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Beef Wellington with Red Wine Sauce

Yields1 ServingPrep Time40 minsCook Time30 minsTotal Time1 hr 10 mins

Craft a show-stopping Beef Wellington with this simplified recipe! Golden puff pastry, tender beef, and a savory mushroom filling come together in a dish that's as impressive as it is delicious!

Golden, flaky puff pastry wrapped around tender, medium-rare beef, sliced to reveal its juicy interior. The Beef Wellington is presented on a white serving platter, garnished with fresh rosemary and accompanied by a small bowl of Dijon mustard, set on a light wooden table.

For the Beef Wellington
 2 Beef tenderloin fillets
 Olive Oil, for frying
 1 lb Mushrooms
 1 Thyme sprig
 2 Sheets puff pastryFrozen
 8 Slices of Parma hamCut medium-thick
 2 Egg yolksBeaten with 1 tbsp water and a pinch of salt
For the red wine sauce
 2 tbsp Olive Oil
 7 oz Pan juices from searing filetsAugment with additional stock and/or scrap pieces of trimmed meat
 4 Large shallotsPeeled and sliced
 12 Black peppercornsCrushed
 1 Bay Leaf
 1 Thyme spring
 Splash of red wine vinegar / Sherry
 1 Bottle Red Wine
 3 cups Beef stock
1

  • Prepare the Mushroom Duxelle: Finely mince the mushrooms and sauté them in a hot pan with a drizzle of olive oil, fresh thyme leaves, and a pinch of seasoning.
  • Cook Off the Moisture: As the mushrooms release their liquid, continue cooking over high heat, stirring frequently, for about 10 minutes until the mixture is thick and all excess moisture has evaporated.
  • Cool the Mixture: Once reduced to a rich, concentrated paste (duxelle), transfer it to a plate or bowl and allow it to cool completely before using.
2

  • Sear the Beef: Heat a pan over high heat and add a small amount of olive oil. Sear the beef fillets for 30-60 seconds per side, ensuring they develop a golden-brown crust while remaining rare in the center.
  • Rest and Cool: Remove the fillets from the pan and set them aside to cool completely before assembling the Wellington.
3

  • Prepare the Base: Lay a large sheet of cling film on a clean work surface.
  • Arrange the Parma Ham: Place four slices of Parma ham in the center, slightly overlapping them to form a square.
  • Add the Duxelle: Evenly spread half of the mushroom duxelle over the ham, ensuring full coverage for a flavorful layer.
4

  • Season and Coat the Beef: Generously season the beef fillets with salt and pepper, then brush them with a thin layer of mustard for added flavor.
  • Wrap with Parma Ham: Place the seasoned fillets on top of the mushroom-covered ham. Using the cling film, carefully lift and roll the Parma ham around the beef, ensuring it’s tightly wrapped.
  • Form a Uniform Shape: Roll the wrapped fillets in the cling film, twisting the ends to create a firm, evenly shaped log. Secure the ends to maintain the structure.
  • Chill for Best Results: Repeat the process with the second fillet, then refrigerate both for at least 30 minutes to help set the shape before assembly.
5

  • Prepare the Pastry: Lay out one rectangle of the puff pastry.
  • Wrap the Beef: Remove the cling film from the chilled beef fillets, then carefully place each one onto the pastry. Gently wrap the pastry around the ham-wrapped fillets, ensuring a snug fit.
  • Trim and Seal: Trim any excess pastry, pressing the edges to seal. Brush the entire surface with another layer of egg wash for a glossy finish.
  • Chill for Best Results: Cover with cling film and refrigerate for at least 30 minutes, allowing the pastry to firm up and hold its shape before baking.
6

  • Heat the Pan: In a large pan, warm a little oil over medium-high heat.
  • Warm the Beef Base: Add the beef stock, pan juices, and/or trimmings and sear them for a few minutes, turning occasionally, until they develop a deep golden-brown color on all sides.
  • Sauté the Aromatics: Stir in the shallots along with the peppercorns, bay leaf, and thyme. Continue cooking, stirring frequently, for about 5 minutes, until the shallots soften and take on a rich golden hue.
7

  • Deglaze with Vinegar: Pour in the vinegar and let it bubble vigorously for a few minutes, stirring occasionally, until it has almost completely evaporated.
  • Reduce the Wine: Add the red wine and bring it to a rolling boil. Allow it to reduce until nearly dry, intensifying the flavor.
  • Incorporate the Stock: Pour in the stock and bring the mixture back to a boil. Once boiling, reduce the heat and let it simmer gently for 1 hour, skimming off any impurities that rise to the surface.
  • Strain and Finish: Once the sauce has thickened to your desired consistency, strain it to ensure a smooth texture.
  • Adjust the Seasoning: Taste the sauce and adjust with salt and pepper as needed. Set aside until ready to serve.
8

  • Prepare for Baking: When ready to cook, lightly score the surface of the pastry with a sharp knife to create a decorative pattern.
  • Apply Final Egg Wash: Brush the pastry with another layer of egg wash to achieve a rich, golden finish.
  • Bake to Perfection: Place the Beef Wellingtons in a preheated 425°F oven and bake for 15-25 minutes, or until the pastry is golden brown and crisp.
  • Rest Before Serving: Remove from the oven and let the Wellingtons rest for 10 minutes to allow the juices to redistribute before slicing and serving.
9

  • Reheat the Sauce: Warm the prepared red wine sauce over low heat, stirring occasionally, until heated through. Avoid boiling to maintain its rich flavor and smooth consistency.
  • Slice and Serve: Carefully slice the rested Beef Wellingtons into thick portions.
  • Plate with Sauce: Serve with the warmed red wine sauce drizzled over or on the side as an elegant accompaniment. Enjoy!

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