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Recipes

Beef Wellington with Porcini Red Wine Reduction Sauce

Author: Eliza Adam
Serves: Serves 6 to 8

With just four ingredients, this dish speaks for itself; it is a dish that does not shy away from being rich and luxurious tasting.
With just four ingredients, this dish speaks for itself; it is a dish that does not shy away from being rich and luxurious tasting. Almost all the preparation can be done well in advance, making it easier to bake just before serving.

Ingredients

  • 1 2½ to 3-lb. Harris Ranch beef tenderloin, trimmed
  • Salt and freshly ground black pepper

Mushroom Duxelle

  • 1 T unsalted butter
  • 2 T extra virgin olive oil
  • 1 small onion, finely chopped
  • 4 oz. Crimini mushrooms, finely chopped
  • 4 oz. Portobello mushrooms, finely chopped
  • ½ T fresh parsley, chopped
  • ½ C dry white wine
  • 3 T heavy cream
  • Salt and freshly ground black pepper
  • All-purpose flour, for dusting
  • 1 lb. frozen puff pastry, thawed, plus more for garnish if desired
  • ½ lb. truffle mousse pâté
  • 1 large egg, lightly beaten

Porcini Red Wine Reduction Sauce

  • ½ oz. porcini mushrooms, dried
  • 1-2 T extra virgin olive oil
  • 2 T shallot, finely chopped
  • ¾ C dry red wine
  • ½ oz. beef/veal demi glace, dissolved in ¾ C warm water
  • 2 T unsalted butter, chilled
  • Salt and freshly ground black pepper

Preparation

Beef Wellington

  1. Tie tenderloin with kitchen twine in 1″ increments to form a uniform piece so it will hold its shape during cooking.
  2. Heat a large, heavy skillet over medium-high heat. Season beef with 1 t. salt and ¼ t. pepper. Once the skillet is hot, add beef and sear until browned on all sides. Remove beef from the pan and let cool completely. Cut and remove twine. Chill the tenderloin until ready to assemble and meat has become cool, at least 1 hour or overnight.
  3. In another heavy skillet, heat the butter and oil over medium-high heat. Once butter is melted, sauté onions until tender and golden, about 4 minutes. Add all the mushrooms and lower the heat to medium-low; cook mushrooms, stirring occasionally, until they are tender and the liquid is evaporated. Add white wine and cook an additional 4 minutes, or until the wine has been absorbed. Add in the cream, season with salt and pepper, and cook just until the mixture holds its shape when stirred. Mix in chopped parsley. Remove from heat and let cool completely at room temperature or in the refrigerator for up to a day.
  4. On a lightly floured surface, roll the puff pastry into a rectangle approximately ¼” thick and big enough to enclose the beef. It may be necessary to lay out 2 pieces of pastry, overlapping on the long side and rolling into one large piece. Spread the top and sides of the tenderloin evenly with half of the truffle mousse pate and spread half of the mushroom mixture evenly over the top of the mousse layer.
  5. Invert the tenderloin carefully, coated side down, onto the middle of the puff pastry. Spread another layer of truffle mousse on the top and sides of the tenderloin. Spread remaining mushrooms over the mousse. Fold up the long sides of dough to enclose the tenderloin, brushing edges with beaten egg to seal. Fold the ends of the dough over the tenderloin, trimming if necessary, and seal them with beaten egg. Transfer the tenderloin, seam side down, to a baking sheet. For an extra touch, roll out any extra dough and cut into shapes to arrange on the dough decoratively, brush them with the remaining beaten egg. Chill the tenderloin for at least 2 hours or overnight.
  6. Preheat oven to 400°. Bake the tenderloin on the middle rack for 30 minutes. Reduce the heat to 350° and bake for an additional 5 to 10 minutes or until the internal temperature of the meat registers 135° for medium-rare. If the dough becomes too browned while cooking, cover with foil. Let rest on a cutting board for 10 minutes before slicing and serving.

Porcini Red Wine Reduction Sauce

  1. Begin by rehydrating porcini mushrooms, place them in a small bowl and cover with hot water, let sit for at least 5 minutes. Drain and chop before using.
  2. Heat the olive oil in a sauté pan over medium heat. Add the shallots and sauté until they become translucent and tender. Add the porcini and sauté for a few additional minutes.
  3. Add the wine and demi glace, cook until the sauce is reduced and thickened. Remove from the heat and add butter, stirring constantly until smooth. Season with salt and pepper. Serve warm alongside the Beef Wellington.