Wholesome Christmas Beef Wellington Delight! ✨
Indulge in this magnificent Wholesome Christmas Beef Wellington, a festive centerpiece perfect for your holiday celebration! With tender beef, rich mushroom duxelles, and flaky puff pastry, it's a dish that promises to impress.
Equipment
- Oven
- Foil
- Skillet
- Baking Sheet
- Parchment Paper
- Plastic Wrap
Ingredients
Beef Wellington Core
- 1 head garlic
- 1 tablespoon olive oil
- 3 pounds beef tenderloin center-cut
- 3 pinches sea salt plus more to taste
- 3 tablespoons unsalted butter divided
- 1 shallot minced
- 2 large portobello mushrooms finely chopped
- 1/4 cup dried porcini mushrooms
- 2 sprigs fresh rosemary plus 1 teaspoon for seasoning
- 3 pinches freshly cracked black pepper plus more to taste
- 2 tablespoons Dijon or English mustard
- 8 thin slices Parma ham or prosciutto
Puff Pastry & Egg Wash
- 1 sheet puff pastry thawed
- 2 large eggs whisked (for egg wash)
- 2 tablespoons water (for egg wash)
- 1 teaspoon fresh thyme chopped
Instructions
- Oven & Beef Prep: Preheat your oven to 400°F (200°C). Start by trimming any extra fat from the beef tenderloin. Season it all over with sea salt and let it sit out to come to room temperature while you prepare the other ingredients.
- Roast Garlic: Gently peel most of the skin from the garlic head. Slice off the top, drizzle with olive oil, wrap it in foil, and roast in the preheated oven for 30 minutes until it's wonderfully soft.
- Make Mushroom Duxelles: While the garlic roasts, finely chop the portobello mushrooms, rehydrated porcini mushrooms, and shallot. In a skillet over medium-high heat, melt 1 tablespoon of butter. Sauté the chopped mushrooms and shallot for about 15 minutes, stirring until most of the moisture has evaporated. Transfer this mixture to a bowl.
- Combine & Cool: Once the roasted garlic is cool enough to handle, squeeze the soft cloves into the mushroom mixture. Mix everything well. Spread this flavorful mushroom paste onto a paper towel-lined plate to cool down and absorb any remaining moisture.
- Sear the Beef: Increase the heat in your skillet. Add the remaining 2 tablespoons of butter and the two sprigs of rosemary. Quickly sear the beef tenderloin for just 1 minute on each side to create a beautiful, golden-brown crust. Take it off the heat and brush evenly with the mustard.
- Assemble Layers: Lay a large sheet of plastic wrap on a clean counter. Place the thawed puff pastry sheet in the center. Arrange the Parma ham slices over the pastry, slightly overlapping. Evenly spread the cooled mushroom mixture over the ham. Finally, place the seared, mustard-brushed beef tenderloin in the very center.
- Wrap & Chill: Carefully bring the puff pastry edges up and over the beef, sealing it completely to form a neat package. Tightly wrap the entire log in the plastic wrap, shaping it into a firm barrel. Place it in the refrigerator for 20 minutes to firm up.
- Egg Wash & Season: Remove the beef Wellington from the plastic wrap. In a small bowl, whisk the eggs with water to create an egg wash. Brush this generously all over the pastry. Season with the remaining fresh rosemary, thyme, a pinch of salt, and freshly cracked black pepper.
- Bake to Perfection: Place the prepared Wellington onto a baking sheet lined with parchment paper. Bake in the preheated oven for 30 minutes, or until the pastry is beautifully golden brown and the internal temperature of the beef reaches your desired doneness (135°F for medium-rare, 150°F for medium).
- Rest & Serve: Let this magnificent dish rest for at least 10 minutes before slicing into thick, impressive portions. Serve immediately and enjoy your wholesome, festive feast!
Notes
Nutrition information per serving: Calories: 1007kcal, Total Carbs: 22g, Net Carbs: 21g, Fats: 79g, Protein: 49g.
