This Christmas, consider elevating your holiday dinner with a show-stopping beef Wellington recipe. At the heart of this dish is a tender cut of beef, complemented by an array of flavorful ingredients including prosciutto, parma ham, rosemary, thyme, mushrooms, and shallots. What’s more, this recipe is surprisingly easy to prepare, making it the perfect choice for a special occasion like Christmas or Thanksgiving. The combination of puff pastry, tender beef, and savory duxelles will surely impress your guests with its rich, festive flavor profile.
How to Make Beef Wellington Like a Pro
While cooking up a Thanksgiving or Christmas feast, don’t be intimidated by the thought of making a show-stopping beef wellington. With these simple steps, you’ll be able to create a dish that would impress even Gordon Ramsay himself! The key to a successful wellington lies in preparing the tenderloin to perfection. Start by trimming any excess fat and seasoning with salt. Allow the meat to come to room temperature before proceeding.Next, prepare the aromatics that will elevate your wellington’s flavor profile. Roast some garlic until it’s soft and fragrant, then mince it and mix it with sautéed mushrooms and shallots. If you’re short on time or prefer a finer texture, feel free to use a food processor to blend the mixture into a smooth paste.With your mushroom duxelles prepared, it’s time to cook the beef tenderloin. Sear it in a hot skillet coated with butter until it’s nicely browned on both sides. Then, brush it with a tangy mustard to balance out the richness of the dish.
Assembling the Beef Wellington
Place a puff pastry sheet on a large surface covered with cling film, positioning the ham slices followed by the mushroom mixture on top. Next, add the beef and roll the combination into a tight barrel shape within the pastry. Wrap the entire bundle in plastic wrap, refrigerate for 20 minutes to set, and shape should hold. For an added layer of flavor, brush the surface with egg wash and sprinkle salt, black pepper, rosemary, and thyme evenly. Transfer the beef Wellington onto a prepared baking sheet lined with parchment paper. Bake for 30 minutes in the oven before allowing it to rest for 10 minutes prior to serving. Upon completion, the dish should exhibit a golden brown crust, accompanied by an internal temperature of 135°F for medium rare or 150°F for a slightly more cooked medium.
Tips and Variations
While exploring this recipe, you might be wondering if gluten-free puff pastry sheets can be used – the answer is a resounding yes! For those feeling adventurous, making your own puff pastry from scratch is also an option. When it comes to adding flavor, English mustard’s intense heat and bold taste make it an excellent choice. However, if you can’t find English mustard, substitute in another yellow or Dijon mustard variety instead. The mushroom duxelles component can be customized with your preferred variety of mushrooms – Cremini is a popular choice. For the beef fillet, feel free to use a fillet steak or filet mignon instead of beef tenderloin. This ensures you’re working with the tender and juicy center-cut portion of the meat. Regardless of how you prepare it, this Christmas beef recipe will likely become one of your favorites. If you’re seeking a meatless alternative, consider our vegan mushroom Wellington recipe.
Delicious Christmas Beef Wellington FAQs
The origins of Beef Wellington are rooted in British tradition, named after Arthur Wellesley, the 1st Duke of Wellington, who famously won the Battle of Waterloo in 1815. This indulgent dish has been a favorite among many, including Richard Nixon, who reportedly had a soft spot for it. Interestingly, the concept of puff pastry-wrapped meat dates back centuries, with the ancient Greeks believed to have been its pioneers. As Beef Wellington is often served during holidays and special occasions, it’s no surprise that beef enthusiasts go wild for this dish. In terms of substituting parma ham or prosciutto, you can experiment with other cured meats such as guanciale, jamón, pancetta, or even capicola. For a different take on the dish, filet mignon could be used in place of the traditional tenderloin.As for making Beef Wellington ahead of time, it’s perfectly fine to prepare the beef component up to 24 hours in advance. Simply wrap the beef tightly in plastic wrap and refrigerate until ready to assemble the Wellington. Then, you can add the puff pastry and bake as instructed.
Holiday Beef Wellington Recipe
Holiday Beef Wellington
Imagine kicking off your Christmas dinner with a show-stopping, indulgent beef Wellington. This festive twist on the classic dish combines tender beef tenderloin with the rich flavors of prosciutto, Parmesan ham, fragrant rosemary, and earthy mushrooms. With its buttery pastry crust and succulent filling, this holiday recipe is sure to impress your guests. To make it, you’ll need about 20 minutes for prep time and 1 hour and 5 minutes for cooking time. In total, the dish takes around 1 hour and 25 minutes to prepare and cook. This beef Wellington recipe serves 6, making it perfect for a small gathering or family celebration.
Instructions
To begin, preheat your oven to 400°F (200°C). Next, trim the tenderloin and season all sides with salt, allowing it to come to room temperature as you prepare the roasted garlic. For the garlic, remove most of its peel, slice off the top, and place it in the center of a sheet of foil. Drizzle with olive oil, seal the foil, and roast in the oven for 30 minutes. Meanwhile, cook the duxelles by adding butter to a skillet over medium-high heat. Finely chop the portobello mushrooms, porcini mushrooms, and shallot, then add them to the skillet and cook for 15 minutes. Remove the mixture with a slotted spoon and combine it with the roasted garlic in a bowl. Mix well and set aside. Increase the heat on the skillet and sear the tenderloin for one minute per side. Remove the tenderloin from the skillet and brush it with mustard. Then, lay out a large sheet of plastic wrap on a flat surface and place the puff pastry sheet in the center. Top the pastry with prosciutto Parma ham, spreading the duxelles over the capicola. Place the tenderloin in the center of the pastry and wrap it tightly with plastic wrap. Refrigerate for 20 minutes to allow the flavors to meld together. Afterward, brush the outside of the puff pastry with an egg wash, seasoning with rosemary, thyme, salt, and pepper. Finally, place the wrapped tenderloin on a baking sheet and bake in the oven’s center rack for 30 minutes, or until it reaches your desired level of doneness. Allow the steak to rest for 10 minutes before slicing and serving.