A Gourmet Beef Wellington Featuring Noosa Black Garlic

Few dishes feel as impressive as a perfectly cooked Beef Wellington. Tender eye fillet wrapped in prosciutto, layered with rich mushroom duxelles, and baked inside golden puff pastry creates a spectacular centrepiece for entertaining.

This elevated version adds Noosa Black Garlic Cloves to the mushroom duxelles, delivering deep umami flavour that perfectly complements the richness of the beef. The dish is finished with a silky shallot and Black Garlic White Balsamic sauce, bringing balance and brightness to every bite.

It’s the ultimate special occasion meal — ideal for dinner parties, celebrations or festive entertaining.

Recipe Details

Serves: 4–6
Prep time: 40 minutes
Cook time: 25–30 minutes

Ingredients

Beef Wellington

• 1 kg eye fillet steak

• 500 g mushrooms

• 2–3 Noosa Black Garlic Cloves

• 3 sheets puff pastry

• 1 bunch fresh thyme

• 200 g prosciutto

• 1 egg

• 50 ml milk

• Splash of Noosa Black Garlic Extra Virgin Olive Oil

Shallot Sauce

• 3 large French shallots, finely sliced

• Butter

• Beef stock

• 100 ml Noosa Black Garlic White Balsamic Vinegar

• Fresh thyme leaves

Method

Make the Black Garlic Duxelles

1. Clean the mushrooms and place them into a food processor. Blend until they form a smooth paste.

2. Add a splash of Noosa Black Garlic Extra Virgin Olive Oil, the Black Garlic Cloves, and the leaves from 3 sprigs of thyme. Blend briefly to combine.

3. Transfer the mixture to a frying pan and cook over low heat, stirring regularly.

4. Continue cooking until the mushrooms have released their moisture and become thick and deeply caramelised.

5. Spread the duxelles onto a tray and refrigerate until completely cool.

Prepare the Beef

Bring the eye fillet steak to room temperature.

Sear the beef in a hot pan with a little Noosa Black Garlic Extra Virgin Olive Oil until browned on all sides.

Optional: For precise cooking, you can sous vide the beef at 53.9°C for 3 hours 20 minutes before assembling.

Set aside and allow to cool.

Preheat the oven to 180°C.

Assemble the Beef Wellington

1. Lay a sheet of plastic wrap on your bench and arrange the prosciutto slices slightly overlapping.

2. Spread the cooled black garlic mushroom duxelles evenly across the prosciutto.

3. Place the beef fillet in the centre and carefully roll the prosciutto and duxelles around it, ensuring the beef is fully covered.

4. Wrap tightly in plastic wrap and refrigerate for 20–30 minutes to firm up.

Wrap in Puff Pastry

1. Place a sheet of puff pastry onto baking paper.

2. Remove the plastic wrap from the beef and place the wrapped fillet in the centre.

3. Fold the pastry around the beef, sealing the edges.

4. Use strips from a second pastry sheet to decorate the Wellington in a criss-cross pattern.

5. Transfer to a lined baking tray.

Bake

Beat together the egg and milk to create an egg wash.

Brush evenly over the pastry.

Bake for 25–30 minutes, or until the pastry is golden, crisp and beautifully puffed.

Make the Shallot Sauce

1. In a saucepan, cook the sliced shallots in butter over medium heat until soft and lightly caramelised.

2. Add beef stock and simmer gently.

3. Stir in the Noosa Black Garlic White Balsamic Vinegar and thyme leaves.

4. Continue simmering until the sauce becomes rich and slightly thickened.

Serve

Allow the Wellington to rest for 5–10 minutes before slicing.

Serve thick slices with generous spoonfuls of the shallot sauce.

Serving Suggestions

This Beef Wellington pairs beautifully with:

• roasted potatoes

• buttered green beans

• roasted carrots or parsnips

• creamy cauliflower purée

For wine, choose a Cabernet Sauvignon, Shiraz or Bordeaux-style blend.

Why Black Garlic Works So Well in Beef Wellington

Adding Noosa Black Garlic Cloves to the mushroom duxelles creates deeper umami flavour that enhances the richness of the beef.

Combined with the sweet acidity of Black Garlic White Balsamic Vinegar in the sauce, the result is a beautifully balanced, restaurant-quality dish.