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Beef Wellington Wreath with Red Wine Reduction Recipe

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4.5 from 116 reviews

This Beef Wellington Wreath is a creative twist on the classic Beef Wellington, featuring a flavorful sirloin and mushroom duxelles wrapped in prosciutto and puff pastry, baked to golden perfection. It is served with a rich red wine reduction sauce that elevates the dish with its deep, savory flavors, making it an elegant centerpiece for any special occasion or holiday meal.

Ingredients

Beef Wellington Wreath

  • 2 Puff Pastry Sheets (Pepperidge Farm Frozen Puff Pastry, thawed)
  • 12 ounces Sirloin, thinly sliced and chopped fine (or ground beef)
  • 5 slices Prosciutto (about 2.5 ounces)
  • 5 ounces Sliced Mushrooms (baby bella or white button)
  • ½ cup Diced Yellow Onion
  • 2 tablespoons Dijon Mustard
  • ½ teaspoon Dried Thyme or 1 ½ teaspoons fresh thyme
  • Salt to taste
  • Black Pepper to taste
  • 1 Large Egg
  • 1 tablespoon Water

Red Wine Reduction

  • 2 tablespoons Butter, divided
  • 1 tablespoon Minced Garlic
  • ½ teaspoon Dried Thyme
  • 1 cup Reduced-Sodium Beef Broth
  • ½ cup Red Wine or Madeira
  • 1 teaspoon Dijon Mustard
  • Black Pepper to taste

Instructions

  1. Prepare the Mushroom Duxelles: In a food processor, pulse mushrooms and onions into fine pieces to create a duxelles, or finely dice by hand if preferred.
  2. Cook the Sirloin Mixture: Heat a skillet over medium-high heat. Add sirloin, mushroom duxelles, and thyme. Season with salt and pepper. Brown the mixture for 3-4 minutes, then drain excess grease. Stir in Dijon mustard until evenly combined. Remove from heat.
  3. Preheat the Oven: Set the oven temperature to 375℉ (190℃). Line a baking sheet with parchment paper or a silicone baking mat for easy transfer and cleanup.
  4. Assemble the Wellington Wreath: Roll out both thawed puff pastry sheets and press the seams together to form one long continuous sheet. Place the prosciutto slices evenly over one side of the puff pastry sheet, then spread the sirloin mixture on top of the prosciutto. Carefully roll the sheet into a log shape.
  5. Shape the Wreath: Slice the rolled log every 1.5 inches, cutting about two-thirds through the dough. Curve the roll into a circle, sealing the ends together. Twist each sliced segment so the filling faces upward, creating a decorative wreath effect. Transfer the wreath onto the prepared baking sheet with parchment paper.
  6. Apply Egg Wash and Bake: Whisk together 1 large egg and 1 tablespoon water to make an egg wash. Brush the entire wreath generously with the egg wash to promote a golden finish. Bake in the preheated oven for 30 minutes or until the puff pastry is golden and fully cooked.
  7. Prepare the Red Wine Reduction Sauce: In a saucepan, melt 1 tablespoon of butter over medium heat. Add minced garlic and dried thyme, cooking for 1 minute until fragrant. Pour in the red wine and beef broth, simmering until the liquid reduces by half and thickens.
  8. Finish the Sauce: Stir in 1 teaspoon Dijon mustard, then remove the pan from heat. Add the remaining tablespoon of butter and whisk until the sauce is smooth and shiny. Season with black pepper to taste.
  9. Serve: Slice the beef Wellington wreath as desired and serve warm alongside the red wine reduction sauce for dipping.

Notes

  • Ensure the puff pastry is fully thawed before assembling to prevent tearing.
  • Use a food processor for the mushroom duxelles for best texture, but finely dicing by hand also works.
  • Ground beef can be used as a substitute if sirloin is unavailable, though the texture will vary slightly.
  • The red wine reduction sauce can be prepared ahead and reheated gently before serving.
  • For an extra crispy crust, brush the wreath with egg wash twice during baking, once halfway through.
  • Allow the wreath to rest a few minutes after baking before slicing to retain juices.

Find it online: https://mealoria.com/beef-wellington-wreath-with-red-wine-reduction-recipe/