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Beef Wellington with Red Wine Jus

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Beef Wellington with Red Wine Jus is the epitome of culinary elegance, combining tender beef fillet and earthy mushroom duxelles, all encased in a golden, flaky puff pastry. This show-stopping dish is perfect for impressing guests or celebrating special occasions, delivering restaurant-quality flavors right at home. Pair it with a rich red wine sauce for an unforgettable dining experience that will have everyone asking for seconds.

Ingredients

Scale
  • 2 lbs beef tenderloin
  • 1 sheet ready-made puff pastry (about 14 oz)
  • 8 oz mushrooms, finely chopped
  • 4 oz prosciutto
  • 1 cup red wine (preferably Merlot or Cabernet Sauvignon)
  • 2 tbsp Dijon mustard
  • 1 egg, beaten (for egg wash)
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Sear the beef tenderloin in a hot skillet with olive oil until browned on all sides (2-3 minutes per side). Let it cool.
  3. In the same skillet, sauté finely chopped mushrooms with minced garlic until moisture evaporates; add salt, pepper, thyme, and parsley.
  4. Lay prosciutto on plastic wrap and spread mushroom mixture over it. Place seared beef on top and roll tightly; refrigerate for 15 minutes.
  5. Roll out puff pastry on a floured surface. Brush edges with egg wash and wrap around beef log; seal edges well.
  6. Place seam-side down on a baking sheet lined with parchment paper. Brush with egg wash and bake for 25-30 minutes until golden brown.
  7. Simmer red wine with shallots until reduced by half; whisk in butter before serving as sauce.

Nutrition

Keywords: For a vegetarian option, swap mushrooms for spinach or other sautéed vegetables. Prepare the beef and mushroom filling one day ahead; wrap in pastry just before baking for freshness.

Find it online: https://cookedtotaste.com/elegant-beef-wellington-with-red-wine-jus-recipe/