Beef Wellington with Red Wine Jus

Beef Wellington is the ultimate centerpiece for a festive dinner. This luxurious dish features perfectly cooked beef fillet wrapped in a layer of mushroom duxelles and prosciutto, encased in golden puff pastry. Paired with a rich red wine jus, it’s a dish that exudes elegance and indulgence.

For the Beef Wellington:
• 1 kg beef fillet (trimmed)
• 2 tbsp olive oil
• 500g mushrooms (finely chopped)
• 2 tbsp butter
• 1 tbsp fresh thyme (chopped)
• 100g prosciutto slices
• 2 sheets of puff pastry
• 1 egg yolk (beaten with 1 tbsp water)
• Salt and pepper to taste

For the Red Wine Jus:
• 1 tbsp olive oil
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• 1 tbsp tomato paste
• 1 cup red wine
• 1 cup beef stock
• 1 tbsp unsalted butter
• 1 tsp fresh thyme leaves

Step 1: Prepare the Beef Fillet
1. Season the beef fillet generously with salt and pepper.
2. Heat olive oil in a skillet over high heat. Sear the beef fillet on all sides for 1–2 minutes per side until browned. Remove and let cool.

Step 2: Make the Mushroom Duxelles
1. In the same skillet, melt butter over medium heat. Add chopped mushrooms and thyme.
2. Cook until the mushrooms release their liquid and become a paste-like consistency. Season with salt and pepper, then let cool.

Step 3: Assemble the Wellington
1. Lay out a sheet of plastic wrap. Arrange the prosciutto slices in an overlapping layer. Spread the mushroom duxelles evenly over the prosciutto.
2. Place the seared beef fillet in the center and use the plastic wrap to tightly roll it into a log. Chill for 30 minutes.
3. Roll out the puff pastry and unwrap the beef from the plastic wrap. Place it on the pastry and wrap tightly, sealing the edges with egg wash.
4. Brush the top of the Wellington with egg wash and chill for 20 minutes.

Step 4: Bake the Wellington
1. Preheat your oven to 200°C (390°F).
2. Place the Wellington on a baking sheet lined with parchment paper. Bake for 25–30 minutes until the pastry is golden and crisp. Rest for 10 minutes before slicing.

Step 5: Make the Red Wine Jus
1. Heat olive oil in a saucepan over medium heat. Sauté onion and garlic until softened.
2. Add tomato paste and cook for 1 minute. Pour in the red wine and simmer until reduced by half.
3. Add beef stock and thyme. Simmer until thickened, then whisk in butter for a glossy finish. Strain before serving.

Step 6: Serve
1. Slice the Wellington and serve with the red wine jus. Garnish with fresh thyme if desired.