Beef Wellington has a way of commanding the table before it’s even sliced – a golden, buttery crust giving way to rich layers of tender beef, earthy mushrooms, and quiet indulgence. It’s a dish rooted in tradition, yet reserved for moments that feel anything but ordinary.
For an occasion like this, the pairing deserves equal presence and intention. Enter Frank Family’s Patriarch Cabernet Sauvignon – bold, structured, and deeply expressive, with the kind of depth that meets Wellington’s richness bite for bite. Together, they create a pairing that feels both timeless and celebratory: a perfect cut, indeed, where craftsmanship in the kitchen meets the artistry of Napa Valley in the glass.
Servings: 6 | Prep time: 45 minutes | Cook time: 35-45 minutes
Ingredients: Beef
| 2 – 2 1/2 Pounds | Center-cut beef tenderloin, trimmed |
| 2 Tablespoons | Olive oil |
| 2 Tablespoons | Dijon mustard |
| Kosher salt and freshly ground black pepper |
Ingredients: Mushroom Duxelles
| 1 Pound | Cremini or mixed mushrooms, finely chopped |
| 2 | Shallots, finely minced |
| 2–3 Cloves | Garlic, minced |
| 2 Tablespoons | Unsalted butter |
| 1 Tablespoon | Olive oil |
| 1 Teaspoon | Fresh thyme leaves |
| Salt and pepper, to taste | |
| 2 Tablespoon | Dry white wine (optional, for deglazing) |
Ingredients: For Assembly
| 6-8 Slices | Prosciutto |
| 1 Sheet | Puff pastry, thawed |
| 1 | Egg (for egg wash) |
| Flour, for dusting |
Instructions:
1. Sear the beef
Season the tenderloin generously with salt and pepper. Heat olive oil in a heavy skillet over high heat. Sear the beef on all sides until deeply browned, about 2–3 minutes per side. Remove from heat, brush with Dijon mustard, and let cool completely.
2. Make the mushroom duxelles
Finely chop mushrooms (a food processor works well, but don’t puree). Heat butter and olive oil in a skillet over medium heat. Add shallots and garlic, cooking until soft and fragrant. Add mushrooms and thyme, and cook until all moisture has evaporated and the mixture becomes a thick paste, 10–15 minutes. Season with salt and pepper. Let cool completely.
3. Assemble the wrap
Lay out plastic wrap. Arrange prosciutto slices slightly overlapping in a rectangle. Spread mushroom duxelles evenly over the prosciutto. Place the cooled beef on top and tightly roll everything together using the plastic wrap. Twist ends to secure and chill for at least 30 minutes.
4. Encase in puff pastry
Roll out puff pastry on a lightly floured surface. Unwrap the beef from plastic and place it in the center of the pastry. Fold pastry over tightly, sealing edges and trimming excess. Place seam-side down on a baking sheet lined with parchment.
Brush all over with egg wash. Score lightly for decoration if desired. Chill again for 15–20 minutes.
5. Bake
Preheat oven to 400°F (205°C). Brush once more with egg wash. Bake for 35–45 minutes, or until pastry is golden brown and internal temperature reaches:
- 125°F for medium-rare
- 135°F for medium
Rest for 10–15 minutes before slicing.
To serve:
Slice thickly and serve with roasted vegetables, pommes purée, or a simple red wine jus. Best enjoyed with Frank Family’s Patriarch Cabernet Sauvignon for a pairing that balances richness, depth, and elegance.
