can bring the taste of SWISS First Class into your home. Whether for family or friends, this festive highlight is guaranteed to delight everyone. Bon appétit!