Beef Wellington with Red Wine Sauce (2024)

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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 makesan 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 latestfood 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 ared 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 yournapkin and dig in. Cheers to us conquering the classics!

More Holiday Favorites

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

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

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