Savory Beef Wellington Pot Pie

5 from 1 vote

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

Prep Time30

Cook Time25

Oven Time2 20

Total Time3 15

Course: Dinner, Main Course

Cuisine: American, French

Keyword: holiday, special occasion, oven roasted, stew

Servings:

Calories: 557kcal

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