Description
This Christmas Beef Wellington recipe is a classic and elegant dish perfect for holiday celebrations. Featuring a tender beef tenderloin coated with a savory mushroom duxelles, wrapped in thin slices of ham and buttery puff pastry, it’s a guaranteed crowd-pleaser with a beautifully golden crust and juicy, flavorful meat inside.
Ingredients
Scale
Beef and Seasoning
- 1 pound thick beef tenderloin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Coating and Wrapping
- 2 tablespoons extra virgin olive oil
- 2 tablespoons yellow mustard (such as Coleman’s Original English Mustard)
- 1 pound mushrooms (cremini or button mushrooms preferred, finely chopped)
- 4 thin slices ham (Parma ham or prosciutto)
- 1 (7 to 8 1/2-ounce) sheet puff pastry, thawed
- 2 large egg yolks, beaten
- Flaky salt, for sprinkling on top
Instructions
- Prepare the Beef: Season the beef tenderloin liberally with kosher salt and freshly ground black pepper. Heat 2 tablespoons of extra virgin olive oil in a skillet over medium-high heat.
- Sear the Beef: Once the oil is hot, sear the beef on all sides until browned, about 2-3 minutes per side. This locks in juices and adds flavor. Remove from heat and brush the entire beef surface with 2 tablespoons of yellow mustard. Let cool.
- Make the Mushroom Duxelles: In the same skillet, finely chop and sauté 1 pound of mushrooms over medium heat until all moisture evaporates and mushrooms turn golden brown, about 8-10 minutes. Season lightly with salt and pepper. Allow to cool.
- Assemble the Wellington: Lay out 4 slices of ham on a piece of plastic wrap slightly overlapping. Spread the cooled mushroom mixture evenly over the ham. Place the mustard-coated beef on top and using the plastic wrap, roll the ham and mushroom layer tightly around the beef. Chill for 15 minutes to firm up.
- Wrap in Puff Pastry: Roll out the thawed puff pastry sheet on a floured surface to a size that will fully encase the beef. Remove the plastic wrap from the beef and place it in the center of the pastry. Fold the pastry around the beef, sealing the edges and trimming any excess dough. Brush the edges with beaten egg yolk to help seal.
- Egg Wash and Garnish: Brush the entire pastry with the beaten egg yolks for a golden finish. Sprinkle flaky salt evenly on top.
- Bake: Preheat the oven to 425°F (220°C). Place the prepared Wellington on a baking sheet and bake for 25 to 30 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the center of the beef reads 125°F (for medium rare). Let rest for 10 minutes before slicing.
Notes
- For best results, use cremini or button mushrooms finely chopped for the duxelles to ensure moisture fully cooks off.
- You can substitute Parma ham with prosciutto or even thin slices of bacon if preferred.
- Allow the beef to rest after searing and after baking to keep it moist and tender.
- Make sure the puff pastry is fully thawed but cold before wrapping to prevent tearing.
- Use a sharp knife to slice the Wellington to avoid crushing the puff pastry.
Keywords: Beef Wellington, Christmas dinner, holiday recipe, puff pastry beef, mushroom duxelles, elegant beef dish