Decadent Herb-Crusted Beef and Butternut Squash Wellington with Rich Red Wine Reduction

Experience the perfect fusion of flavors with this Herb-Crusted Beef and Butternut Squash Wellington. The tender, herb-encrusted beef fillet is beautifully wrapped in flaky pastry, complemented by the subtle sweetness of roasted butternut squash. This dish isn’t just about taste; its impressive presentation makes it an ideal centerpiece for any special occasion.

The key to this Wellington is ensuring that the beef is cooked perfectly, while the butternut squash adds a unique twist that enhances the overall flavor. Accompanying the Wellington is a rich red wine reduction that brings depth and sophistication to every bite. Prepare to impress your guests!

Decadent Herb-Crusted Beef and Butternut Squash Wellington with Rich Red Wine Reduction

Serves: 4-6 Prep Time: 30 minutes Cooking Time: 60 minutes 60 minutes

Nutrition facts: 680 calories 28g fat

Rating: 5.0/5

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Ingredients

INGREDIENTS

• 1 lb beef tenderloin
• 2 cups butternut squash, diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 1 cup red wine
• 1 cup beef broth
• 2 cloves garlic, minced
• 1 tablespoon butter

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add diced butternut squash, season with salt and pepper, and cook until tender, about 10 minutes. Set aside to cool.
3. Season the beef tenderloin with salt, pepper, thyme, and rosemary. Sear in the same skillet over high heat for about 2-3 minutes on each side until browned. Remove from heat and let rest.
4. Roll out the puff pastry on a floured surface to a rectangle large enough to wrap the beef. Spread the cooled butternut squash evenly over the pastry.
5. Place the seared beef on top of the butternut squash, then wrap the pastry around the beef, sealing the edges. Brush the top with the beaten egg.
6. Place the wrapped Wellington on a baking sheet and bake for 25-30 minutes or until the pastry is golden brown. Let rest for 10 minutes before slicing.
7. In a saucepan, combine red wine, beef broth, and minced garlic. Bring to a boil, then reduce to a simmer until thickened, about 15 minutes. Stir in butter to finish the sauce.
8. Slice the Wellington and serve with the red wine reduction drizzled on top.

Notes

Tip: Ensure the butternut squash is completely cooled before wrapping in pastry to avoid sogginess.

For best results, make sure your beef is at room temperature before searing to ensure even cooking. When assembling the Wellington, ensure the butternut squash is completely cooled to prevent soggy pastry. You can substitute the beef with a mushroom mixture for a vegetarian option.

Store leftovers wrapped tightly in plastic wrap, and reheat in a preheated oven to maintain the pastry’s crispiness. Serve this dish with a side of seasonal vegetables for a complete meal.