🛒 Ingredients
For the Beef Wellington:
- 🥩 2 lbs beef tenderloin, trimmed
- 🧂 Salt and black pepper, to taste
- 🧈 2 tbsp olive oil
- 🍄 2 cups mushrooms, finely chopped
- 🧅 1 shallot, minced
- 🧄 2 cloves garlic, minced
- 🌿 1 tsp fresh thyme leaves
- 🍷 2 tbsp dry white wine or sherry
- 🥓 6–8 thin slices of prosciutto
- 🌾 1 sheet puff pastry, thawed
- 🥚 1 large egg, beaten (for egg wash)
For the Red Wine Reduction:
- 🍷 1 1/2 cups red wine (like Cabernet Sauvignon)
- 🧅 1 shallot, finely diced
- 🌱 1 tsp fresh thyme leaves
- 🥣 1 cup beef broth
- 🧈 2 tbsp unsalted butter
🍳 Instructions
Prepare the Beef Wellington
- Sear the Beef:
- Season the beef tenderloin generously with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned, about 2 minutes per side. Remove from heat and let cool.
- Make the Mushroom Duxelles:
- In the same skillet, sauté the mushrooms, shallot, garlic, and thyme over medium heat until the mixture is dry, about 8–10 minutes. Add the wine or sherry and cook until evaporated. Set aside to cool.
- Wrap the Beef:
- Lay out a large piece of plastic wrap. Arrange the prosciutto slices slightly overlapping. Spread the cooled mushroom mixture evenly over the prosciutto. Place the beef in the center and roll tightly, using the plastic wrap to form a log. Chill for 30 minutes.
- Wrap in Puff Pastry:
- Roll out the puff pastry and unwrap the beef. Place the beef in the center of the pastry and wrap it tightly, sealing the edges. Trim excess pastry and brush the entire surface with beaten egg. Chill for another 30 minutes.
- Bake:
- Preheat the oven to 425°F (220°C). Place the wrapped beef on a baking sheet and bake for 25–30 minutes, or until the pastry is golden and the beef reaches your desired doneness (130°F for medium-rare). Let rest for 10 minutes before slicing.
Make the Red Wine Reduction
- Simmer the Sauce:
- In a saucepan, combine the red wine, shallot, and thyme. Simmer over medium heat until reduced by half. Add the beef broth and reduce further until thickened.
- Finish with Butter:
- Strain the sauce and whisk in butter for a glossy finish. Season with salt and pepper to taste.
💡 Tips and Variations
- 🌿 Herb Upgrade: Add rosemary to the mushroom duxelles for extra aroma.
- 🥓 Bacon Substitute: Swap prosciutto with thin bacon for a smoky flavor.
- 🌾 Crispier Pastry: Chill the wrapped beef longer to ensure a flaky crust.
- 🍷 Non-Alcoholic Reduction: Use grape juice or additional beef broth in place of wine.
🍹 Serving Suggestions
Serve slices of Beef Wellington drizzled with the red wine reduction. Pair with roasted vegetables, creamy mashed potatoes, or a fresh green salad for an elegant holiday dinner.
What Makes This Recipe Special
Beef Wellington with Red Wine Reduction is the ultimate holiday centerpiece. Its tender beef, savory mushroom filling, and golden puff pastry create a dish that’s both stunning and delicious. Perfect for impressing guests and celebrating special occasions!
