Supreme Beef Wellington with Red Wine Jus
Experience pure gourmet indulgence with this Supreme Beef Wellington with Red Wine Jus — a Michelin-style showstopper featuring premium beef fillet wrapped in wild mushroom duxelles, savoury prosciutto, and buttery, flaky Jus-Rol Puff Pastry. Slow-seared for rich flavour and baked to golden perfection, this luxurious centrepiece is paired with a glossy homemade red wine jus and beautifully presented with seasonal vegetables for the ultimate festive, celebratory or special-occasion meal. Perfect for Christmas dinners, romantic evenings, or dinner-party entertaining, this Beef Wellington delivers restaurant-quality elegance straight from your home kitchen.
Ingredients
For the Beef Wellington
- 1 kg premium centre-cut beef fillet
- Salt & freshly ground black pepper
- 2 tbsp olive oil
- 250 g wild mushrooms, finely chopped
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tbsp butter
- 4 slices prosciutto
- 1 tsp fresh thyme leaves
- 1 tbsp Dijon mustard
- 1 1.5kg block Jus-Rol Puff Pastry (1.5kg), thawed
- 1 egg yolk + 1 tsp water (for egg wash)
For the Red Wine Jus
- 1 tbsp butter
- 1 shallot, finely chopped
- 1 garlic clove, smashed
- 150ml red wine
- 150ml beef stock
- 1 tsp Worcestershire sauce
- 1 sprig thyme
- Salt & pepper to taste
- 1/2 tsp sugar (optional, to balance acidity)
Instructions
Sear the Beef
- Season the fillet generously. Heat olive oil in a heavy pan until smoking hot.
- Sear on all sides (2–3 minutes), including the ends, until beautifully browned.
- Sear on all sides (2–3 minutes), including the ends, until beautifully browned.
Make the Duxelles
- In the same pan, add butter, mushrooms, shallot, garlic and thyme. Cook until all liquid evaporates and the mixture becomes a thick paste. Season lightly and let cool completely.
Wrap the Beef
- Lay out cling film. Arrange prosciutto slices into a tight rectangle.
- Spread the mushroom duxelles evenly over the prosciutto.
- Place the chilled beef in the centre and roll tightly using the cling film.
- Chill for 20 minutes to firm.
Encase in Puff Pastry
- Roll out Jus-Rol Puff Pastry into a large rectangle.
- Place the wrapped fillet onto the pastry.
- Fold pastry over the beef, trim excess, and seal edges well.
- Score the pastry lightly for decoration and brush generously with egg wash.
- Chill again for 10–15 minutes.
Bake
- Preheat oven to 200°C (180°C fan).
- Bake the Wellington for 35–40 minutes for medium rare.
- Remove from oven and rest for 10 minutes before slicing.
Red Wine Jus
- Sauté shallot and garlic in butter until softened.
- Pour in red wine and reduce by half.
- Add beef stock, thyme, and Worcestershire sauce.
- Simmer until glossy and lightly thickened.
- Strain and season to perfection.
Notes
Pro Tips for the Perfect Beef Wellington
Chill for clean layers
Always chill the beef after searing and after wrapping in prosciutto and pastry. This helps the Wellington hold its shape and creates those clean, restaurant-style slices.
Keep the duxelles dry
Cook the mushroom mixture until all moisture evaporates. A dry duxelles prevents soggy pastry and gives the Wellington its signature rich, earthy flavour.
Use high-quality puff pastry
For the most luxurious, flaky crust, use Jus-Rol Puff Pastry Block. Roll it evenly and score lightly for a beautiful golden finish.
Don’t skip the resting time
Let the Wellington rest 10 minutes after baking. This keeps the meat juicy and prevents the pastry from collapsing when sliced.
Brush with egg wash twice
Two thin layers of egg wash create a glossy, deeply golden crust worthy of a Michelin-style presentation.
Use a thermometer for precision
For perfect doneness:
Take your time reducing the jus until it coats the back of a spoon. A glossy, concentrated jus elevates the whole dish.
Serve with colour and contrast
Pair with roasted carrots, charred greens, or buttered potatoes to create a beautiful, festive, Instagram-worthy plate.
Always chill the beef after searing and after wrapping in prosciutto and pastry. This helps the Wellington hold its shape and creates those clean, restaurant-style slices.
Keep the duxelles dry
Cook the mushroom mixture until all moisture evaporates. A dry duxelles prevents soggy pastry and gives the Wellington its signature rich, earthy flavour.
Use high-quality puff pastry
For the most luxurious, flaky crust, use Jus-Rol Puff Pastry Block. Roll it evenly and score lightly for a beautiful golden finish.
Don’t skip the resting time
Let the Wellington rest 10 minutes after baking. This keeps the meat juicy and prevents the pastry from collapsing when sliced.
Brush with egg wash twice
Two thin layers of egg wash create a glossy, deeply golden crust worthy of a Michelin-style presentation.
Use a thermometer for precision
For perfect doneness:
- 52–54°C – rare
- 55–57°C – medium-rare (ideal)
- 58–60°C – medium
Take your time reducing the jus until it coats the back of a spoon. A glossy, concentrated jus elevates the whole dish.
Serve with colour and contrast
Pair with roasted carrots, charred greens, or buttered potatoes to create a beautiful, festive, Instagram-worthy plate.
Nutrition
Serving: 300g | Calories: 690kcal | Carbohydrates: 34g | Protein: 38g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 145mg | Sodium: 1050mg | Fiber: 2g | Sugar: 3g
