Beef Wellington is a luxurious and festive dish perfect for a Christmas dinner centerpiece. This classic recipe combines tender beef filet mignon coated with a savory mushroom duxelles, wrapped in prosciutto, and encased in golden puff pastry. The dish is elegant yet approachable, offering a blend of flavors and textures that delight the palate. Beef Wellington’s visual appeal and rich taste make it a standout at holiday celebrations. This recipe ensures perfect doneness with step-by-step instructions and tips for preparation. Ideal for entertaining, it pairs beautifully with roasted vegetables, creamy mashed potatoes, or a festive red wine sauce.
Recipe Tips and Tricks:
- Chill the beef and pastry before assembly to ensure even cooking.
- Use high-quality beef for the best flavor.
- Don’t skimp on seasoning; salt enhances every layer.
- Rest the Beef Wellington before slicing for clean cuts.
- A sharp knife is essential for slicing the pastry neatly.
Classic Beef Wellington Recipe
A festive Beef Wellington featuring tender beef, mushroom duxelles, prosciutto, and golden puff pastry for Christmas gatherings.
Ingredients
- 1 kg (2.2 lbs) beef tenderloin (filet mignon)
- Salt and pepper to taste
- 2 tbsp olive oil
- 500 g (1 lb) mushrooms, finely chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp fresh thyme, chopped
- 12 slices of prosciutto
- 2 tbsp Dijon mustard
- 1 sheet puff pastry (large, pre-rolled)
- 1 egg, beaten (for egg wash)
- Flour for dusting
Instructions
- Prepare the Beef: Season the beef tenderloin generously with salt and pepper. Sear it in olive oil over high heat until browned on all sides (2–3 minutes per side). Let it cool completely.
- Make the Duxelles: In a pan, sauté the mushrooms, onion, and garlic in butter until soft and moisture is cooked off (8–10 minutes). Stir in thyme, salt, and pepper. Let the mixture cool.
- Wrap the Beef: Lay plastic wrap on a work surface. Arrange prosciutto slices, slightly overlapping. Spread the duxelles over the prosciutto. Brush the beef with Dijon mustard and place it on top. Roll tightly in the plastic wrap, twisting the ends. Chill for 15–20 minutes.
- Prepare the Pastry: Roll out the puff pastry on a floured surface. Remove the beef from plastic wrap and place it on the pastry. Wrap the beef completely, sealing the edges. Trim excess pastry and brush with egg wash.
- Bake: Preheat the oven to 200°C (400°F). Place the Wellington seam-side down on a baking tray. Brush with egg wash and score lightly with a knife. Bake for 40–50 minutes or until golden brown and internal temperature is 55°C (130°F) for medium-rare.
- Rest and Serve: Let the Wellington rest for 10–15 minutes before slicing. Serve with sides and sauce of choice.
Notes
- Opt for cremini mushrooms for a deeper flavor.
- Resting is key to avoid soggy pastry and uneven slicing.
- Serve with a red wine reduction or creamy peppercorn sauce for extra elegance.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 354Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 11gCholesterol 93mgSodium 1776mgCarbohydrates 20gFiber 1gSugar 1gProtein 23g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
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