Season meat with sea salt and black pepper.

Soak porcini mushrooms in white wine.

Thinly slice the mixed mushrooms and mince the onion and garlic as fine as possible.

Heat the butter and olive oil together in a frying pan.

Add the chopped onions, garlic, mushrooms and Herbes à la Provençale until butter stops bubbling.

Heat the mix while stirring regularly.

Remove the porcini mushrooms from the wine and thinly slice them. Add the cut porcini and the wine to the pan once the mushrooms start to release moisture.

Bring it to a boil and keep cooking until there is no more liquid.

Take the pan from the stove, season with truffle powder, pepper and salt. Stir in coarsely chopped parsley and let the dish cool.

Beat the egg yolks, add a splash of water in a bowl.

Take the puff pastry from the freezer and preheat the oven to 350 °F.

Spread a thin layer of flour on a flat surface and lay the puff pastry sheets on top

Make sure the edges slightly overlap and use a rolling pin to make one big sheet.

Spread the mushroom mix along the center of the dough and place the meat on top of the mushrooms.

Close the sides by folding the pastry over and make sure the beef is completely encased by the pastry using the egg wash to seal.

Use remaining egg wash to brush on top of the pastry.

Place beef side down in an oven safe dish. Bake it for 20 minutes in the oven.

Let the Beef Wellington cool in the open oven for at least 10 minutes.

Serve with a truffle sauce. Cook the broth chopped porcini mushrooms until half of the liquid remains.

Add the cream and cook until thickened.

Add the Salsa Tartufata and season with salt and black pepper to taste.

Tip! The cooked mushrooms can be stored in the fridge overnight.