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Beef Wellington Wreath

A closeup photo of Tiffany holding a bouquet.
By Tiffany
Modified: · Published:

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This recipe for a beef Wellington wreath is a festive twist on the classic dish. It’s made with tender beef, savory duxelles, and prosciutto wrapped in golden puff pastry, then baked in the shape of a wreath.

An overhead view of beef Wellington wreath with sauce in a white bowl in the center. It's sitting on a wood charger.

You may be familiar with my really popular Beef Wellington Turnover recipe. This one is similar, but instead of individual puff pastries, this one is made into a wreath, a ring-like shape.

It’s perfect for serving at holiday dinners and parties. It’s an eye-catching centerpiece that’s easy to slice and serve.

A close up of beef Wellington wreath with rosemary sprigs, cranberries, and a white bowl of brown sauce.

Ingredients for Beef Wellington Wreath

  • Puff Pastry Sheets
  • Sirloin; I usually use Gary’s Quick Steak, but you can substitute ground beef.
  • Prosciutto
  • Mushrooms
  • Yellow Onion
  • Dijon Mustard
  • Dried or Fresh Thyme
  • Salt
  • Black Pepper
  • Large Egg
  • Water
  • Butter
  • Minced Garlic
  • Reduced-Sodium Beef Broth
  • Red Wine or Madeira

How to Make a Beef Wellington Wreath

Beef Wellington Wreath

  • In a food processor, pulse mushrooms and onions into fine pieces (duxelles), or finely dice by hand.
An overhead view inside a blender with duxelles.
A hexclad pan on a black stovetop with cooked sirloin, duxelles, and Dijon mustard in it.
  • In a skillet over medium-high heat, cook sirloin, mushrooms, onions, and thyme. Season with salt and pepper. Brown for 3-4 minutes, drain the grease, then stir in Dijon mustard.
  • Preheat the oven to 375℉. Line a baking sheet with parchment paper or a silicone baking mat.
A process shot. Puff pastry rolled out on a white board next to a rolling pin.
A process shot. Puff pastry rolled flat with a layer of prosciutto on the right side next to a rolling pin.
A process shot. Puff pastry rolled flat with a layer of prosciutto topped with cooked sirloin and duxelles over it.
  • Roll out both puff pastry sheets and press the seams of the two sheets together to form one long sheet.
  • On one side of the sheet, layer prosciutto, then the sirloin mixture. Roll into a log.
A process shot. A rolled puff pastry on a white backdrop.
A process shot. A rolled puff pastry on a white backdrop. The puff pastry is cut in even increments.
A process shot. An overhead view of an unbaked beef Wellington wreath.
A process shot. An overhead view of an unbaked beef Wellington wreath with each cut rotated up.
A process shot. An overhead view of an unbaked beef Wellington wreath with each cut rotated up. A bowl of egg wash and a pastry brush is brushing egg wash on the wreath.
A process shot. A baking sheet with a baked beef Wellington wreath on it.
  • Slice every 1.5″ about ⅔ through, then curve into a circle and seal ends. Twist each cut piece so that the inside filling is facing up.
  • Brush with egg wash (1 large egg + 1 tablespoon water).
  • Bake for 30 minutes.

Red Wine Reduction

A hexclad saucepan with red wine reduction sauce and a whisk inside it.
  • Add a tablespoon of butter to a saucepan. Add garlic and thyme and cook for 1 minute.
  • Pour in red wine and beef broth. Simmer until reduced by half and thickened.
  • Stir in Dijon mustard. Remove from the heat and add another tablespoon of butter. Whisk until smooth.
  • Add black pepper to taste. Serve warm as a dipping sauce for beef Wellington wreath.
Beef Wellington wreath on a wood charger with a white bowl of red wine reduction in the center surrounded by rosemary sprigs and cranberries.

Serving Suggestions

Sauces: Pair with my classic red wine reduction included in the recipe or serve it with mushroom gravy, peppercorn sauce, demi-glace, or a creamy horseradish sauce.

Presentation: Garnish the platter with fresh rosemary sprigs, cranberries, or pomegranate arils to create a holiday wreath look.

A hand dipping a piece of beef Wellington wreath into the red wine reduction sauce in a white bowl.

Reheating Leftovers

  • Preheat the oven to 350°F.
  • Place the wreath on a baking sheet and cover with aluminum foil to prevent overcooking the top.
  • Bake for 15 minutes, until heated through.
  • If needed, remove the foil for the last 5 minutes to crisp the puff pastry.
An overhead view of beef Wellington wreath with sauce in a white bowl in the center. It's sitting on a wood charger.

Beef Wellington Wreath

Tiffany
This recipe for a beef Wellington wreath is a festive twist on the classic dish. It's made with tender beef, savory duxelles, and prosciutto wrapped in golden puff pastry, then baked in the shape of a wreath.
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Prep Time 10 minutes
Cook Time 44 minutes
Total Time 54 minutes
Course Appetizer, Main Dishes
Cuisine American, French
Servings 14 Servings
Calories 302 kcal

Ingredients
  

Beef Wellington Wreath

  • 2 Puff Pastry Sheets thawed
  • 12 ounces Sirloin thinly sliced and finely chopped; I usually use Gary's Quick Steak. Can substitute with ground beef.
  • 5 slices Prosciutto about 2.5 ounces
  • 5 ounces Sliced Cremini Mushrooms
  • ½ cup Diced Yellow Onion
  • 2 tablespoons Dijon Mustard
  • ½ teaspoon Dried Thyme or 1 ½ teaspoons of 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
 

  • In a food processor, pulse mushrooms and onions into fine pieces (duxelles), or finely dice by hand.
  • In a skillet over medium-high heat, cook sirloin, mushrooms, onions, and thyme. Season with salt and pepper. Brown for 3-4 minutes, drain grease, then stir in Dijon mustard.
  • Preheat the oven to 375℉. Line a baking sheet with parchment paper or a silicone baking mat.
  • Roll out both puff pastry sheets and press the seams of the two sheets together to form one long sheet. You can place the parchment paper underneath the puff pastry now or you can wait until it's in a circle, whichever is easier for transferring for you.
  • On one side of the sheet, layer prosciutto, then the sirloin mixture. Roll into a log. Slice every 1.5" about ⅔ through, then curve into a circle and seal ends. Twist each cut piece so that the inside filling is facing up. Place it on parchment paper and place it onto a baking sheet if you have not already done so.
  • Brush with egg wash (1 large egg + 1 tablespoon water). Bake for 30 minutes.

Red Wine Reduction

  • Add a tablespoon of butter to a saucepan. Add garlic and thyme and cook for 1 minute.
  • Pour in red wine and beef broth. Simmer until reduced by half and thickened.
  • Stir in Dijon mustard. Remove from heat and add another tablespoon of butter. Whisk until smooth.
  • Add black pepper to taste. Serve warm as a dipping sauce for beef Wellington wreath.

Nutrition

Calories: 302kcalCarbohydrates: 17gProtein: 10gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 36mgSodium: 274mgPotassium: 217mgFiber: 1gSugar: 1gVitamin A: 75IUVitamin C: 1mgCalcium: 19mgIron: 2mg

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