Impress your holiday guests with juicy beef tenderloin all wrapped up in a buttery puff pastry crust with red wine sauce on the side.
I hope you’re feeling fancy, because this is a dish meant for celebrating. Whether you’re gathering friends and family for Hanukkah, Christmas or New Year’s Eve, beef Wellington makes an impressive and elegant presentation.
I often ask my readers for recipes that they would like to see on the blog and would you believe that beef Wellington was one of the most requested? I was actually pretty surprised that this classic dish was still on so many people’s minds. Not because it isn’t delicious, but I guess because it’s easy for me to get caught up in the latest food craze or trend instead of more traditional fare.
I have a pile of new cookbooks whose spines are barely cracked and subscriptions to just about every food magazine out there. There’s always a hot new ingredient or cooking method or gadget to try. In the age of quinoa and ancient grains, smoothie bowls and turmeric milk, who has time for a classic dish like beef Wellington?
Well, this is why I love gathering your ideas and feedback. As I scrolled down the list of recipe suggestions and requests, you know what became abundantly clear? Some dishes never go out of style and we can and should still be making and celebrating them. From a silky smooth creme brûlée to a bacon wrapped meatloaf to an extra creamy mac and cheese, there’s plenty of room at the table for the tried and true as well as they trendy and new. After all, a classic is a classic for a reason.
In keeping with the spirit of tradition, my beef Wellington sticks pretty closely to the original, although I don’t coat my version with pâté . (While I would love that, I’m pretty sure I would be pushing my luck with my boys.) Instead I make mushroom duxelles, a mixture of minced mushrooms, shallots and herbs (plus a little garlic) and slather it all around the seared tenderloin. Next comes a layer of prosciutto (to prevent a soggy crust) and finally the puff pastry is sealed around all that goodness and brushed with egg wash. Serving this with a red wine sauce reduction may be gilding the lily, but since we’re celebrating, why not?
And let me tell you, the result is nothing short of glorious. If we eat first with our eyes, then your baby blues are in for a feast. The crust is shiny and golden and when you slice into the Wellington you’ll find a tender, juicy, perfectly mid-rare piece of beef. Now, inexpensive this is not. But if we’re going full tenderloin, then let’s go full tenderloin. Make a big deal of it just as you would a Thanksgiving turkey. Present it on a platter and slice it at the table. Allow your guests to choose their slice (the ends with be more well done than the center) and marvel at your skills. Then pour yourself a glass of red (grab that bottle you’ve been saving), unfold your napkin and dig in. Cheers to us conquering the classics.
Impress your holiday guests with juicy beef tenderloin all wrapped up in a buttery puff pastry crust with red wine sauce on the side.
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 - 3 lb beef tenderloin, trimmed and tied
- 1/3 lb prosciutto, thinly sliced
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 lb button mushrooms, minced
- 1 Tbsp fresh thyme, minced
- 1 Tbsp parsley, minced
- Kosher salt and pepper
- 1 sheet frozen puff pastry (from a 17.3 oz box)
- 1 egg
- 1 Tbsp olive oil
- 1 large shallot, minced
- 1 1/2 cups dry red wine
- 1/2 cup beef stock or broth
- 4 Tbsp unsalted butter cold
- Kosher salt and pepper
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Heat the butter and oil together in a large skillet over med/high heat until hot but not smoking.
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Season the beef tenderloin with kosher salt and pepper. Add the tenderloin to the pan and brown on all sides, about 4-6 mins total. Remove to a plate to cool. Cut the ties and remove them.
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If there are blackened bits in your pan, use a paper towel to remove them and add a little more butter/oil. Otherwise add the shallots, garlic and mushrooms directly to the pan and season with salt and pepper. (I use my food processor to mince the shallot, garlic and mushrooms.)
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Add the parsley and thyme and cook over medium heat until the mushroom mixture begins to brown and all moisture has evaporated, about 8-10 mins.
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Lay out a long piece of plastic wrap and lay half of the prosciutto slices in a long layer (a little longer than the length of the tenderloin). Smear half of the mushroom mixture over the prosciutto and lay the tenderloin on top.
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Cover the top of the tenderloin with the remaining mushroom mixture and lay the remaining prosciutto over the top. The prosciutto should hang over the sides to cover.
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Use the plastic wrap to help you encase the tenderloin fully with the mushrooms and the prosciutto as the final layer.
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Wrap the tenderloin up tightly and chill in the refrigerator for about an hour.
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Preheat the oven to 450 degrees.
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Thaw the sheet of puff pastry until pliable and then roll it out on a lightly floured surface. Roll the puff pastry out using the tenderloin as your guide for size. The pastry should be large enough to wrap fully around the tenderloin and seal.
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Once the pastry is rolled (use two puff pastry sheets if you have a bigger tenderloin), remove the tenderloin from the plastic wrap and lay in the center of the puff pastry.
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Beat the egg with a little water and moisten the edges of the pastry. Fold the pastry tightly around the tenderloin and seal. Brush the seamed side with the egg wash and place on a parchment lined sheet tray, seam side down.
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Brush the rest of the pastry with the egg wash and cut a few slits on the top to vent.
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Roast the beef wellington for 15 mins, then reduce the heat to 400 degrees and roast for 25 - 30 mins more for medium rare. The beef should have an internal temp of 125 - 130 degrees when a thermometer is inserted into the center.
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Cover and allow the beef to rest at least 15 mins before slicing and serving.
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Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook until the wine is reduced by about 2/3. Add the stock and continue to cook for another five minutes.
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Strain the sauce using a fine mesh strainer and discard the solids. Return the sauce to the pan over medium heat.
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Swirl in the butter one pat at a time until each piece is fully dissolved. Season with salt and pepper. Sauce should be slightly thickened and glossy.
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Slice the Wellington into thick pieces and serve with the red wine sauce.
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