Jul 14 2026
Restaurants›TableVine›Beef Wellington Recipe

Beef Wellington Recipe

Inspired by TableVine
Time1h 30m
Serves6

Tender beef wrapped with pastry, served with red wine sauce.

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Ingredients

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Beef and Pastry

Red Wine Sauce

Method

Preparing the Beef

  1. 1

    Searing the Beef

    Season the beef tenderloin with salt and black pepper. Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from the skillet and let it rest.

Making the Mushroom Duxelles

  1. 2

    Cooking the Mushrooms

    In the same skillet, add the finely chopped mushrooms, minced shallots, and thyme. Cook over medium heat until the mushrooms release their moisture and the mixture becomes dry, about 10 minutes. Remove from heat and let it cool.

Assembling the Wellington

  1. 3

    Wrapping the Beef

    Roll out the puff pastry sheets on a lightly floured surface. Spread the mushroom duxelles evenly over the pastry. Place the seared beef in the center and wrap the pastry tightly around the beef, sealing the edges with beaten egg. Brush the top with more egg wash.

Baking the Wellington

  1. 4

    Baking

    Preheat the oven to 400°F (200°C). Place the wrapped beef on a baking tray and bake for 25-30 minutes, or until the pastry is golden brown. Let it rest for 10 minutes before slicing.

Making the Red Wine Sauce

  1. 5

    Preparing the Sauce

    In a saucepan, combine red wine and beef stock. Bring to a boil and reduce the heat to a simmer. In a separate pan, melt butter and whisk in flour to create a roux. Gradually add the wine mixture to the roux, stirring continuously until the sauce thickens. Season with salt and black pepper.

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