Beef Wellington with Red Wine Sauce

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I hope you’re feeling fancy, because Beef Wellington is a dish meant for celebrating. Whether you’re gathering friends and family for Hanukkah, Christmas, or New Year’s Eve, Beef Wellington with red wine sauce makes an impressive and elegant presentation.

This classic dish dates back to the 1800’s but still feels current and special. In a time when it’s easy to get caught up in the latest food craze or trend instead of more traditional fare, trust me, your guests will oooo and aaaah if you present them with this beef tenderloin all wrapped up in a buttery crust.

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. 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?

Let’s make Beef Wellington with Red Wine Sauce

First the Beef Wellington…

1. Sear the tied beef tenderloin in oil and butter. It should be brown on all sides.
2. Remove the tenderloin to a plate and remove the string. Add the minced mushroom, shallots and garlic to the pan.
3. Season well, add the herbs, and continue to cook.
4. The mushrooms are done when the water has completely evaporated and the mixture begins to brown.

5. Line a cutting board with plastic wrap and layer half of the prosciutto on the plastic, overlapping slightly.
6. Spread half of the mushroom mixture over the prosciutto.
7. Place the seared beef tenderloin on top of the mushrooms.
8. Smear the rest of the mushroom mixture over the tenderloin.

9. Layer the remaining prosciutto over the tenderloin, overlapping slightly.
10. Use the plastic wrap to help you to encase the beef tenderloin fully with the prosciutto. Wrap tightly in the plastic wrap and chill in the refrigerator for at least an hour.
11. Unwrap the beef tenderloin and discard the plastic wrap. Roll out one sheet of thawed puff pastry to make sure it will fully encase the tenderloin. Brush the edges with egg wash.
12. Wrap tightly with the puff pastry, being sure the edges are sealed.
13. Lay the wrapped puff pastry seam-side down on a lined baking sheet and brush generously with egg wash. Cut a few slits on top to vent.
14. Bake until your desired temperature (I recommend medium rare) and the puff pastry is golden brown. Allow to rest for at least 15 minutes before slicing.

Now for the Red Wine Sauce…

1. Sauce the minced shallots until golden.
2. Deglaze with red wine and cook until reduced by two thirds.
3. Strain and discard the shallots.
4. Return the sauce to the pan and swirl in the cold butter one pat at a time. Serve the Beef Wellington with the red wine sauce on the side.

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 Beef Wellington crust is shiny and golden and when you slice into it you’ll find a tender, juicy, perfectly mid-rare piece of beef. 

Tips for success

• Make sure the beef tenderloin is trimmed and tied before searing so it maintains its shape. Just don’t forget to remove the ties before wrapping in the puff pastry!
• Cook the mushroom mixture until the moisture has completely evaporated so your Beef Wellington doesn’t get soggy.
• A food processor is ideal for mincing the mushrooms, shallots, and garlic.
• If your beef tenderloin is large, use an additional sheet of puff pastry.
• A probe is a great way to make sure you cook the tenderloin to your desired temperature (125-130 degrees F for med/rare is recommended). Be sure to insert the probe into the center for the most accurate reading.
• Allow the Beef Wellington to rest before slicing. Put a few paper towels underneath to absorb the drippings as you slice.

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!

More Holiday Favorites

• Roast Turkey in Parts
• French Onion Tart
• Sparkling Orange and St-Germain Cocktail
• Cranberry Ginger Fizz Cocktail
• Gingerbread Man Cake

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Beef Wellington with Red Wine Sauce

Prep Time

1 hr

Cook Time

45 mins

Resting Time

1 hr

Total Time

1 hr 45 mins

 

Impress your holiday guests with juicy Beef Wellington with red wine sauce on the side. Perfectly tender beef is wrapped up in puff pastry like a big buttery hug!

Course: Main Dish

Cuisine: French

Keyword: Beef Wellington, Red Wine Sauce

Servings: 8 Servings

Calories: 1026 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 1 Tbsp unsalted butter
• 1 Tbsp olive oil
• 4 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
• 8.5 oz frozen puff pastry (1 sheet from a 17 oz box)
• 1 egg

Red Wine Sauce

• 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

Instructions

1. Heat the butter and oil together in a large skillet over med/high heat until hot but not smoking.
2. 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.

3. 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.)

4. 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.
5. 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.
6. 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.
7. Use the plastic wrap to help you encase the tenderloin fully with the mushrooms and the prosciutto as the final layer.

8. Wrap the tenderloin up tightly and chill in the refrigerator for about an hour.

9. Preheat the oven to 450 degrees.
10. 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.
11. 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.
12. 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.
13. Brush the rest of the pastry with the egg wash and cut a few slits on the top to vent.
14. 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.
15. Cover and allow the beef to rest at least 15 mins before slicing and serving.

Red Wine Sauce

1. 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.

2. Strain the sauce using a fine mesh strainer and discard the solids. Return the sauce to the pan over medium heat.
3. 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.

To Serve

1. Slice the Wellington into thick pieces and serve with the red wine sauce.

Recipe Notes

• Make sure the beef tenderloin is trimmed and tied before searing so it maintains its shape. Just don’t forget to remove the ties before wrapping in the puff pastry!
• Cook the mushroom mixture until the moisture has completely evaporated so your Beef Wellington doesn’t get soggy.
• A food processor is ideal for mincing the mushrooms, shallots, and garlic.
• If your beef tenderloin is large, use an additional sheet of puff pastry.
• A probe is a great way to make sure you cook the tenderloin to your desired temperature (125-130 degrees F for med/rare is recommended). Be sure to insert the probe into the center for the most accurate reading.
• Allow the Beef Wellington to rest before slicing. Put a few paper towels underneath to absorb the drippings as you slice.

Nutrition Facts

Beef Wellington with Red Wine Sauce

Amount Per Serving

Calories 1026 Calories from Fat 720

% Daily Value*

Fat 80g123%

Saturated Fat 31g194%

Cholesterol 211mg70%

Sodium 354mg15%

Potassium 987mg28%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 2g2%

Protein 49g98%

Vitamin A 339IU7%

Vitamin C 4mg5%

Calcium 30mg3%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in December 2017 but was republished with tips and step by step photos in December 2019.