Beef Wellington Wreath with Red Wine Reduction Recipe

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Warm & Familiar Beef Wellington Wreath with Red Wine Reduction Recipe

There’s something magical about gathering around the table with friends or family and serving a dish that’s both impressive and deeply comforting. This Beef Wellington Wreath with Red Wine Reduction Recipe hits that sweet spot perfectly. It’s a beautiful twist on a classic Beef Wellington, wrapped in a charming wreath shape that’s as delightful to look at as it is to eat.

I love when a recipe invites you to slow down and savor every moment, from the fragrant mushroom-duxelles filling to the buttery puff pastry that crisps up golden and flaky. You’ll notice the richness from the tender sirloin combined with the saltiness of prosciutto, all tied together with a velvety red wine reduction that’s just bursting with depth.

Trust me, once you take this Beef Wellington Wreath out of the oven, your kitchen will fill with that irresistible aroma that pulls everyone into the room, ready to dig in. Let’s roll up our sleeves and get started—you’ll be amazed at how approachable and rewarding this dish can be.

Ingredient Breakdown

• Puff Pastry Sheets: Flaky, buttery layers that wrap the wreath; Pepperidge Farm works beautifully and is easy to find.
• Sirloin: Thinly sliced to get tender, flavorful bites; ground beef is a convenient swap if you prefer.
• Prosciutto: Adds a salty, delicate note and helps keep the filling moist.
• Mushrooms (Baby Bella or Button): Create the earthy, velvety duxelles that complement the beef perfectly.
• Yellow Onion: Adds subtle sweetness and balances the savory mushrooms.
• Dijon Mustard: Brings a gentle tang that ties the filling together and heightens flavor complexity.
• Thyme (dried or fresh): Offers herbal depth; fresh thyme imparts a brighter punch.
• Egg and Water (Egg Wash): Gives the pastry a golden, shiny finish with a slight crisp edge.
• Red Wine & Beef Broth: Simmered into the reduction for a rich, concentrated sauce with layers of flavor.
• Garlic: Infuses warmth and savory notes into the red wine reduction.

Before You Start

Prepping ahead really sets this recipe up for success. Make sure your puff pastry is fully thawed but still cold—this helps it roll out smoothly without sticking or tearing. Chop and measure all your ingredients beforehand (mise en place), because things move quickly once you start cooking. Lastly, preheat your oven to 375°F so it’s ready to give the pastry a perfect golden bake as soon as you shape your wreath.

How to Make Beef Wellington Wreath with Red Wine Reduction Recipe

1. Prepare the mushroom duxelles: Pulse the mushrooms and onion in a food processor until very fine, or finely dice by hand if you prefer a bit more texture. This step is key because it creates a velvety base that melds beautifully with the beef and prevents sogginess in the pastry.
2. Cook the filling: Heat a skillet over medium-high heat and add the sirloin, finely chopped mushrooms, onions, and thyme. Season generously with salt and pepper. Sauté until the meat browns and the mixture releases a fragrant steam, about 3-4 minutes. Then drain any excess grease to keep the wreath from being greasy. Stir in the Dijon mustard for subtle tang and extra depth.
3. Preheat the oven: Set the temperature to 375°F and line a baking sheet with parchment paper or a silicone mat to prevent sticking and make clean-up easier.
4. Roll out the puff pastry: Place your two sheets side by side and carefully press the seams to join them into one long sheet. You can work on parchment paper now or place it on once it’s formed—whichever feels simpler for you when transferring to the baking tray.
5. Layer and roll: On one half of the pastry sheet, lay down your prosciutto slices, then spread the sirloin mixture evenly over. Roll this into a tight log, pressing slightly as you go.
6. Slice and shape the wreath: Cut the log into 1.5-inch slices, slicing about two-thirds through (so they stay connected). Curve the strip into a circle, sealing the ends together. Twist each slice gently so the filling faces upward—this creates a beautiful rose-like effect that’s a feast for the eyes and palate alike.
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Cook Like a Pro

When rolling and shaping, keep the dough chilled if it becomes sticky—it makes handling so much easier and prevents tearing. Also, twisting the slices with the filling on top not only looks elegant but helps steam escape during baking so your pastry stays crisp instead of soggy.

7. Brush with egg wash: Whisk together one large egg with a tablespoon of water and gently brush over the entire wreath. This step helps develop that buttery, golden crust that’s both beautiful and delicious.
8. Bake: Slide the wreath onto your baking sheet and bake for 30 minutes. You’ll want to look for puffed, golden pastry with slightly crisp edges and a tender but cooked filling inside.
9. Make the red wine reduction: While your wreath bakes, melt a tablespoon of butter in a saucepan over medium heat. Add minced garlic and thyme, cooking until fragrant—about one minute. Pour in the red wine and beef broth, then let it simmer until it’s reduced by half and thickened to a luscious sauce consistency. Stir in Dijon mustard, remove from the heat, and whisk in the remaining butter for a smooth finish. Season with black pepper to taste.
10. Serve warm: Slice your Beef Wellington Wreath and serve it with generous spoonfuls of the red wine reduction on the side. You’ll notice how the sauce’s richness balances the savory filling and crisp pastry perfectly.

Flavor Variations for Beef Wellington Wreath with Red Wine Reduction Recipe

• Swap sirloin for ground beef or lamb: If you want a slightly different texture or flavor, ground lamb adds a wonderful earthiness.
• Add fresh herbs: Mix in chopped rosemary, sage, or parsley for an herbal lift that brightens up the rich filling.
• Try sun-dried tomatoes: Adding a few finely chopped sun-dried tomatoes into the mushroom mixture gives a sweet, tangy twist.
• Include grated Parmesan or Gruyère cheese: Sprinkle some cheese between the prosciutto and filling for an indulgent melt-in-your-mouth layer.
• Make it spicy: Stir in a pinch of red pepper flakes or a dash of smoked paprika to the beef mixture for a gentle warmth.
• Use Madeira instead of red wine: This swaps in a deeper, slightly sweeter profile for the reduction sauce.

Storage, Freezer & Reheat Tips

• Refrigerate: Store leftover Beef Wellington Wreath tightly wrapped in the fridge for up to 3 days. The pastry softens a bit but remains tasty.
• Freeze: Wrap the unbaked wreath tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
• Reheat: Warm leftovers in a 350°F oven for 10-15 minutes to revive the crispiness of the pastry without drying out the filling.
• Sauce storage: Keep the red wine reduction in an airtight container in the fridge for 4-5 days. Reheat gently on the stove, whisking to restore smoothness.

Beef Wellington Wreath with Red Wine Reduction Recipe FAQs

• Can I use other cuts of beef? Yes! While sirloin is tender and flavorful, ground beef or tenderloin can work well for different textures and budgets.
• Is it okay to prepare the filling ahead? Absolutely. You can make the duxelles and cook the meat mixture a day ahead and refrigerate, which helps flavors meld.
• What if I don’t have puff pastry? Phyllo dough or pie crust can be an alternative, though puff pastry creates the signature flaky layers.
• How do I know when the wreath is done baking? Look for a puffed, golden crust with a firm but tender filling—the pastry edges should be crisp without burning.
• Can the red wine reduction be made without alcohol? Yes. Substitute red wine with unsweetened grape juice or beef broth with a splash of balsamic vinegar for similar depth.

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