Beef Wellington Wreath with Red Wine Reduction Recipe
This Beef Wellington Wreath is a festive and elegant twist on the classic dish, featuring a savory mixture of sirloin, prosciutto, mushrooms, and onions wrapped in flaky puff pastry. Accompanied by a rich red wine reduction sauce, this recipe combines robust flavors and impressive presentation, perfect for special occasions or holiday dinners.
- Prep Time: 10 minutes
- Cook Time: 44 minutes
- Total Time: 54 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
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 as a substitute)
- 5 slices Prosciutto (about 2.5 ounces)
- 5 ounces Sliced Mushrooms (baby bella or white button mushrooms)
- 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 Sauce
- 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
- Prepare Duxelles: In a food processor, pulse mushrooms and onions until finely chopped. Alternatively, finely dice by hand to create the duxelles.
- Cook Filling: Heat a skillet over medium-high heat and cook the sirloin, prepared mushrooms, onions, and thyme, seasoning with salt and pepper. Brown the mixture for 3-4 minutes, drain excess grease, and stir in Dijon mustard.
- Preheat Oven: Set the oven to 375℉ (190℃) and line a baking sheet with parchment paper or a silicone mat for easy cleanup and transferring.
- Prepare Puff Pastry: Roll out both thawed puff pastry sheets and press the seams together to form one long sheet. You may place parchment paper underneath now or after shaping the wreath, depending on convenience.
- Assemble Wreath: On one side of the pastry sheet, layer the prosciutto slices evenly, then spread the sirloin mixture on top. Roll the pastry into a log tightly. Slice the log every 1.5 inches about two-thirds through. Curve this into a circle, sealing the ends. Twist each cut segment so the filling faces upward, shaping the wreath on the parchment paper placed on the baking sheet.
- Apply Egg Wash and Bake: Beat one large egg with one tablespoon of water and brush the mixture over the pastry to achieve a golden crust. Bake for 30 minutes until pastry is puffed and golden brown.
- Make Red Wine Reduction Sauce: In a saucepan, melt 1 tablespoon butter over medium heat. Add minced garlic and thyme, cooking for 1 minute until fragrant. Add red wine and reduced-sodium beef broth, simmering until reduced by half and thickened. Stir in Dijon mustard, remove from heat, and whisk in remaining tablespoon of butter until sauce is smooth. Season with black pepper to taste.
- Serve: Serve the warm beef Wellington wreath with the red wine reduction as a flavorful dipping sauce.
Notes
- You can substitute ground beef for sirloin if preferred, but thinly sliced sirloin adds more texture.
- Be careful not to cut all the way through the pastry when slicing to maintain the wreath shape.
- Use a silicone baking mat for easier transferring and cleanup.
- Let the puff pastry thaw completely before rolling to avoid cracking.
- The red wine reduction can be prepared ahead to save time on serving day.
