Description

This Beef Wellington Wreath is a festive and flavorful twist on the classic beef Wellington. It features tender sirloin mixed with savory duxelles of mushrooms and onions, wrapped in layers of prosciutto and golden puff pastry shaped into a beautiful wreath. Served with a rich red wine reduction, this appetizer or main dish is perfect for holiday gatherings or special occasions.

Ingredients

Scale

Beef Wellington Wreath

2 Puff Pastry Sheets, thawed (such as Pepperidge Farm Frozen Puff Pastry)
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 mushrooms)
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

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

Prepare the Duxelles: In a food processor, pulse mushrooms and onions until finely chopped, or finely dice by hand to make duxelles.
Cook the Filling: Heat a skillet over medium-high heat. Add the sirloin, mushroom-onion mixture, and thyme. Season with salt and black pepper. Cook and brown for 3-4 minutes until the beef is cooked through. Drain excess grease, then stir in the Dijon mustard. Remove from heat and let cool slightly.
Preheat and Prepare Pastry: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Assemble the Wreath: Roll out the two puff pastry sheets side by side and press the seams together to form one long sheet. On one side of the sheet, layer the prosciutto slices evenly, then spread the sirloin mixture over the prosciutto. Roll the pastry into a log shape carefully.
Shape and Cut: Slice the log every 1.5 inches about two-thirds of the way through the roll without cutting all the way through. Curve the log into a circle to form a wreath and seal the ends together by pinching. Twist each cut piece so that the filling faces upwards. Place the wreath on the prepared parchment paper on the baking sheet.
Apply Egg Wash and Bake: Beat the egg with water to make an egg wash and brush it generously over the puff pastry surface. Bake the wreath for 30 minutes or until golden and puffed.
Make the Red Wine Reduction: In a saucepan, melt 1 tablespoon of butter over medium heat. Add minced garlic and thyme and cook for 1 minute until fragrant. Pour in red wine and beef broth and simmer until the liquid has reduced by half and thickened slightly.
Finish the Sauce: Stir in Dijon mustard, remove from heat, and whisk in the remaining 1 tablespoon of butter until the sauce is smooth. Season with black pepper to taste.
Serve: Serve the beef Wellington wreath warm with the red wine reduction sauce as a dipping accompaniment.

Notes

You can substitute ground beef for sirloin if desired.
Use fresh thyme for more aromatic flavor if available.
Thaw puff pastry sheets completely before rolling for best results.
Ensure to slice the pastry log two-thirds through to allow twisting without cutting the shape apart.
The red wine reduction adds a rich complement to the beef and enhances the overall flavor.
Leftovers can be reheated gently in the oven to maintain pastry crispness.

Prep Time: 10 minutes
Cook Time: 44 minutes
Category: Appetizer, Main Dishes
Method: Baking
Cuisine: American, French

Keywords: Beef Wellington, Puff Pastry, Holiday Appetizer, Beef Recipe, Red Wine Sauce, Festive Recipe