Christmas Celebration Beef Wellington 🎁
A luxurious Christmas Beef Wellington featuring a tender beef tenderloin, rich mushroom duxelles, and prosciutto, all encased in golden puff pastry. Perfect for a festive holiday feast!
Equipment
- Large skillet
- Food Processor
- Baking Sheet
- Parchment Paper
- Butcher's twine
- Meat Thermometer
- Plastic Wrap
Ingredients
Beef
- 2-3 pounds center-cut beef tenderloin trimmed of silver skin and fat, tied with butcher’s twine
- Kosher salt for beef
- freshly ground black pepper for beef
- 2 Tablespoons olive oil for searing
- 2 Tablespoons Dijon mustard
For the Duxelles
- 1 1/2 pounds mixed mushrooms (button, cremini, shiitake, or portabello), cleaned and roughly chopped
- 2 Tablespoons salted butter
- 2 Tablespoons olive oil for duxelles
- 2 medium shallots roughly chopped
- 2 teaspoons fresh thyme leaves
- 4 cloves garlic peeled
- Kosher salt for duxelles
- freshly ground black pepper for duxelles
For Assembly
- 12 thin slices prosciutto (about 1/4 pound)
- All-purpose flour for dusting
- 14 ounces frozen puff pastry thawed
- 1 large egg beaten (for egg wash)
- 1/2 teaspoon flaky sea salt for garnish
- 1 bunch fresh chives finely minced, for garnish
Instructions
- Prep the Beef: Start by trimming any excess fat and silver skin from your beef tenderloin. Tie it securely with butcher's twine every inch to help it keep a nice, even shape. Season generously all over with salt and pepper to enhance its natural flavor.
- Sear to Perfection: Heat olive oil in a large skillet over high heat until it's really hot and just starting to smoke. Carefully sear the seasoned tenderloin on all sides until it's beautifully browned, about 2 minutes per side. This crucial step seals in all the juicy goodness!
- Mustard Glaze: Take the seared beef out of the pan, carefully remove the twine, and while it's still warm, brush it evenly with Dijon mustard. This adds a lovely layer of flavor. Set it aside to cool slightly.
- Chop Your Veggies: In a food processor, pulse half of the mushrooms, shallots, thyme, and garlic until they are very finely chopped. Repeat this step with the remaining ingredients. This fine chop ensures a smooth, spreadable paste.
- Sauté the Mixture: In the same skillet you used for the beef, melt the butter and olive oil over medium-high heat. Add the finely chopped mushroom mixture, season with salt and pepper, and cook, stirring often. Cook until all the liquid from the mushrooms has evaporated and they start to brown, about 12-15 minutes total. This step is key to prevent a soggy pastry! Let it cool down completely.
- Lay the Foundation: On a large piece of plastic wrap (consider doubling it for extra strength), arrange the prosciutto slices in a slightly overlapping square. Spread the cooled mushroom duxelles mixture evenly over the prosciutto.
- Wrap it Up: Place the mustard-brushed beef tenderloin at one end of the duxelles-covered prosciutto. Use the plastic wrap to help you tightly roll the beef, prosciutto, and mushrooms into a neat log. Twist the ends of the plastic wrap to secure it, then chill in the fridge for 30 minutes. This helps everything hold together.
- Prepare Pastry: Preheat your oven to 425°F (218°C). Lightly flour a clean surface and roll out the thawed puff pastry into a rectangle large enough to completely wrap your beef log.
- Encase and Seal: Unwrap the chilled beef log and carefully place it onto the rolled-out puff pastry. Carefully roll the pastry around the beef, tucking the ends neatly. Brush the long edge of the pastry with beaten egg to seal the seam. Trim any excessive pastry if needed to maintain a sleek shape.
- Final Touches for Baking: Transfer the wrapped Wellington to a baking sheet lined with parchment paper. Brush the entire top with the remaining egg wash for a beautiful golden crust. Make diagonal slashes every inch or so along the pastry – this clever trick lets steam escape and prevents a soggy bottom! Sprinkle with flaky sea salt for an elegant finish.
- Bake to Perfection: Bake for 40-45 minutes, or until the pastry is golden brown and a meat thermometer inserted into the center of the beef reads 120-125°F (49-51°C) for a perfect medium-rare.
- Rest and Enjoy: Remove from the oven and let it rest for 10 minutes before slicing into thick, impressive portions. Garnish with fresh minced chives and a final sprinkle of flaky salt.
Notes
A luxurious Christmas Beef Wellington, featuring a tender beef tenderloin, rich mushroom duxelles, and prosciutto, all encased in golden puff pastry. Perfect for a festive holiday feast! Prep Time: 20 minutes, Cook Time: 1 hour 10 minutes, Total Time: 2 hours, Servings: 8. Nutrition per serving: Calories: 826 kcal, Total Carbs: 27g (Net Carbs: 25g), Fats: 66g, Protein: 32g.
