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Date Night Delight Beef Wellington with Red Wine Sauce for Two

Beef Wellington with Red Wine Sauce for Two

Make your date night special with this classic Beef Wellington served with a rich red wine sauce. This indulgent dish, ideal for two, combines the finest beef tenderloin with a savory mushroom duxelles and prosciutto, all wrapped up in a crisp, golden puff pastry. Serve it with a homemade red wine sauce for a dining experience that is sure to impress.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 54 minutes
Course Main Course
Cuisine English
Servings 2 people
Calories 850 kcal

Equipment

  • Oven
  • Baking Sheet
  • Frying Pan
  • Food processor
  • Pastry brush

Ingredients
  

For the Beef Wellington:

  • 2 beef tenderloin steaks 150g each
  • 2 slices prosciutto
  • 200 g mixed mushrooms
  • 1 small shallot finely chopped
  • 2 cloves of garlic minced
  • 1 tbsp fresh thyme leaves
  • 2 tbsp Dijon mustard
  • 300 g puff pastry
  • 1 egg for egg wash

For the Red Wine Sauce:

  • 1 cup red wine
  • 1 cup beef stock
  • 1 small shallot finely chopped
  • 1 tsp fresh thyme leaves
  • 2 tbsp butter
  • salt to taste
  • pepper to taste

Instructions
 

  • Preheat your oven to 200°C (400°F).
  • Prepare the mushroom duxelles: In a food processor, blend the mushrooms, shallots, garlic, and thyme until finely chopped. Transfer the mixture to a hot frying pan with a little oil and cook until all the moisture evaporates and the mixture becomes pasty.
  • Sear the Beef: Season the beef tenderloins with salt and pepper. In a hot pan, sear the beef on all sides until golden brown, then remove from the heat and brush them generously with Dijon mustard. Allow it to cool.
  • Assemble the Wellington: On a clean surface, lay out the puff pastry. Place a slice of prosciutto, then a spoonful of mushroom duxelles, and finally the beef. Wrap the beef tightly and seal the ends. Repeat the process for the other piece of beef.
  • Egg Wash: Beat the egg and brush it over the pastry to get a golden crust.
  • Bake: Place the wrapped beef on a baking sheet and bake for 20-25 minutes for medium-rare, or longer if desired.
  • Prepare the Sauce: While the beef is baking, prepare the sauce by sautéing the shallots in a pan with butter until translucent. Add the thyme, red wine, and beef stock. Simmer until the sauce reduces to half, then strain it to get a smooth sauce. Add salt and pepper to taste.
  • Serve: Let the beef wellington rest for 10 minutes after taking it out of the oven, then slice it in half to reveal the medium-rare center. Serve it with a generous drizzle of the red wine sauce.

Nutrition

Serving: 3005Calories: 850kcalCarbohydrates: 38gProtein: 50gFat: 50gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 150mgSodium: 620mgPotassium: 950mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 4mgCalcium: 50mgIron: 6mg
Keyword Beef, beef wellington, red wine, red wine reduction
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