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Christmas Beef Wellington Recipe

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★★★★★

4.5 from 93 reviews

This classic Christmas Beef Wellington recipe features a tender beef tenderloin coated with a savory mushroom duxelles, wrapped in delicate puff pastry with ham slices for an elegant centerpiece perfect for festive occasions. The beef is seared to lock in juices, then baked in a golden puff pastry crust for a show-stopping dish full of rich flavors and impressive presentation.

Ingredients

Scale

Beef and Seasoning

  • 1 pound thick beef tenderloin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons yellow mustard (such as Coleman’s Original English Mustard)

Mushroom Duxelles

  • 1 pound mushrooms (button or cremini recommended)

Wrapping

  • 4 thin slices ham (Parma ham or prosciutto preferred)
  • 1 (7 to 8 1/2-ounce) sheet puff pastry, thawed

Finishing

  • 2 large egg yolks, beaten
  • Flaky salt, for sprinkling on top

Instructions

  1. Prep the beef: Season the beef tenderloin generously with kosher salt and freshly ground black pepper. Heat the extra virgin olive oil in a large skillet over medium-high heat. Sear the beef on all sides until nicely browned, about 2-3 minutes per side. Remove from heat and brush the beef evenly with the yellow mustard. Set aside to cool.
  2. Prepare the mushroom duxelles: Finely chop the mushrooms or pulse them in a food processor until they resemble coarse crumbs. Use the same skillet to cook the mushrooms over medium heat, stirring frequently, until all the moisture evaporates and you have a dry, concentrated mushroom paste. Let cool.
  3. Assemble the Wellington: Lay out the puff pastry sheet on a work surface. Arrange the ham slices neatly over the pastry, overlapping slightly. Spread the cooled mushroom duxelles evenly over the ham. Place the mustard-coated beef tenderloin in the center. Carefully fold the pastry over the beef, sealing all edges and tucking under to form a tight parcel.
  4. Chill and egg wash: Place the wrapped beef on a baking sheet. Brush the entire surface with beaten egg yolk to give a glossy finish. Chill in the refrigerator for 15-20 minutes to set the shape and help the pastry retain its form during baking.
  5. Bake the Wellington: Preheat oven to 425°F (220°C). Sprinkle flaky salt over the top of the pastry for added texture and flavor. Bake the beef Wellington in the oven for 25-30 minutes until the pastry is golden brown and crisp. Use a meat thermometer to ensure the internal temperature of the beef reaches your preferred doneness (about 125°F for medium-rare).
  6. Rest and serve: Remove the Wellington from the oven and let rest for 10 minutes before slicing. This allows the juices to redistribute and makes for easier slicing. Serve warm as a festive main dish.

Notes

  • For mushroom duxelles, cremini mushrooms add more depth of flavor than common button mushrooms.
  • Puff pastry sheet should be fully thawed but kept cold to prevent it from becoming too soft to handle.
  • Use a sharp knife to slice the beef Wellington neatly without compressing the pastry.
  • Can be prepared a few hours ahead and refrigerated before baking for convenience on holiday day.

Keywords: Beef Wellington, Christmas recipe, holiday main course, puff pastry beef, mushroom duxelles, festive dinner

Find it online: https://busyrecipe.com/christmas-beef-wellington-recipe/