Southern Beef Wellington with Red Wine Sauce

Southern Beef Wellington with Red Wine Sauce

Prep Time: 35 minutes

Cook Time: 17-21 minutes

Serves: 8


For the Beef Wellington:

  • 8 oz. bacon
  • 8 (4 oz.) Goodstock Filets
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 8 oz. sharp cheddar cheese, shredded
  • ¼ bunch cilantro, chopped (leaves only)
  • ¼ bunch scallions, chopped fine
  • 8 (4- by 5-inch) sheets or frozen puff pastry (you may need to trim the larger store bought pastry sheets), at room temperature
  • 2 large eggs
  • ¼ cup water

For the Red Wine Sauce:

  • 1 cup dry red wine
  • 1 cup beef broth
  • 2 Tbsp. unsalted butter
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper


Preheat the oven to 400˚F.

Cook the bacon in a large skillet over medium-high heat until crisp.  Drain off the fat and pat the bacon dry with paper towels.  Chop the bacon and set aside.

Increase the heat to high.  Season the tenderloins with salt and pepper.  Sear the tenderloins for 2 minutes on each side.  Transfer the steaks to a plate and place in the fridge for 10 minutes.  Keep the seasoned skillet on hand for the red wine sauce.

In a small bowl, combine the cheese, chopped bacon, cilantro and scallions.

Lay the puff pastry sheets out on your work surface.  Spoon some of the cheese-bacon mixture onto the center of each puff pastry; place a tenderloin on top of each.  Wrap the puff pastry around the beef and place on an oiled baking sheet.

Whisk together the eggs and water; brush this egg wash over the tops of the puff pastry packets.

Bake until the puff pastry turns golden brown, 13-17 minutes.

Meanwhile, prepare the red wine sauce.  Reheat the skillet over medium heat.  Add the wine and cook until it has reduced by half.

Add the beef broth, bring to a boil and then turn the heat down and let it simmer until it again reduces by half.

Add the butter and let it cook into the sauce and season with salt and pepper.

Serve the Beef Wellingtons with the warm sauce.