Flying through flavor: How to make a First Class Christmas roast

Beef Wellington Tender cut of filet in flaky pastry is a favorite among Swiss families throughout the festive seasons. SWISS First Class passengers, enjoy this treat on all our long-haul flights this year. Bring First Class into your home kitchen today. We have you covered with the exclusive recipe courtesy of Patrick Doodler, Executive Chef Product Development at Gate group
The “Fondue Chinoises” is a very popular dish in Switzerland during winter holidays, but finding a safe way to serve that dish on a flight was hard. Therefore, SWISS and gate gourmet, our airline inflight caterer,  chose 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.

Besides that, rich meats like duck in 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 brings these festive flavors to all long-haul cabins on flights departing from Switzerland. And we thought: Why not give it a try at home – the popular Beef Wellington from the First Class menu?

Happy cooking and a peaceful holiday season to you from us!

First Class\_at home: The recipe

Beef Wellington with Périgord truffle jus with glazed root vegetables

Ingredients for 2 servings:

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

Prepare puff pastry:

 Roll out puff pastry in your tray. Spread the edge of the rolled-out puff pastry with the whole egg, and spread the mushroom duxelles mixture on the dough without covering the edge

Pan-sear the beef filets: Sear the Beef fillet on high heat on all sides. Once seared season with salt and pepper.

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 include the dough star on top! Brush with egg yolk. Brush the top with egg yolk once more and let it cool.
Bake: Place in a preheated oven at 230 degrees Celsius, and bake to 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 Council salted and peppered cooking – 0.054 L, Summer Truffle Fragments – 36 gr, Black Truffle Butter – 40 g, Truffle oil – 0.01 L

Prepare the base: Add demi-glace sauce and cognac in a pot and bring them to a boil.

Add the truffles: Add your chopped summer truffles, followed by the truffle oil.

Incorporate the butter:
Just before serving mix the black truffle Butter into the sauce using a whisk. Make sure it does not boil once you have done this.

Serve:  Pour the sauce over your Beef Wellington and vegetables. You are ready to serve your dish.
This recipe brings a touch of SWISS First Class into your home. Whether for family or friends, this festive highlight is guaranteed to delight one and all. Bon appétit!