Beef Wellington with a Red Wine and Herb Sauce

Is there anything more classic than Beef Wellington? This year I'm jazzing up an old school favorite! My Beef Wellington with a Red Wine and Herb Sauce is a recipe to catalog! It's so good and a holiday favorite of my mine!

Beef Wellington with Red Wine and Herb Sauce

For Christmas last year I was determined to perfect Beef Wellington. I got close with Gordon Ramsay's recipe but something was still off (for me). His video was on repeat in an attempt to get it right. I came close! Since then I've played with a few different Beef Wellington recipes and I think I've found THE ONE – Beef Welington with a Red Wine and Herb Sauce! It's a little bit Gordon Ramsay's a little bit Tyler Florence and whole-lotta good!

The Perfect Holiday Meal

I love this meal during the holidays for a few reasons; it's a classic, it's elegant, and can be made ahead of time! You could even make the sauce a day ahead of time, too. Just reheat in a pan on the stove right before serving. It would also make a great date-night meal!

The Red Wine and Herb Sauce is amazing!! It's packed with flavor. I've made it to put over chicken and drizzle on top of mushroom bruschetta, too! It's so good, friends!! This entire meal is just perfection!

Traditionally this recipe is made with beef tenderloin but I like to make it with individual filet. That way I can accommodate each guests preference when it comes to how they like their steak cooked. No matter what this recipe is a win win – especially during the holidays!

Beef Wellington with a Red Wine and Herb Sauce

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

For the Duxelles:

  • 16 ounces crimini mushrooms
  • 2 shallots peeled and roughly chopped
  • 4 cloves garlic peeled and roughly chopped
  • 2 sprigs fresh thyme leaves only
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the Beef:

  • 6 Individual beef filets filet mignon
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1-2 thin slices prosciutto for each filet
  • 6 sprigs of fresh thyme leaves only
  • 1 tsp Dijon mustard for each file
  • Flour for rolling out puff pastry
  • 2 puff pastry sheets thawed and each sheet divided into thirds
  • 2 large eggs lightly beaten
  • 1/2 teaspoon coarse sea salt

For the Wine and Herb Sauce:

  • Reserved Filet Drippings
  • 1 shallot peeled and roughly chopped
  • 1 cloves garlic peeled and minced
  • 1 tsp fresh thyme leaves only
  • 1 tsp fresh rosemary
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • ¼ cup red wine
  • Beef stock if needed
  • Kosher salt and freshly ground black pepper

For the Duxelle

  • To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

For the Beef:

  • To prepare the beef: coat well with salt, pepper, rosemary, and thyme. Place 2 tablespponts of olive oil and butter in a pan over high heat. Sear each filet – do them in batches. Reserve the juices from the filet for the wine sauce. Remove the filets from heat and set aside. Once cooled smother with Dijon mustard.

  • On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. With a knife divide each sheet into thirds. Place each sheet of the puff pastry on a clean surface (large cutting board). You will have to work in batches. Place 1-2 pieces of prosciutto on top of the pastry sheet so that the pastry is completely covered by prosciutto (you may need more than 2 slices depending on how large you filet is. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef.

  • Using a rubber spatula cover the prosciutto evenly with a thin layer of duxelles. Place each filet in the center of the duxelles covered prosciutto. Wrap the filet up evenly in the puff pastry, tucking in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly to create a ball with excess pastry tucked under. Place each filet on a large cookie sheet.

  • Preheat oven to 425 degrees F.

  • Brush the top of each pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife. Bake for 15 minutes at 425 then lower the heat to 350 and continue baking for about 15-20 minutes. You may want to bake longer or less depending on how rare you want your file. When you remove from the oven, let the filets rest for about 5-`0 minutes before serving.

For the Red Wine and Herb Sauce

  • Heat the butter in a pan over medium heat add the shallot and sauté for about two minutes. Add the garlic, herbs and remaining filet drippings and saute another 1-2 minutes. Add the red wine and let most of the alcohol cook down – about 5 minutes. Add the heavy cream and bring to a simmer to allow the sauce to thicken. Add the beef stock if needed. You may not need any beef stock but play it by ear. Season to taste with salt and pepper.