Name: Beef Wellington with Truffle Red Wine Sauce Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 1.3 lb Beef fillet tenderloin, center cut; 2 tbsp Olive Oil for frying; ½ tbsp Salt, to taste; ¼ tbsp Pepper, to taste; 2 tbsp Dijon Mustard; 18 oz Mushrooms (Cremini, Swiss Brown or Button), fresh; 1 tbsp Butter for frying; 2 large Shallots, finely chopped; 1 tsp Onion powder; 2 tsp Thyme leaves, chopped; 1 tbsp Garlic paste or 3 cloves fresh garlic, crushed; 1 pinch Salt, to taste (for Duxelles); 1 pinch Pepper, to taste (for Duxelles); 1 tbsp Fresh parsley, chopped; 2 large Eggs; ⅔ cup All purpose flour; ½ cup Milk; 1 pinch Salt, to taste; ½ tbsp Fresh thyme leaves, chopped; 18 oz Pure butter puff pastry; 2 large Egg yolks (for egg wash); 1 tbsp Water (for egg wash); 1 cup Red wine (Cabernet Sauvignon); ½ cup Madeira or Port wine; 1 large Shallot, minced; 10 Black peppercorns, crushed; 2 cups Beef stock (low sodium); 1 tbsp Cornstarch with a splash of water (slurry); 1 tbsp Unsalted butter; 1 piece Dark chocolate (about 10g, 1 teaspoon)

Jump to Recipe· 4.3 from 25 reviews

If you’re looking for a truly show-stopping dish to impress your family and friends, the Beef Wellington with Truffle Red Wine Sauce Recipe is exactly what you need. This classic English centerpiece is elevated with the rich luxury of truffle-infused red wine sauce, wrapping tender, juicy beef fillet in a perfectly crisp puff pastry encasing a flavorful mushroom duxelles and delicate thyme crêpe. The layers of texture and aroma come together in a harmonious dance, making every bite unforgettable. If you cherish elegant comfort food with a gourmet twist, this recipe is your new favorite culinary adventure.

Ingredients You’ll Need

The dish shows a thick slice of meat wrapped in a golden brown, flaky pastry crust, resting on a white plate with a white marbled surface in the background. The meat inside is cooked medium rare with a rich pink center, surrounded by a dark mushroom mixture layer that separates the meat from the pastry. A dark brown sauce with a smooth and slightly chunky texture is being poured from a spoon onto the center of the meat, creating a glossy coating. The spoon is held by a woman's hand, carefully drizzling the sauce over the meat. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Beef Wellington with Truffle Red Wine Sauce Recipe lies in its simple but thoughtfully selected ingredients. Each component adds a unique element—earthy mushrooms for depth, fresh thyme for herbal brightness, and the truffle paste for luxurious aroma—ensuring a perfectly balanced dish that pleases both the eyes and the palate.

1.3 lb Beef fillet tenderloin, center cut: The star protein offering buttery texture and melt-in-the-mouth richness.
2 tbsp Olive Oil for frying: Adds a subtle fruity note while gently searing the beef.
½ tbsp salt and ¼ tbsp pepper: Essential seasonings to enhance the natural flavors of the beef and duxelles.
2 tbsp Dijon Mustard: Brings a tangy kick and acts as a delicious binding layer on the beef.
18 oz mushrooms (Cremini, Swiss Brown, or Button): The base of the mushroom duxelles, adding earthiness and moisture.
1 tbsp butter for frying: Used to sauté the mushrooms and shallots for that velvety richness.
2 large shallots, finely chopped: Pungent and sweet, providing aromatic depth.
1 tsp onion powder: Enhances the savory flavor profile subtly.
2 tsp thyme leaves, chopped: Fresh herbal notes to brighten the duxelles and crêpe.
1 tbsp garlic paste or 3 cloves fresh garlic, crushed: Adds warmth and complexity.
1 pinch salt and pepper for the duxelles: To perfectly season this flavorful filling.
1 tbsp fresh parsley, chopped: For a fresh, leafy aroma and vivid color.
2 large eggs: The base for the thyme crêpe, creating a tender wrap.
⅔ cup all-purpose flour: Gives structure to the crêpe, balancing tenderness and form.
½ cup milk: Ensures the crêpe batter is smooth and fluffy.
1 pinch salt: Elevates all the delicate flavors in the crêpe.
½ tbsp fresh thyme leaves, chopped: Infuses the crêpe with fragrant herbal notes.
18 oz pure butter puff pastry: The golden, flaky outer shell that seals in all the goodness.
2 large egg yolks and 1 tbsp water (egg wash): Creates a shiny, gorgeous glaze on the pastry crust.
1 cup Cabernet Sauvignon red wine: Forms the base of the rich sauce that complements the beef perfectly.
½ cup Madeira or Port wine: Adds sweetness and depth to the sauce.
1 large shallot, minced: Builds subtle sweetness and complexity in the sauce.
10 black peppercorns, crushed: Introduces gentle heat and aromatic spice.
2 cups low sodium beef stock: Delivers a hearty base, intensifying the sauce’s meaty richness.
1 tbsp cornstarch with water (slurry): Thickens the sauce to perfect consistency.
1 tbsp unsalted butter: Adds silkiness and shine to the finished sauce.
10g dark chocolate (about 1 teaspoon): Balances acidity with subtle bitter notes, making the sauce luxuriant.
1 tbsp truffle paste or 1 small truffle: The ultimate indulgence lending the sauce its signature earthy aroma.
2 pinches salt: Final seasoning to tie all flavors together.

How to Make Beef Wellington with Truffle Red Wine Sauce Recipe

Beef Wellington with Truffle Red Wine Sauce Recipe - Recipe Image

Step 1: Prep the Beef and Mushroom Duxelles

Start by trimming the 1.3 lb beef fillet, seasoning it generously with salt and pepper, then searing it in olive oil over high heat until all sides are beautifully browned. This seals in the juices and adds layers of flavor. Let the beef cool while you work on the mushroom duxelles, which is the finely chopped, sautéed mushroom mixture that surrounds the beef. Sauté your mushrooms, shallots, garlic, onion powder, thyme, salt, and pepper in butter until all the moisture evaporates and the mixture becomes dense and flavorful.

Step 2: Make the Thyme Crêpe

Whisk together eggs, flour, milk, salt, and fresh thyme to make a light crêpe batter. Cook thin crêpes in a non-stick pan, just enough to form a pliable wrap around the beef. This layer prevents the puff pastry from getting soggy and adds another delicate burst of herbaceousness to the Wellington.

Step 3: Assemble the Wellington

Brush the cooled beef fillet with Dijon mustard, then carefully spread the mushroom duxelles over it. Wrap the beef tightly in the thyme crêpe, then fully encase this bundle in rolled-out butter puff pastry. Use egg wash to seal the edges and brush the pastry surface, ensuring a stunning golden crust after baking.

Step 4: Bake the Wellington

Preheat your oven to 400°F (200°C) and bake the Wellington for about 35-40 minutes until the pastry is crisp and golden, and the beef is cooked to your desired doneness. Rest the Wellington for 10 minutes before slicing to let the juices redistribute, ensuring every bite is juicy and tender.

Step 5: Prepare the Truffle Red Wine Sauce

While the Wellington bakes, prepare the sauce. Sauté minced shallots in butter, then pour in the Cabernet Sauvignon and Madeira wines along with crushed black peppercorns. Reduce the mixture until syrupy, add beef stock, and simmer to concentrate the flavors. Use cornstarch slurry to thicken, then swirl in dark chocolate and truffle paste. Finish with a pinch of salt for that perfect balance of earthiness, sweetness, and acidity.

How to Serve Beef Wellington with Truffle Red Wine Sauce Recipe

Garnishes

For an elegant presentation, sprinkle finely chopped fresh parsley over the sliced Wellington. Fresh thyme sprigs or a few thin truffle slices also make excellent garnishes that echo the flavors inside, adding a luxurious touch to the plate.

Side Dishes

The richness of the Wellington pairs wonderfully with lighter sides. Consider serving garlic roasted green beans, creamy mashed potatoes, or a crisp mixed greens salad dressed with a tangy vinaigrette. These sides provide balance and freshness to offset the dish’s indulgent richness.

Creative Ways to Present

Slice the Wellington thickly and arrange the pieces slightly fanned out on warm plates. Drizzle the truffle red wine sauce generously over the top and around the plate. For a modern twist, add delicate dots of mashed parsnip or beet purée to introduce color and contrast, making your plate look as spectacular as the flavors taste.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare because it’s so delicious!), wrap them tightly in foil or cling film and keep refrigerated. Properly stored, slices will remain good for up to 2 days while maintaining moisture and flavor.

Freezing

For longer storage, freeze fully assembled but unbaked Beef Wellington by wrapping it securely in plastic wrap and aluminum foil. Freeze for up to one month. When ready, thaw overnight in the refrigerator before baking as per the recipe instructions.

Reheating

Reheat leftovers gently in a low oven at 300°F (150°C) for about 15 minutes to warm through without drying out the beef or softening the crisp pastry excessively. Avoid microwaving to preserve texture and flavor.

FAQs

Can I use a different cut of beef for this recipe?

While the center-cut beef fillet tenderloin is ideal for its tenderness and shape, you can experiment with other cuts like sirloin if trimmed well. Just be aware that the texture and cooking times may vary slightly.

Is it necessary to use truffle paste in the red wine sauce?

Truffle paste adds an unmistakable earthy luxury to the sauce, but if it is unavailable or you prefer a milder flavor, omit it or substitute with a small amount of mushroom powder for a subtler depth.

What wine pairs best with Beef Wellington with Truffle Red Wine Sauce Recipe?

A medium to full-bodied red such as Pinot Noir, Merlot, or Cabernet Sauvignon complements this dish beautifully, enhancing the savory richness and truffle aroma.

Can I prepare the Wellington in advance?

Yes! You can assemble the Wellington the day before and keep it refrigerated, then bake it fresh before serving. This makes your dinner preparation far easier and stress-free.

How do I ensure the puff pastry stays crisp?

The thyme crêpe layer acts as a moisture barrier, which helps keep the puff pastry crisp. Make sure the duxelles is well cooked and dry before assembling and always brush the pastry well with egg wash for a golden seal.

Final Thoughts

I cannot recommend the Beef Wellington with Truffle Red Wine Sauce Recipe enough for those special occasions when you want to wow your guests or treat yourself to something truly magnificent. It’s a recipe that feels intricate but is surprisingly approachable, and the end result is a luxurious meal full of warmth, flavor, and love. Gather your ingredients, embrace the process, and enjoy every satisfying bite of this timeless classic reimagined with a decadent truffle twist.