Beef Wellington and red wine sauce

The ultimate show-stopper. Tender beef fillet encased in a rich mushroom duxelles, wrapped with delicate prosciutto, and baked to perfection in golden, flaky puff pastry. This luxurious centerpiece is elevated with a luscious red wine jus, brimming with deep, complex flavours that complement the beef exquisitely.

By Matt Tebbutt
From Saturday Kitchen

This dish is high in calories, saturated fat, and sodium due to the beef, Parma ham, and puff pastry. While it contains some vegetables, it’s best enjoyed in moderation as part of a balanced diet. (nutri-score)

Equipment

• Frying pan or griddle pan
• Food processor
• Cutting board
• Rolling pin
• Baking tray
• Pastry brush
• Saucepan
• Strainer
• Serving jug

Ingredients

For the beef Wellington:

• Beef fillet: 450g/1lb, at room temperature
• Olive oil: 2 tbsp
• Unsalted butter: 30g/1oz
• Banana shallot: 1, finely chopped
• Garlic cloves: 2, finely chopped
• Portobello mushrooms: 4 large
• Bay leaf: 1
• Fresh thyme: 1 tsp, chopped
• Fresh tarragon: 1 tsp, chopped
• Parma ham: 8 slices
• Puff pastry: 500g/1lb 2oz
• Free-range egg: 1, beaten
• Salt and freshly ground black pepper: to taste

For the red wine sauce:

• Olive oil: 2 tbsp
• Banana shallots: 2, finely chopped
• Garlic clove: 1, smashed
• Sherry vinegar: splash
• Red wine: 500ml/18fl oz
• Bay leaf: 1
• Peppercorns: 6
• Fresh thyme sprigs: as needed
• Beef stock: 500ml/18fl oz
• Salt and freshly ground black pepper: to taste

Method

Prepare the beef:

• Season the beef fillet with salt and pepper.
• Sear the beef in hot oil on all sides. Set aside.

Make the mushroom mixture:

• Fry shallot and garlic in butter.
• Blitz mushrooms in a food processor.
• Add mushrooms, bay leaf, and thyme to the shallot mixture. Cook for 10-15 minutes.
• Add tarragon, season, and cool.

Assemble the Wellington:

• Lay out Parma ham slices, slightly overlapping.
• Cover beef with mushroom mixture and wrap in Parma ham.
• Roll out pastry and wrap around the beef. Trim excess.
• Brush with beaten egg and chill for 30 minutes.

Cook the Wellington:

• Preheat oven to 220C/200C Fan/Gas 7.
• Brush again with egg and cook for 20-25 minutes.
• Rest for 20 minutes before slicing.

Prepare the red wine sauce:

• Fry shallots and garlic in oil.
• Add vinegar, wine, bay leaf, peppercorns, and thyme. Reduce by half.
• Add stock and reduce again. Season and strain.

Serve:

• Slice the Wellington and serve with the red wine sauce.

Nutri-score Health Check

This recipe receives a Nutri-score of D (Less healthy). The dish is high in saturated fats from the beef, butter, and puff pastry. It also contains a significant amount of sodium from the Parma ham and added salt. While it does include some vegetables in the form of mushrooms and shallots, the overall calorie and fat content is high. The red wine sauce adds additional calories from alcohol. To improve the score, consider using leaner cuts of beef, reducing the amount of pastry, and increasing the proportion of vegetables. However, it’s worth noting that Beef Wellington is traditionally an indulgent dish often reserved for special occasions.
This score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• Can I prepare Beef Wellington in advance? Yes, you can assemble it up to 24 hours ahead and refrigerate before baking.
• What’s the ideal internal temperature for the beef? For medium-rare, aim for 135°F (57°C) after resting.
• Can I use a different type of mushroom? Yes, any flavorful mushroom like shiitake or chestnut mushrooms can work.
• Is there a vegetarian alternative to Beef Wellington? You can make a vegetarian version using a mixture of mushrooms, nuts, and vegetables as the filling.
• What can I serve with Beef Wellington? Roasted vegetables or a light salad complement it well.
• How do I prevent a soggy bottom on my Wellington? Ensure the mushroom mixture is cool and not too wet before assembling.
• Can I use store-bought puff pastry? Yes, high-quality store-bought puff pastry works well.
• What wine pairs best with Beef Wellington? A full-bodied red like Bordeaux or Cabernet Sauvignon pairs excellently.
• Can I make individual Beef Wellingtons? Yes, you can make smaller portions using individual beef fillets.
• How long does leftover Beef Wellington keep? It’s best consumed within 2 days when stored in the refrigerator.