Savory Beef Wellington Pot Pie has all of the same deep warm and cozy layers of a traditional beef Wellington but includes a luxuriously smooth red wine sauce that adds the most incredible flavor. Topped with a thyme – buttery puff pastry, making it irresistible and absolutely stunning for the table
The effort is worth it here. It’s a crowd pleaser. A show-stopper. And easier than worrying about cooking a beef Wellington to your guests temperature preferences.
The Layers of Beef Wellington Flavors
Traditional beef Wellington is of English origin, made with a beef tenderloin coated with pâté de foie gras and duxelles, wrapped in puff pastry, then baked until the beef tenderloin is perfectly pink and medium in the middle.
When all of the layers come together it is unforgettable. Beef Wellington is so unique, and makes any holiday or celebration that much more special. Check out my easy step by step beef Wellington recipe.
Beef Tenderloin: The most prized piece of beef, extremely tender and soft. If you can find beef tenderloin tips, that is ideal for this recipe. Another option is to cut filet mignon into bite-size pieces, which, for me felt wrong because it’s the best cut of beef on the market, however it works and it’s delicious. For a more budget friendly option, use sirloin steak tips.
Pancetta: Overtime, the beef Wellington recipe has adapted to use cured meat, usually prosciutto. Pancetta will give that same flavor profile in the pot pie.
Duxelles: Is a French culinary term for minced mushrooms, onions, herbs and black pepper sautéed in butter and turned into a paste-like mixture. To get these layers of flavors in the stew filling of the pot pie, the recipe calls for sautéed pearl onions, white mushrooms, fresh thyme and rosemary.
Mustard, Red Wine, Beef Stock, Worcestershire Sauce: These ingredients all build on one another to create the most irresistible red wine sauce inside of the pot pie. Choose a red wine you would drink, something in the Cabernet Sauvignon family is recommended. After trying several stock brands, I really love Kitchen Basics Beef Stock.
Bouquet Garni: Another French culinary tool, that uses a cheese cloth as a way to add spices and herbs. They are submerged into the dish to infuse their flavors and removed before serving. This a tool that helps prevent herbs, smashed garlic and whole peppercorns from floating around in the pot pie.
Puff Pastry: You can find it in the frozen food section of the grocery store. For this dish, I recommend the Dufour brand. Usually I would say it doesn’t matter, however, for this recipe you will want one large sheet that covers the entire pan.
If you’re really into it, use my recipe to make your own puff pastry!
A Quick Tip for Peeling Pearl Onions
Pearl onions are more sweet and less onion-y than a regular white onion. Pearl onions can be intimidating to cook with. They need to be peeled before used. Here is a trick to get them peel quickly and easily.
Heat a pot of water up to a rolling boil. Drop the pearl onions in the boiling water for one minute. Then using a slotted spoon, remove the pearl onions and drop them into a bowl of ice water. Using the tip of a knife cut the root to pull back the peel, it will easily slide off.
How to Clean Mushrooms
How to Clean MushroomsMushrooms are often dirty. Unlike other vegetables, do not run mushrooms under running water to clean. They will absorb the liquid and will become chewy and rubbery. To clean the dirt off the mushrooms, use a damp towel to knock off the dirt.
How to Salt
Kosher Salt is a powerful ingredient. It brings out the flavors of any dish. When you taste, if the dish seems dull or that the ingredients are lost, add a pinch or two of kosher salt, to wake it up. Ingredients and personal tastes can vary from brand to brand and from person to person, for the best results, taste and salt several times while cooking.
Make Ahead
If you’re planning ahead, this dish is so easy to prep ahead on your schedule. Follow the steps 2-6. Once the stock is smooth, take it off the heat and allow it to cool down. Put a lid on it and store in the refrigerator for up to 24 hours.
When you are ready to make it, take the prepared dish out of the refrigerator and let it sit on the counter for the chill to come off of it while the oven preheats to 250F.
On the stove top, bring the pot pie stew up to a boil and add in the bouquet garni (step 7). Follow steps 8 – 13.
Make it Quickly
When you are inspired a little too late in the game. This Beef Wellington Pot Pie can be on your table in an hour-ish. Preheat the oven 350F and follow the recipe steps 2-7.
For step 8, bring the pot pie stew up to a boil and then place in the 350F oven for 30-40 minutes. Follow steps 9-13.
Savory Beef Wellington Pot Pie
Ingredients
- 2 TBSP Butter
- 4 oz Pancetta
- 1 Shallot - thinly sliced
- 1 TBSP Brown Mustard
- 1 lb Beef Tenderloin Tips see blog post
- 2 tsp Kosher Salt more to taste
- ¼ cup Red Wine Cabernet Sauvignon
- 2 TBSP Flour
- 4 cups Beef Stock
- 3 TBSP Worcestershire Sauce
- 14-17 oz Frozen Puff Pastry - defrosted
- 1 Egg
- Maldon Salt
- 2-3 springs Fresh Thyme
Bouquet Garni
- 6 sprigs Fresh Thyme
- 3 sprigs Fresh Rosemary
- 3 Garlic Cloves - peeled and smashed
- 1 TBSP Black Peppercorns
The Duxelles
- 2 TBSP Butter
- 4-6 oz White Mushrooms - cleaned and sliced about ¼ inch thick
- 8 oz Pearl Onions - peeled
- 1 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
- 2 tsp Kosher Salt
Instructions
- Preheat the oven to 250F.
- In a brasier or an oven safe pan with deep edges, add butter, pancetta, and the thinly sliced shallot. Over medium heat, cook the pancetta until crispy and the shallot will become soft and fragrant. About 3-5 minutes.2 TBSP Butter, 4 oz Pancetta, 1 Shallot - thinly sliced
- Stir in the brown mustard, add the tenderloin tips, and kosher salt. Over medium heat, allow the tenderloin tips to brown. Flip to brown the other sides, about 2-3 minutes.1 TBSP Brown Mustard, 1 lb Beef Tenderloin Tips, 2 tsp Kosher Salt
- Slowly pour in the red wine and deglaze the pan. Using a wooden spoon or plastic spatula, scrape up any bits on the bottom of the pan and allow that flavor to reincorporate into to dish. Over medium heat, let the red wine reduce until it's just about gone, using a spoon, you will be able to separate the ingredients in the pan without them running back together. Stir occasionally while the wine reduces to prevent burning.¼ cup Red Wine
- Sprinkle flour over the ingredients and combine with the ingredients. Cook for about 1 minute.2 TBSP Flour
- Pour in the beef stock. Stir or whisk to break up the flour. The liquid should thicken and become smooth. Add in the Worcestershire sauce and the remaining kosher salt.4 cups Beef Stock, 3 TBSP Worcestershire Sauce
- Create a Bouquet Garni. Cut a square of cheese cloth, about 6 inches by 6 inches. Pull the layers apart and fold over in the opposite direction. Add in fresh thyme, rosemary, smashed garlic and peppercorns. Gather the ends together and tie with a piece of cooking twine or thread.6 sprigs Fresh Thyme, 3 sprigs Fresh Rosemary, 3 Garlic Cloves - peeled and smashed, 1 TBSP Black Peppercorns
- Place the bouquet garni in the pan, submerged in the beef stock.
- Bring the pot pie stew up to a boil. Place a lid on the pan and place in the oven. Slowly roast at 250F for about 2 hours.
- While the pot pie stew is in the oven, create the duxelles. In a pan over medium heat, add butter, the mushrooms, pearl onions, salt, 2-3 sprigs of Thyme and 1 sprig of Rosemary. Quickly sauté the mushrooms and pearl onions, about 2-3 minutes. Remove the thyme and rosemary from the duxelles and set aside.2 TBSP Butter, 4-6 oz White Mushrooms - cleaned and sliced about ¼ inch thick, 8 oz Pearl Onions - peeled, 1 sprigs Fresh Rosemary, 3 sprigs Fresh Thyme, 2 tsp Kosher Salt
- After two hours, remove the pot pie stew from the oven. Preheat the oven to 400F. Add the sautéd duxelles to the pot pie.
- Carefully lay the puff pastry overtop of the pot pie stew. In a small bowl, whisk the egg and brush the egg wash on top of the puff pastry. Pull the fresh thyme off their stems and sprinkle on top of the egg washed puff pastry. Bake at 400F for 20-25 minutes until golden brown.14-17 oz Frozen Puff Pastry - defrosted, 1 Egg, 2-3 springs Fresh Thyme
- Sprinkle on Maldon Salt and serve immediately.Maldon Salt
Nutrition
I’ve never seen steak tips or tenderloin tips for sale at any grocery store here in Southern California. Do they do by some other name? Is it a cut that would need to buy from a butcher? I wonder if it’s a regional thing and they aren’t available here? Or, I just don’t know what I’m looking for.
Good point! I didn’t realize that it was an east coast thing! If you want to substitute, you can cube any tender steak like sirloin, flank steak or if you want to buy a small beef tenderloin from the butcher. I hope you like the recipe!