Jul 14 2026
Restaurants›Wild Swann Restaurant›Beef Wellington Recipe

Beef Wellington Recipe

Inspired by Wild Swann Restaurant
Time1h 30m
Serves6

With a red wine reduction.

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Ingredients

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Beef Wellington

Red Wine Reduction

Method

Beef Wellington

  1. 1

    Prepare the Beef

    Season the beef tenderloin with salt and black pepper on all sides.

  2. 2

    Sear the Beef

    In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the beef on all sides until browned, about 3-4 minutes per side. Remove from heat and let cool.

  3. 3

    Cook the Mushrooms

    In the same skillet, add the finely chopped mushrooms, shallots, and thyme. Cook over medium heat until the mixture is dry and browned, about 10 minutes. Remove from heat and let cool.

  4. 4

    Assemble the Wellington

    Spread a layer of Dijon mustard over the cooled beef. Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture over the prosciutto. Place the beef on top and roll tightly using the plastic wrap. Chill for 30 minutes.

  5. 5

    Wrap in Puff Pastry

    Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef and seal the edges. Brush with beaten egg.

  6. 6

    Bake

    Place the wrapped beef on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown. Let rest for 10 minutes before slicing.

Red Wine Reduction

  1. 7

    Combine Ingredients

    In a saucepan, combine the red wine and beef stock. Bring to a boil over medium-high heat.

  2. 8

    Reduce the Sauce

    Lower the heat and simmer until the sauce is reduced by half, about 15-20 minutes.

  3. 9

    Finish the Sauce

    Remove from heat and whisk in the butter. Season with salt and black pepper to taste.

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