Beef Wellington with Red Wine Sauce: A Classic Dish Transformed

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Overhead shot of Beef Wellington with Red Wine Sauce sliced on a cutting board with parsley scattered around.

Welcome to the world of gourmet cooking, where tradition meets sophistication. If you’re in the mood to impress your guests and elevate your dining experience, look no further than Beef Wellington with red wine sauce. This timeless dish, dating back to the 1800s, is a guaranteed showstopper for any special occasion, from Hanukkah and Christmas to New Year’s Eve.

Beef Wellington with Red Wine Sauce

In a world of ever-changing food trends, it’s refreshing to celebrate the classics. From silky smooth creme brûlée to bacon-wrapped meatloaf, these traditional dishes have stood the test of time and continue to delight our taste buds. And Beef Wellington is no exception. Its rich flavors, tender beef, and buttery crust remind us why timeless recipes hold a special place on our tables.

An unsliced Beef Wellington with Red Wine Sauce on a wood board with parsley and cranberries scattered around.

At Rowdy Hog Smokin BBQ, we believe in honoring tradition while adding our own twist. Our Beef Wellington stays true to the original recipe, with a few modifications. Instead of pâté, we create a delicious mushroom duxelles, a blend of minced mushrooms, shallots, and herbs, which serves as the flavorful base for the seared tenderloin.

A sliced Beef Wellington with Red Wine Sauce on a cutting board with two slices on a small white plate.

To ensure a perfectly cooked Wellington, we layer prosciutto over the mushroom mixture, preventing the crust from becoming soggy. Finally, we encase the entire masterpiece in puff pastry, sealing the flavors and adding a golden, flaky finish. And to truly celebrate the occasion, we serve it with a delectable red wine sauce reduction.

Let’s make Beef Wellington with Red Wine Sauce

First the Beef Wellington…

Step by step photos showing how to make Beef Wellington with Red Wine Sauce. Brown the tenderloin (1), add the mushroom mixture to the pan (2), add the herbs (3), cook until moisture has evaporated (4).

  1. Begin by searing the tied beef tenderloin in a combination of oil and butter until it is evenly browned on all sides.
  2. Remove the tenderloin from the pan and set it aside. In the same pan, add minced mushrooms, shallots, and garlic.
  3. Season the mushroom mixture with herbs and continue cooking until all the moisture has evaporated, leaving behind a luscious, browned mixture.

Step by step photos showing how to make Beef Wellington with Red Wine Sauce. Lay out the prosciutto (5), spread on the mushrooms (6), lay the tenderloin on top (7), top with mushrooms (8).

  1. On a cutting board lined with plastic wrap, layer half of the prosciutto, slightly overlapping each slice.
  2. Spread half of the mushroom mixture over the prosciutto.
  3. Place the seared beef tenderloin on top of the mushrooms.
  4. Smear the remaining mushroom mixture over the tenderloin.

Step by step photos showing how to make Beef Wellington with Red Wine Sauce. Lay the prosciutto over the top (9), wrap with plastic wrap (10), unwrap and lay on the puff pastry (11), wrap in puff pastry (12), brush with egg wash and cut slits (13), cook until browned and med/rare (14).

  1. Layer the remaining prosciutto slices over the tenderloin.
  2. Use the plastic wrap to tightly encase the beef tenderloin with the prosciutto and chill it in the refrigerator for at least an hour.
  3. Unwrap the beef tenderloin, discard the plastic wrap, and roll out one sheet of thawed puff pastry. Ensure it fully encases the tenderloin and brush the edges with egg wash.
  4. Wrap the puff pastry tightly around the tenderloin, sealing the edges.
  5. Place the wrapped Wellington seam-side down on a lined baking sheet, brush it generously with egg wash, and make a few slits on top for ventilation.
  6. Bake until the puff pastry turns golden brown, and the tenderloin reaches your desired level of doneness. For a medium-rare result, we recommend an internal temperature of 125-130°F.
  7. Allow the Beef Wellington to rest for at least 15 minutes before slicing.
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Now for the Red Wine Sauce…

Beef Wellington with Red Wine Sauce Saute the shallots for the red wine sauce (1), add the wine (2), strain (3), swirl in the butter (4).

  1. In a saucepan, sauté minced shallots until they turn golden.
  2. Deglaze the pan with red wine and cook until it reduces by two-thirds.
  3. Strain the sauce, removing the shallots.
  4. Return the sauce to the pan and gradually swirl in cold butter, adding one pat at a time. Serve the Beef Wellington with the red wine sauce on the side.

A sliced Beef Wellington with Red Wine Sauce on a cutting board with two slices on a small white plate.

Let me tell you, the final result is nothing short of glorious. As the saying goes, we eat first with our eyes, and you and your guests will feast on a visual masterpiece. The golden, shiny crust of the Beef Wellington gives way to a tender, juicy, perfectly cooked piece of beef.

Tips for Success

  • Trim and tie the beef tenderloin before searing to maintain its shape. Just remember to remove the ties before wrapping it in puff pastry.
  • Cook the mushroom mixture until all the moisture has evaporated to prevent a soggy Wellington.
  • Use a food processor to mince the mushrooms, shallots, and garlic for convenience and uniformity.
  • If your beef tenderloin is large, consider using an additional sheet of puff pastry.
  • Use a meat probe to ensure your tenderloin is cooked to your desired level of doneness. Insert the probe into the center of the beef for the most accurate reading.
  • Allow the Beef Wellington to rest before slicing, and be sure to place paper towels underneath the cutting board to absorb any drippings.

Close up of a sliced Beef Wellington with Red Wine Sauce.

Now, let’s talk about the price tag. Beef Wellington is not a budget-friendly dish, but when you’re indulging in a tenderloin, it’s worth going all out. Treat it like you would a Thanksgiving turkey—present it on a platter and slice it at the table. Let your guests choose their preferred cut, knowing that the edges will be more well done than the center. And as you savor each bite, raise a glass of red wine to toast your culinary triumph.

Further reading:  Making the Best Beef Jerky at Home: A Savory and Delicious Recipe

A sliced Beef Wellington with Red Wine Sauce on a cutting board with two slices on a small white plate.

More Holiday Favorites

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

At Rowdy Hog Smokin BBQ, we believe in celebrating the art of cooking. Our Beef Wellington with Red Wine Sauce embodies the spirit of tradition and fine dining. Discover the joy of culinary craftsmanship, and visit Rowdy Hog Smokin BBQ for more mouthwatering recipes and inspiration.