Beef Wellington with Red Wine Sauce

Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Best Season: Christmas, Suitable throughout the year

Description

Beef Wellington is a show-stopping dish perfect for special occasions, featuring tender beef wrapped in flaky puff pastry. This version includes a flavorful mushroom mixture and a rich red wine sauce. While it might look complex, it’s surprisingly manageable and absolutely worth the effort! For the best results, serve the beef medium-rare.

Ingredients

For the Beef Wellington:

2 ½ pounds beef tenderloin
4 tablespoons butter, softened (divided)
1 onion, finely chopped
½ cup fresh mushrooms, thinly sliced
2 ounces liver pâté
Salt and pepper, to taste
1 package frozen puff pastry, thawed
1 large egg yolk, beaten

For the Red Wine Sauce:

Pan drippings from the beef
1 can beef broth ((10.5 ounces))
2 tablespoons red wine

Instructions

1
Prepare the Beef:
- Preheat your oven to 425°F (220°C).
- Place the beef tenderloin in a baking dish and coat it with 2 tablespoons of softened butter.
- Roast the beef for 10-15 minutes, or until lightly browned. Remove it from the pan, reserving the drippings, and let it cool completely.
2
Sauté the Vegetables:
- Heat the remaining 2 tablespoons of butter in a skillet over medium heat.
- Add the onion and mushrooms, cooking for about 5 minutes until softened. Remove from heat and let cool.
3
Assemble the Beef Wellington:
- In a small bowl, combine the pâté with 2 tablespoons of softened butter. Season with salt and pepper.
- Spread the pâté mixture over the cooled beef tenderloin. Top with the sautéed onion and mushroom mixture.
- Roll out the puff pastry on a floured surface to about 1/4-inch thickness. Place the beef in the center.
- Wrap the pastry around the beef, sealing the edges well. Trim any excess dough to avoid thick seams.
- Transfer the wrapped beef to a baking dish, seam-side down. Cut small slits in the top of the pastry to allow steam to escape. Brush the surface with the beaten egg yolk.
4
Bake the Wellington:
- Increase the oven temperature to 450°F (230°C).
- Bake for 10 minutes, then reduce the heat to 425°F (220°C) and bake for another 10-15 minutes, or until the pastry is golden brown.
- Use an instant-read thermometer to check the internal temperature of the beef. It should read 122-130°F (50-54°C) for medium-rare. Let the Wellington rest for 10 minutes before slicing.
5
Make the Red Wine Sauce:
- While the Wellington rests, pour the reserved pan drippings into a small saucepan.
- Add the beef broth and red wine, bringing the mixture to a boil.
- Simmer for about 5 minutes until slightly thickened. Strain the sauce for a smooth consistency.
6
Serve and Enjoy:
- Slice the Beef Wellington into thick portions and serve with the red wine sauce drizzled over the top or on the side.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 744kcal

% Daily Value *
Total Fat 57g88%
Saturated Fat 21g105%
Cholesterol 131mg44%
Sodium 434mg19%
Potassium 385mg11%
Total Carbohydrate 30g10%
Dietary Fiber 1g4%
Sugars 1g
Protein 26g52%

Vitamin C 1 mg
Calcium 30 mg
Iron 5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://eatngohub.com/recipe/beef-wellington-with-red-wine-sauce/

Samantha Doe

Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.