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Beef Wellington Wreath with Red Wine Reduction Sauce Recipe

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5 from 39 reviews

This elegant Beef Wellington Wreath combines tender sirloin, savory mushroom duxelles, and prosciutto wrapped in flaky puff pastry, baked to golden perfection. Served with a rich red wine reduction sauce, it makes a stunning centerpiece perfect for special occasions or festive dinners.

Ingredients

Beef Wellington Wreath

  • 2 sheets puff pastry, thawed (such as Pepperidge Farm)
  • 12 ounces sirloin, thinly sliced and finely chopped
  • 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 1½ 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

  1. Prepare mushroom duxelles: In a food processor, pulse mushrooms and onions into fine pieces or finely dice by hand to create the duxelles.
  2. Cook sirloin mixture: Heat a skillet over medium-high heat and cook the sirloin, mushroom duxelles, and thyme. Season with salt and black pepper. Brown the mixture for 3 to 4 minutes, then drain excess grease and stir in Dijon mustard thoroughly.
  3. Preheat oven and prepare puff pastry: Preheat your oven to 375℉. Line a baking sheet with parchment paper or a silicone baking mat. Roll out both puff pastry sheets and press the seams together to form one long sheet. Place parchment paper underneath if preferred for easier transfer.
  4. Assemble the wreath: On one side of the puff pastry sheet, evenly layer prosciutto followed by the sirloin mixture. Carefully roll into a log shape. Make slices every 1.5 inches about two-thirds through the roll. Gently curve the log into a circle, sealing the ends, and twist each cut segment so the filling faces upward. Place on the prepared baking sheet.
  5. Apply egg wash and bake: Brush the assembled wreath with an egg wash made by whisking together 1 large egg and 1 tablespoon water. Bake the wreath in the preheated oven for 30 minutes or until golden brown and cooked through.
  6. Prepare red wine reduction sauce: Melt 1 tablespoon butter in a saucepan over medium heat. Add minced garlic and dried thyme, cooking for 1 minute until fragrant. Pour in red wine and beef broth, then simmer until the liquid reduces by half and thickens slightly. Stir in Dijon mustard, remove from heat, and whisk in remaining tablespoon of butter until smooth. Season with black pepper to taste.
  7. Serve: Serve the warm beef Wellington wreath with the red wine reduction sauce as a delicious dipping accompaniment.

Notes

  • Make sure to properly seal the ends of the wreath to prevent filling from leaking during baking.
  • Using a food processor for the mushroom duxelles speeds up preparation and ensures even texture.
  • You can substitute ground beef for sirloin for easier assembly and handling.
  • If you prefer a milder wine sauce, use a lighter red wine or reduce the red wine quantity slightly.
  • Allow the puff pastry to thaw completely for the best texture and easier handling.

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