If you’re looking to wow your family and friends with something truly special this holiday season, this Christmas Beef Wellington Recipe should absolutely be on your radar. This dish combines tender, juicy beef tenderloin with a savory mushroom duxelles and crispy prosciutto, all wrapped in golden, flaky puff pastry. It’s a showstopper centerpiece that looks as impressive as it tastes, offering layers of flavor and texture that are perfectly festive. Whether it’s your first time attempting Beef Wellington or you’re seeking a guaranteed classic that feels like a warm holiday hug on a plate, this Christmas Beef Wellington Recipe is sure to become your new go-to.
Ingredients You’ll Need
Don’t be intimidated by the list of ingredients—it’s a simple yet essential lineup that each brings something important to the dish. From the rich umami of the mushrooms to the buttery crispness of the puff pastry, these ingredients work in harmony to create that unforgettable Wellington experience.
- 2-3 pounds center-cut beef tenderloin: The star of the show, tender and juicy, providing a luxurious meaty base.
- Kosher salt and freshly ground black pepper: To season and enhance the natural flavors of the beef and other components.
- 2 Tablespoons olive oil: Perfect for searing the beef to lock in juices.
- 2 Tablespoons dijon mustard: Adds a subtle tangy kick and helps the mushroom mixture stick to the beef.
- 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix): Roughly chopped to bring earthy depth and moisture to the duxelles.
- 2 Tablespoons salted butter: Gives richness and aids in cooking the mushrooms evenly.
- 2 Tablespoons olive oil: Used to sauté shallots and garlic with the mushrooms.
- 2 medium shallots (roughly chopped): Bring a mild onion sweetness that complements the mushrooms beautifully.
- 2 teaspoons fresh thyme leaves (about 6 sprigs): Provide an herby aromatic note to tie the flavors together.
- 4 cloves garlic: Adds a subtle pungency and warmth to the mushroom layer.
- 12 thin slices prosciutto (about 1/4 pound): Wraps the mushroom mixture with a salty, silky texture that crisps during baking.
- Flour for rolling out puff pastry: Keeps your dough manageable and prevents sticking.
- 14 ounces frozen or homemade puff pastry (thawed): Creates the buttery, flaky crust that encases the whole dish.
- 1 large egg (beaten): For that golden egg wash finish that makes the Wellington shine.
- 1/2 teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel): Sprinkled on top at the end for an extra burst of texture and flavor.
- 1 bunch finely minced chives: Fresh green pop for garnish and a mild onion lift to finish.
How to Make Christmas Beef Wellington Recipe
Step 1: Preparing and Searing the Beef
Start by seasoning your beef tenderloin well with kosher salt and freshly ground black pepper—don’t be shy with the seasoning as this builds the flavor foundation. Heat olive oil in a heavy skillet over medium-high heat and sear the beef on all sides until it’s golden brown. This locks in the juices and caramelizes the exterior, resulting in a beautifully flavorful crust. Once seared, brush the beef with dijon mustard to add a subtle tang that will contrast perfectly with the richness later.
Step 2: Making the Mushroom Duxelles
Next up is the mushroom duxelles, the savory paste that makes this Wellington sing. In a food processor, pulse the mixed mushrooms until finely chopped but not mushy—that perfect texture is key. In a pan, melt butter and olive oil, then add shallots, garlic, and thyme, cooking until fragrant and soft. Toss in the mushrooms, season with salt and pepper, and cook off the excess moisture until you have a thick, concentrated paste bursting with umami. Let it cool completely before the next step.
Step 3: Wrapping with Prosciutto
Lay out the prosciutto slices on a sheet of plastic wrap, overlapping slightly to form a solid layer. Spread the cooled mushroom duxelles evenly over the prosciutto, then carefully place the seared beef in the middle. Using the plastic wrap, roll the prosciutto and mushroom layer tightly around the beef to form a compact cylinder. Chill this wrapped beef in the fridge to set the shape, which will make the next step much easier.
Step 4: Assembling the Puff Pastry
Dust your surface with flour and roll out the puff pastry to a size that will fully encase your beef bundle. Remove plastic wrap from the prosciutto-covered beef and place it in the center of the pastry. Brush the edges of the pastry with beaten egg to act as glue, then wrap the beef snugly, sealing all edges. Brush the entire pastry with egg wash to help it brown beautifully during baking. For a festive touch, consider scoring the pastry lightly with a knife or stamping with holiday-themed cutters.
Step 5: Baking to Perfection
Preheat your oven to 400°F (200°C). Transfer your wrapped Wellington to a baking sheet lined with parchment paper. Sprinkle the top with flaky sea salt and bake for about 40-45 minutes until the pastry is golden brown and crisp, and an instant-read thermometer registers the beef at your desired doneness (125-130°F for medium rare). Rest the Wellington for 10-15 minutes before slicing to preserve those delicious juices.
How to Serve Christmas Beef Wellington Recipe
Garnishes
Finely minced chives are a simple yet elegant garnish that add a fresh, mild bite and a lovely pop of green against the golden pastry. You can also scatter extra thyme leaves or a light drizzle of good olive oil for shine and aroma. These small touches elevate your presentation and add layers of flavor.
Side Dishes
Classic accompaniments for your Christmas Beef Wellington Recipe include creamy mashed potatoes for comfort and smoothness, roasted Brussels sprouts with crispy edges to add slight bitterness and crunch, and perhaps a rich red wine jus or Madeira sauce for dipping and drizzling. These sides balance the richness of the Wellington perfectly and round out your festive plate.
Creative Ways to Present
For an extra festive vibe, slice the Wellington into thick medallions and arrange on a warmed platter garnished with fresh rosemary sprigs or pomegranate seeds for a burst of color. Serving individual portions on wooden boards or rustic plates helps underline a cozy, homey feel. You could even pair each slice with a small dollop of horseradish cream to surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
Any leftover Christmas Beef Wellington Recipe can be wrapped tightly in foil or plastic wrap and kept in an airtight container in the refrigerator for up to 2 days. To keep the puff pastry crisp, try to reheat it gently rather than letting it sit exposed to humidity.
Freezing
If you want to prepare ahead of time, you can assemble (but not bake) the Beef Wellington, then wrap it tightly and freeze for up to 1 month. When ready to cook, thaw overnight in the fridge and proceed with the egg wash and baking steps as usual to ensure the best texture and flavor.
Reheating
Reheat your Wellington slices in a moderate oven (around 300°F/150°C) for about 15 minutes, or until warmed through. This slower reheating will help keep the pastry from becoming soggy and preserve the juiciness of the beef. Avoid microwaving, as it tends to make the pastry chewy and the beef dry.
FAQs
Can I use another cut of beef besides tenderloin?
The classic choice is the center-cut beef tenderloin because of its tenderness and shape, which fits nicely into the pastry. Other cuts might be tougher or cook unevenly, so tenderloin is highly recommended for the best results with the Christmas Beef Wellington Recipe.
How do I know when the beef is cooked perfectly?
Using a meat thermometer is key here. For medium rare, pull the Wellington from the oven when the internal temperature reaches 125-130°F (52-54°C), as the temperature will rise slightly while resting. This ensures your beef is juicy and tender without being overcooked.
Can I prepare the Wellington vegetarian?
While this Christmas Beef Wellington Recipe centers on beef, you can create a vegetarian version by substituting the beef with hearty vegetables like a large portobello mushroom cap or a butternut squash roast. The mushroom duxelles and puff pastry wrapping offer plenty of flavor and texture for vegetarians to enjoy.
What’s the best way to roll out puff pastry without it sticking?
Generously dust your work surface and rolling pin with flour before rolling out the pastry. Move and lift the dough frequently as you roll to ensure it’s not sticking, and add a bit more flour as needed. Work quickly to keep the dough cold and prevent it from becoming too soft.
Can I make this dish ahead completely cooked?
You can bake the Wellington ahead of time, but it’s best enjoyed fresh out of the oven for the flakiest pastry and juiciest beef. If needed, you can warm leftovers gently, as explained above, but baking fresh ensures the ultimate Christmas Beef Wellington Recipe experience.
Final Thoughts
This Christmas Beef Wellington Recipe truly is a celebration on a plate—a perfect blend of flavors, textures, and festive charm that’s sure to impress everyone at your holiday table. Don’t be daunted by the process; once you’ve tried it, this dish will become a treasured tradition, delivering delicious moments and smiles for years to come. Give it a go and make this Christmas unforgettable!
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Christmas Beef Wellington Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
This Christmas Beef Wellington is an elegant and festive dish featuring a succulent center-cut beef tenderloin wrapped in a savory mushroom duxelles and prosciutto, all encased in flaky puff pastry. Perfect for holiday celebrations, it combines rich flavors with a beautiful presentation sure to impress your guests.
Ingredients
Beef
- 2–3 pounds center-cut beef tenderloin
- Kosher salt and freshly ground black pepper to taste
- 2 Tablespoons olive oil
- 2 Tablespoons Dijon mustard
Mushroom Duxelles
- 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix; cleaned and roughly chopped)
- 2 Tablespoons salted butter
- 2 Tablespoons olive oil
- 2 medium shallots (roughly chopped)
- 2 teaspoons fresh thyme leaves (about 6 sprigs)
- 4 cloves garlic
- Kosher salt and freshly ground black pepper to taste
Assembly
- 12 thin slices prosciutto (about 1/4 pound)
- Flour for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry (thawed)
- 1 large egg (beaten)
- 1/2 teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel)
- 1 bunch finely minced chives
Instructions
- Season and sear the beef: Generously season the beef tenderloin with kosher salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a skillet over high heat until shimmering. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and brush the tenderloin evenly with Dijon mustard. Let it cool.
- Prepare the mushroom duxelles: In a food processor, pulse the mushrooms, shallots, garlic, and thyme leaves until finely chopped but not pureed. In a large skillet, heat the salted butter and 2 tablespoons olive oil over medium heat. Add the mushroom mixture, season with salt and pepper, and cook, stirring occasionally, until the mixture is dry and caramelized, about 10-15 minutes. Remove from heat and let cool completely.
- Wrap the beef: Lay the prosciutto slices on a large piece of plastic wrap, slightly overlapping to form a rectangle. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef tenderloin on top and carefully roll the prosciutto and mushrooms around the beef using the plastic wrap, ensuring a tight wrap. Chill for 15 minutes to set its shape.
- Prepare the puff pastry: Lightly flour a work surface and roll out the thawed puff pastry into a rectangle large enough to encase the beef completely. Remove the plastic wrap from the beef and place it in the center of the pastry.
- Encase and seal: Brush the edges of the pastry with beaten egg. Fold the pastry over the beef, sealing all edges completely. Trim any excess pastry if needed. Place the wrapped beef seam-side down on a baking sheet lined with parchment paper.
- Chill and decorate: Brush the entire pastry with more beaten egg. Use any leftover puff pastry to decorate the Wellington if desired, attaching decorations with egg wash. Sprinkle flaky sea salt on top. Chill in the refrigerator for 15 minutes to set the pastry.
- Bake the Wellington: Preheat the oven to 400°F (200°C). Bake the beef Wellington in the preheated oven for 50-60 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 10-15 minutes before slicing.
- Garnish and serve: Garnish with finely minced chives and serve slices warm for a festive, impressive main course.
Notes
- Allow the beef to rest after searing to retain its juices.
- Ensure the mushroom duxelles are completely dry to prevent soggy pastry.
- You can use a meat thermometer to check doneness precisely.
- Make sure the puff pastry is well chilled before baking to promote flakiness.
- For a more indulgent touch, add a thin layer of foie gras or pâté between the mushroom and prosciutto layers.
