Chef Jim creates another culinary classic, Beef Wellington. The most elegant meal and the perfect dish for Christmas, Hanukkah or New Year’s Eve. This savory delight pairs perfectly with our 2018 Nunes Vineyard, Pinot Noir.
*If the recommended vintage is sold out, this recipe will pair well with any vintage of the recommended wine.
Beef Wellington Recipe
Serves 6 – 8 people
- 3 lbs. center cut beef tenderloin, trimmed
- 3 Tbsp. Olive oil
- 10-12 thin slices prosciutto
- Red Wine Duxelles
- 3 Tbsp. Dijon mustard
- 1.1 lb. (2 sheets) puff pastry, thawed
- 1 egg, beaten
- Salt and pepper to taste
**Red Wine Duxelles Ingredients**
- 1/4 Cup shallots coarsely chopped
- 1 Tbsp. peeled garlic, minced
- 3/4 lb. White button or crimini mushrooms, coarsely chopped
- 4 Tbsp. butter
- 1 Tbsp. olive oil
- 1/4 Cup red wine
- 2 Tbsp. parsley, chopped
- Salt and pepper to taste
Put shallots and garlic in a food processor and pulse until finely chopped. Put butter and olive oil in a medium sauté pan over medium high heat. Add shallot mixture and cook until soft, 2-3 minutes. In same processor add mushrooms and pulse until finely chopped. Add to shallot mixture and cook for 4 minutes, stirring occasionally/ Add wine and let reduce until liquid is gone, 6-8 minutes Remove from heat; add parsley and season with salt and pepper. Let cool before putting on top of prosciutto.
Pre-heat oven to 400°. Season meat with salt and pepper. Tie beef in 4 places so it will hold its shape while cooking. Rub with half the olive oil and season with salt and pepper. Heat a large skillet with the remaining olive oil and sear meat on all sides, 2 minutes per side. Remove from heat and let cool.
While cooking meat, layer the prosciutto overlapping on a piece of plastic wrap 4 inches longer than the meat. Spread the duxelles over prosciutto in a thin layer and season with salt and pepper. Cut twine off cooled filet and coat all over with Dijon mustard. Place on top of prosciutto and roll tightly using the plastic wrap tucking in the ends. Put in refrigerator for 30 minutes.
Flour a cutting board and place 1 sheet puff pastry on top and roll out to ¼ inch thickness. Remove plastic wrap from the filet and place the meat on top of puff pastry with prosciutto on top. Brush the outside margins of the puff pastry with the beaten egg. Place the second ¼ inch thick sheet of puff pastry over meat and press to seal. Trim the edges and completely seal meat with puff pastry. Lightly score the top with 6 slits with a sharp knife. Brush all over the top with egg wash. Spray a sheet pan with oil and place the filet on top. Put tray in the pre-heated oven for 35-50 minutes, depending on the size of meat and temperature desired. Check with a meat thermometer; 125° for medium-rare. Remove and let rest for 10-20 minutes. Slice across into 6 or 8 portions and serve warm or at room temperature.
Serve with sautéed spinach, roast potatoes, a red wine shallot, and beef sauce. Perfectly paired with our 2018 Nunes Vineyard, Pinot Noir.
Check out our Salmon Wellington recipe! Click to View.