Hearty Beef Wellington with Red Wine Sauce
60m PREP
45m COOK
6 SERVINGS
700 CAL/SERV
Overview
A classic and indulgent dish featuring tender beef wrapped in a flaky pastry, paired with a rich and velvety red wine sauce.
Macronutrients per serving
130
grams
Protein
35.0g 27%
Fat
45.0g 35%
Carbs
50.0g 38%
Rich in nutrients
Iron
15% DV
Essential for blood production
Vitamin B12
60% DV
Crucial for nerve function
Zinc
30% DV
Supports immune system
Selenium
40% DV
Important for metabolism
Ingredients
Main Ingredients
- 2 pounds beef tenderloin trimmed
- 2 tablespoons olive oil
- 1 pound mushrooms finely chopped
- 1 tablespoon butter
- 2 tablespoons Dijon mustard
- 8 slices prosciutto
- 1 pound puff pastry thawed
- 1 piece egg beaten
Red Wine Sauce
- 1 cup red wine
- 1 cup beef stock
- 1 tablespoon butter
- 1 tablespoon flour
- 1 teaspoon fresh thyme chopped
- 1 clove garlic minced
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Season the beef tenderloin with salt and pepper. In a hot pan, heat olive oil and sear the beef on all sides until browned. Remove and let cool.
- 3 In the same pan, add butter and cook mushrooms over medium heat until all moisture is evaporated. Let the mixture cool.
- 4 Brush the cooled beef with Dijon mustard. Lay out the prosciutto slices on a piece of cling film, spread the mushroom mixture on top, and place the beef in the center. Wrap tightly and refrigerate for 15 minutes.
- 5 Roll out the puff pastry on a floured surface. Unwrap the beef from the cling film and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges. Brush with beaten egg.
- 6 Place the wrapped beef on a baking sheet and bake for 25-30 minutes until the pastry is golden brown. Let it rest before slicing.
- 7 For the sauce, heat butter in a pan, add flour, and cook for a minute. Pour in red wine and beef stock, add thyme and garlic, and simmer until reduced and thickened. Strain before serving.