I’m thrilled to share with you a dish that’s perfect for any celebration: Beef Wellington with red wine sauce. Whether you’re gathering your loved ones for Hanukkah, Christmas, or New Year’s Eve, this elegant and impressive dish is sure to wow your guests.
Beef Wellington has been a classic for centuries, and it still feels current and special today. In a world full of food crazes and trends, there’s something comforting about preparing and enjoying traditional fare. Trust me, your guests will be in awe when you present them with this beautifully wrapped beef tenderloin in a buttery crust.
There are certain dishes that never go out of style and should still be celebrated. From a silky smooth creme brûlée to a bacon-wrapped meatloaf to an extra creamy mac and cheese, there’s a place at the table for both the tried-and-true and the trendy and new.
After all, classics are classics for a reason.
In keeping with the spirit of tradition, my Beef Wellington recipe stays close to the original, with a few twists. Instead of using pâté, I create a delicious mushroom duxelles, a mixture of minced mushrooms, shallots, and herbs, to coat the seared tenderloin. This adds a wonderful depth of flavor to the dish.
Next, I layer prosciutto over the mushroom duxelles to prevent the crust from becoming soggy. Finally, I wrap the tenderloin in puff pastry, sealing all the flavors inside. To make the celebration even more special, I serve it with a red wine sauce reduction.
Now, let’s dive into the recipe for Beef Wellington with Red Wine Sauce.
First, the Beef Wellington…
- Start by searing the tied beef tenderloin in a combination of oil and butter until it’s beautifully browned on all sides.
- Remove the tenderloin from the pan and set it aside. Add the minced mushrooms, shallots, and garlic to the pan.
- Season the mushroom mixture well, add the herbs, and continue cooking.
- The mushrooms are ready when all the liquid has evaporated, and the mixture starts to brown.
- Line a cutting board with plastic wrap and arrange half of the prosciutto slices on top, slightly overlapping them.
- Spread half of the mushroom mixture over the prosciutto.
- Place the seared beef tenderloin on top of the mushrooms.
- Spread the remaining mushroom mixture over the tenderloin.
- Layer the remaining prosciutto slices over the tenderloin, overlapping them slightly.
- Use the plastic wrap to tightly wrap the beef tenderloin with the prosciutto. Chill it in the refrigerator for at least an hour.
- Unwrap the beef tenderloin and discard the plastic wrap. Roll out a sheet of thawed puff pastry to ensure it fully encases the tenderloin. Brush the edges with an egg wash.
- Wrap the puff pastry tightly around the tenderloin, ensuring the edges are sealed.
- Place the wrapped puff pastry seam-side down on a lined baking sheet and brush it generously with egg wash. Cut a few slits on top to allow steam to escape.
- Bake until the beef reaches your desired temperature (medium-rare is recommended). The puff pastry should be golden brown. Let it rest for at least 15 minutes before slicing.
Now, for the Red Wine Sauce…
- Start by sautéing minced shallots until they turn golden.
- Deglaze the pan with red wine and cook until it reduces by two-thirds.
- Strain the sauce to remove the shallots.
- Return the sauce to the pan and gradually swirl in cold butter, one pat at a time. Serve the Beef Wellington with the red wine sauce on the side.
The result is nothing short of glorious. The Beef Wellington crust is shiny and golden, and when you cut into it, you’ll find a tender, juicy, perfectly medium-rare piece of beef.
Tips for Success
To ensure your Beef Wellington turns out perfectly, here are a few tips:
- Trim and tie the beef tenderloin before searing it to maintain its shape. Don’t forget to remove the ties before wrapping it in puff pastry.
- Cook the mushroom mixture until all the moisture has evaporated to prevent a soggy Wellington.
- Use a food processor to mince the mushrooms, shallots, and garlic.
- If your beef tenderloin is large, you may need an additional sheet of puff pastry.
- Use a meat thermometer to cook the tenderloin to your desired temperature. For medium-rare, aim for 125-130 degrees F (52-55 degrees C).
- Let the Beef Wellington rest for a few minutes before slicing it. Place a few paper towels underneath to absorb any drippings.
As you can imagine, this dish is a bit of a splurge. But if you’re going for something special, why hold back? Treat it like a Thanksgiving turkey, present it on a platter, and slice it at the table. Let your guests choose their preferred slice, and be prepared for the compliments to pour in.
So, pour yourself a glass of red wine, sit back, and savor this delicious Beef Wellington with Red Wine Sauce. Cheers to conquering the classics!
To learn more about BDK Restaurant and discover other mouthwatering recipes, visit BDK Restaurant.
More Holiday Favorites
- Roast Turkey in Parts
- French Onion Tart
- Sparkling Orange and St-Germain Cocktail
- Cranberry Ginger Fizz Cocktail
- Gingerbread Man Cake
Update Notes: This post was originally published in December 2017 but was updated with additional tips and step-by-step photos in December 2019.