Jul 14 2026
Restaurants›Joseph's Fine Dining›Beef Wellington Recipe

Beef Wellington Recipe

Inspired by Joseph's Fine Dining
Time1h 30m
Serves4

Tender beef fillet coated with mushroom duxelles and wrapped in puff pastry, served with a red wine reduction.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef Wellington

Red Wine Reduction

Method

Preparation of Beef Wellington

  1. 1

    Sear the Beef

    Heat olive oil in a large skillet over medium-high heat. Season the beef fillet with salt and pepper. Sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let it cool. Brush with Dijon mustard while still warm.

  2. 2

    Cook the Duxelles

    In the same skillet, add finely chopped mushrooms and shallots. Sauté over medium heat until the moisture evaporates and the mixture resembles a paste (about 10-15 minutes). Season with salt and pepper, then let cool.

  3. 3

    Assemble the Wellington

    Lay out prosciutto slices on a sheet of plastic wrap, slightly overlapping them. Spread the mushroom duxelles on top. Place the beef fillet in the center and roll tightly using the plastic wrap. Chill in the refrigerator for 15-30 minutes.

  4. 4

    Wrap in Puff Pastry

    Roll out the puff pastry sheets on a lightly floured surface. Remove the beef from plastic wrap and place in the center of the pastry. Wrap the pastry around the beef, sealing the edges. Brush with beaten egg and score the top with a knife.

  5. 5

    Bake

    Preheat the oven to 200°C (400°F). Place the wrapped beef on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the internal temperature reaches 55°C (130°F) for medium-rare.

Preparation of Red Wine Reduction

  1. 6

    Cook the Shallots

    In a saucepan, melt the butter over medium heat. Add finely chopped shallots and sauté until soft (about 3-5 minutes).

  2. 7

    Add Wine and Reduce

    Pour in the red wine and bring to a boil. Reduce the heat and let it simmer until reduced by half.

  3. 8

    Add Beef Stock

    Add beef stock and thyme, then simmer for another 10-15 minutes until the sauce thickens. Season with salt and pepper to taste.

More from Joseph's Fine Dining