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
Scale
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.
