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Perfect Heart-Shaped Beef Wellington Recipe with Easy Red Wine Reduction Sauce

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A romantic and festive beef Wellington shaped into a heart, featuring tender beef fillet wrapped in prosciutto and mushroom duxelles, baked in buttery puff pastry, served with a rich red wine reduction sauce.

Ingredients

Scale
  • 1 lb (450 g) beef tenderloin fillet, trimmed and tied
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, softened
  • 6–8 thin slices prosciutto
  • 1 tsp fresh thyme, finely chopped
  • 10 oz (280 g) cremini or button mushrooms, finely chopped
  • 1 medium shallot, finely minced
  • 2 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 2 tbsp dry white wine (optional)
  • Salt and pepper, to taste
  • 1 package frozen puff pastry sheets (about 14 oz / 400 g), thawed
  • 1 egg yolk beaten with 1 tsp water (for egg wash)
  • 1 cup (240 ml) red wine (dry, good-quality, e.g., Cabernet Sauvignon or Merlot)
  • 1 cup (240 ml) beef stock, low sodium preferred
  • 1 small shallot, finely chopped
  • 2 tbsp unsalted butter, cold (for finishing sauce)
  • 2 fresh thyme sprigs
  • Salt and pepper, to taste

Instructions

  1. Season the beef tenderloin generously with salt and freshly ground black pepper on all sides.
  2. Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat until shimmering (about 3 minutes).
  3. Sear the beef on all sides, about 2 minutes per side, until nicely browned but still rare inside.
  4. Remove from heat, add 2 tablespoons softened butter and fresh thyme, spoon over the beef, and set aside to cool completely (about 20 minutes).
  5. In the same skillet, melt 1 tablespoon butter over medium heat.
  6. Add minced shallots and garlic, sauté until fragrant and translucent (about 2 minutes).
  7. Add finely chopped mushrooms and cook, stirring often, until all moisture evaporates and mixture turns paste-like (about 10-12 minutes).
  8. If using, splash in 2 tablespoons dry white wine to deglaze and cook until liquid evaporates.
  9. Season with salt and pepper, then transfer to a bowl to cool.
  10. Lay out prosciutto slices on a sheet of plastic wrap, overlapping slightly to form a rectangle.
  11. Spread the mushroom duxelles evenly over the prosciutto.
  12. Place the cooled beef fillet on top, then use the plastic wrap to carefully roll and tighten the prosciutto around the beef, forming a compact log.
  13. Chill this in the fridge for 15 minutes to set its shape.
  14. Roll out the thawed puff pastry sheet on a lightly floured surface to about 12×12 inches (30×30 cm).
  15. Remove the beef log from plastic wrap and place it in the center of the pastry.
  16. Carefully shape the puff pastry around the beef, trimming excess pastry.
  17. Use a sharp knife to cut the pastry into a large heart shape around the beef.
  18. Press edges to seal, then transfer to a parchment-lined baking sheet with the seam side down.
  19. Use leftover pastry scraps to cut out small decorative hearts or leaves and place them on top.
  20. Brush the entire pastry lightly with beaten egg yolk mixed with water.
  21. Chill the assembled Wellington for 10-15 minutes to firm up the pastry.
  22. Preheat oven to 400°F (200°C).
  23. Bake the Wellington for 25-30 minutes, or until the pastry is golden brown and crisp.
  24. Use a meat thermometer to check the internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare.
  25. Let the Wellington rest for 10 minutes after baking before slicing to keep juices locked in.
  26. While the Wellington bakes, combine red wine, beef stock, chopped shallot, and thyme sprigs in a small saucepan.
  27. Bring to a boil, then reduce heat and simmer until the liquid reduces by half and thickens slightly (about 15-20 minutes).
  28. Remove thyme sprigs, whisk in cold butter to finish the sauce, and season with salt and pepper.
  29. Keep sauce warm until serving.

Notes

Use a meat thermometer for perfect doneness. Chill the beef and assembled Wellington to prevent soggy pastry. Use gluten-free puff pastry and substitute prosciutto for ham for dietary adaptations. Whisk cold butter into the sauce at the end for a glossy finish.

Nutrition

Keywords: beef Wellington, heart-shaped, red wine reduction, romantic dinner, puff pastry, mushroom duxelles, prosciutto, special occasion

Find it online: https://breezybake.com/perfect-heart-shaped-beef-wellington-recipe-with-easy-red-wine-reduction-sauce/