Dinner

Beef Wellington Wreath Recipe

ByLila Prescott September 17, 2026September 17, 2026

Introduction

The Beef Wellington Wreath is a festive and elegant twist on the classic beef Wellington. Tender sirloin, savory mushroom duxelles, and prosciutto are wrapped in flaky puff pastry and baked into a beautiful wreath shape, perfect for holiday gatherings or special occasions.

The image shows a round wooden tray with a ring of golden brown stuffed pastry rolls, each filled with dark minced meat and herbs, arranged around a small white bowl of thick brown sauce with green herb flecks. Fresh green rosemary sprigs and dark purple olives are placed between the pastry rolls and around the bowl, adding color and texture contrast. The tray sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Puff Pastry Sheets, thawed (Pepperidge Farm recommended)
12 ounces Sirloin, thinly sliced and chopped fine (or substitute ground beef)

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

Ingredients for Red Wine Reduction

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

Step 1: In a food processor, pulse mushrooms and onions until finely chopped to create duxelles. Alternatively, finely dice by hand.
Step 2: Heat a skillet over medium-high heat and cook sirloin, mushrooms, onions, and thyme together. Season with salt and pepper. Brown for 3-4 minutes, drain any grease, then stir in Dijon mustard. Set aside.
Step 3: Preheat the oven to 375℉. Line a baking sheet with parchment paper or a silicone baking mat.

Step 4: Roll out both puff pastry sheets and press the seams together to form one long sheet. You may place parchment underneath now or wait until the wreath is formed.
Step 5: On one side of the pastry sheet, layer the prosciutto, then spread the sirloin mixture evenly over it. Roll the layered pastry into a log.
Step 6: Slice the log every 1.5 inches about two-thirds through, then curve the sliced log into a circle to form a wreath and seal the ends together. Twist each cut piece so the filling faces up. Place the wreath on the parchment-lined baking sheet.

Step 7: Whisk together the egg and water to make an egg wash. Brush the entire wreath with the egg wash and bake for 30 minutes until golden and cooked through.
Step 8: To make the red wine reduction, melt 1 tablespoon of butter in a saucepan over medium heat. Add garlic and thyme and cook for 1 minute.
Step 9: Pour in red wine and beef broth, then simmer until reduced by half and thickened.

Step 10: Stir in Dijon mustard, remove from heat, and add the remaining tablespoon of butter. Whisk until smooth, season with black pepper, and serve warm alongside the beef Wellington wreath as a dipping sauce.

Tips & Variations

For a quicker option, use ground beef instead of sirloin slices.
Fresh thyme adds a brighter flavor, but dried thyme works well if fresh isn’t available.

Make sure to drain excess grease after cooking the sirloin mixture to prevent soggy pastry.
Serve with a crisp green salad for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350℉ oven for 10-15 minutes to keep the pastry crisp. The red wine reduction can be refrigerated separately and reheated on the stove over low heat.

How to Serve

A white bowl filled with brown sauce speckled with herbs sits in the center of a wooden round tray. Around the bowl is a ring of golden-brown puff pastry rolls stuffed with a dark brown filling, arranged closely together. Fresh rosemary sprigs and small dark red olives are placed evenly around the bowl, adding green and deep red accents. The tray is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the Beef Wellington Wreath ahead of time?

Yes, you can assemble the wreath and refrigerate it before baking. Just cover it tightly and bake within 24 hours for the best freshness.

What can I substitute for puff pastry if unavailable?

While puff pastry is ideal for its flakiness, you can use phyllo dough for a lighter, crispier texture or a pie crust for a sturdier base, though the texture will differ.