Beef Wellington with Red Wine Reduction

Name: Beef Wellington with Red Wine Reduction
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6
Cuisine: British
Ingredients: 2 lb beef tenderloin (center-cut, trimmed); 1 sheets puff pastry (thawed); 16 oz mushrooms (button or cremini), finely chopped; 8 slices prosciutto; 4 tbsp Dijon mustard; 1.5 eggs beaten (for egg wash); 2 tbsp olive oil; 2 tsp fresh thyme leaves (or 1 tsp dried thyme); Salt and pepper to taste; 1 cup dry red wine; 1 cup beef stock; 2 tbsp unsalted butter; 1 shallot finely minced; 2 clove garlic, smashed; 1 tsp fresh thyme leaves (or ½ tsp dried thyme); 1 tsp flour; Salt and pepper to taste

This Beef Wellington recipe is a classic showstopper, perfect for special occasions or when you want to impress your guests. The tender beef tenderloin is wrapped in a layer of flavorful mushroom duxelles, prosciutto, and golden puff pastry. Paired with a rich red wine reduction, this dish is as elegant as it is delicious. Inspired by Gordon Ramsay's iconic dish, this recipe is sure to elevate your culinary skills!

beef tenderloin (center-cut, trimmed)

sheets puff pastry (thawed)

mushrooms (button or cremini), finely chopped

eggs beaten (for egg wash)

fresh thyme leaves (or 1 tsp dried thyme)

Salt and pepper to taste

shallot finely minced

fresh thyme leaves (or ½ tsp dried thyme)

Salt and pepper to taste

Step 1

Season the beef with salt and pepper.

Step 2

Sear the beef in olive oil on all sides until browned.

Step 3

Remove the beef from the skillet and let it cool.

Step 1

In the same skillet, cook the chopped mushrooms until they release their moisture and become dry.

Step 2

Stir in thyme, season with salt and pepper, and let the mixture cool.

Step 1

Lay plastic wrap on a work surface and arrange the prosciutto slices slightly overlapping.

Step 2

Spread the mushroom mixture evenly over the prosciutto.

Step 3

Brush Dijon mustard all over the beef.

Step 4

Place the beef on the mushroom-prosciutto layer and roll tightly using the plastic wrap.

Step 5

Chill in the fridge for 20-30 minutes.

Step 1

Roll out the puff pastry slightly on a floured surface.

Step 2

Remove the plastic wrap from the beef and place it in the center of the pastry.

Step 3

Wrap the pastry around the beef, trimming any excess, and seal the edges tightly.

Step 4

Brush the pastry with beaten egg and score lightly with a knife for decoration.

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Bake the Wellington for 25-30 minutes or until the pastry is golden brown and the beef is medium-rare (internal temperature of 125-130°F).

Step 3

Let the Wellington rest for 10 minutes before slicing.

Step 1

Sauté the shallot and garlic in butter until fragrant.

Step 2

Deglaze the pan with red wine and reduce by half.

Step 3

Add the beef stock and simmer until slightly thickened.

Step 4

Stir in thyme, salt, and pepper to taste.

Step 5

For a thicker sauce, mix flour with butter to form a paste (beurre manié) and whisk it into the sauce.

Step 6

Strain the sauce for a smooth texture and serve warm alongside the Beef Wellington.

Make sure the beef is at room temperature before searing to ensure even cooking.

Chilling the wrapped beef before adding the puff pastry helps maintain its shape during baking.

Use a meat thermometer to ensure the beef is cooked to your desired doneness.

For a glossy finish, brush the pastry with an additional layer of egg wash halfway through baking.

Strain the red wine reduction for a smooth and professional-looking sauce.

Can I prepare Beef Wellington in advance?

Yes, you can assemble the Wellington up to the point of wrapping it in puff pastry and refrigerate it for a few hours before baking.

What cut of beef is best for Beef Wellington?

Beef tenderloin (center-cut) is the best choice for its tenderness and even shape, which ensures consistent cooking.

How do I prevent the puff pastry from becoming soggy?

Ensure the mushroom mixture is completely dry before spreading it on the prosciutto, and chill the wrapped beef before adding the puff pastry.

Can I use store-bought puff pastry?

Yes, store-bought puff pastry works perfectly for this recipe. Just make sure it is thawed before use.

What wine pairs well with Beef Wellington?

A full-bodied red wine like Cabernet Sauvignon or Merlot pairs beautifully with the rich flavors of Beef Wellington.

beef tenderloin (center-cut, trimmed)

sheets puff pastry (thawed)

mushrooms (button or cremini), finely chopped

eggs beaten (for egg wash)

fresh thyme leaves (or 1 tsp dried thyme)

Salt and pepper to taste

shallot finely minced

fresh thyme leaves (or ½ tsp dried thyme)

Salt and pepper to taste

Step 1

Season the beef with salt and pepper.

Step 2

Sear the beef in olive oil on all sides until browned.

Step 3

Remove the beef from the skillet and let it cool.

Step 1

In the same skillet, cook the chopped mushrooms until they release their moisture and become dry.

Step 2

Stir in thyme, season with salt and pepper, and let the mixture cool.

Step 1

Lay plastic wrap on a work surface and arrange the prosciutto slices slightly overlapping.

Step 2

Spread the mushroom mixture evenly over the prosciutto.

Step 3

Brush Dijon mustard all over the beef.

Step 4

Place the beef on the mushroom-prosciutto layer and roll tightly using the plastic wrap.

Step 5

Chill in the fridge for 20-30 minutes.

Step 1

Roll out the puff pastry slightly on a floured surface.

Step 2

Remove the plastic wrap from the beef and place it in the center of the pastry.

Step 3

Wrap the pastry around the beef, trimming any excess, and seal the edges tightly.

Step 4

Brush the pastry with beaten egg and score lightly with a knife for decoration.

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Bake the Wellington for 25-30 minutes or until the pastry is golden brown and the beef is medium-rare (internal temperature of 125-130°F).

Step 3

Let the Wellington rest for 10 minutes before slicing.

Step 1

Sauté the shallot and garlic in butter until fragrant.

Step 2

Deglaze the pan with red wine and reduce by half.

Step 3

Add the beef stock and simmer until slightly thickened.

Step 4

Stir in thyme, salt, and pepper to taste.

Step 5

For a thicker sauce, mix flour with butter to form a paste (beurre manié) and whisk it into the sauce.

Step 6

Strain the sauce for a smooth texture and serve warm alongside the Beef Wellington.

Make sure the beef is at room temperature before searing to ensure even cooking.

Chilling the wrapped beef before adding the puff pastry helps maintain its shape during baking.

Use a meat thermometer to ensure the beef is cooked to your desired doneness.

For a glossy finish, brush the pastry with an additional layer of egg wash halfway through baking.

Strain the red wine reduction for a smooth and professional-looking sauce.

Can I prepare Beef Wellington in advance?

Yes, you can assemble the Wellington up to the point of wrapping it in puff pastry and refrigerate it for a few hours before baking.

What cut of beef is best for Beef Wellington?

Beef tenderloin (center-cut) is the best choice for its tenderness and even shape, which ensures consistent cooking.

How do I prevent the puff pastry from becoming soggy?

Ensure the mushroom mixture is completely dry before spreading it on the prosciutto, and chill the wrapped beef before adding the puff pastry.

Can I use store-bought puff pastry?

Yes, store-bought puff pastry works perfectly for this recipe. Just make sure it is thawed before use.

What wine pairs well with Beef Wellington?

A full-bodied red wine like Cabernet Sauvignon or Merlot pairs beautifully with the rich flavors of Beef Wellington.

Beef Wellington with Red Wine Reduction

Stuck mid-recipe?

Ingredients

For the Beef Wellington

For the Red Wine Reduction (optional)

Want to keep this recipe for later? We can email it to you!

How to make Beef Wellington with Red Wine Reduction

Sear the Beef

Prepare the Mushroom Filling

Assemble the Wellington

Wrap in Puff Pastry

Bake

Make Red Wine Reduction (optional)

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

@munchiesbymitchell

Beef Wellington with Red Wine Reduction

Stuck mid-recipe?

Ingredients

For the Beef Wellington

For the Red Wine Reduction (optional)

Want to keep this recipe for later? We can email it to you!

How to make Beef Wellington with Red Wine Reduction

Sear the Beef

Prepare the Mushroom Filling

Assemble the Wellington

Wrap in Puff Pastry

Bake

Make Red Wine Reduction (optional)

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

@munchiesbymitchell