Looking for a show-stopping dish to impress your guests this holiday season? Look no further than this delectable Christmas Beef Wellington recipe! With its tender beef, flavorful mushrooms, and crispy puff pastry, this dish is not only delicious but also surprisingly easy to make. Perfect for Christmas dinner, a special occasion, or just a cozy night in, this recipe is sure to become a favorite in your household.
Why You’ll Love This Recipe?
- Great Flavors: The combination of tender beef, earthy mushrooms, and savory ham wrapped in buttery puff pastry creates a mouthwatering flavor profile that will leave you craving more.
- Quick Prep Time: Despite its fancy appearance, this dish comes together quickly and easily, making it perfect for busy weeknights or last-minute entertaining.
- Perfect for Meal Prep: Beef Wellington is a great make-ahead dish that can be assembled in advance and baked when you’re ready to serve, making it ideal for meal prep or entertaining.
Ingredient Notes:
- Thick beef tenderloin: The star of the show, this cut of beef is incredibly tender and pairs perfectly with the other ingredients.
- Kosher salt and freshly ground black pepper: Seasoning the beef with salt and pepper enhances its flavor and adds depth to the dish.
- Extra virgin olive oil: Used for searing the beef and adding richness to the dish.
- Yellow mustard: Adds a tangy kick to the beef and helps the puff pastry adhere to the meat.
- Mushrooms: Sauteed mushrooms add a savory element to the dish and help keep the beef moist.
- Ham: Adds a layer of flavor and texture to the Wellington.
- Puff pastry: Provides a flaky, buttery crust for the beef.
- Egg yolks: Used to brush the pastry for a golden, shiny finish.
- Flaky salt: Sprinkled on top for a finishing touch.
Step-by-Step Instructions:
- Season the beef with salt and pepper, then sear it in a hot pan with olive oil until browned on all sides.
- Brush the beef with mustard and top with sauteed mushrooms and ham.
- Roll out the puff pastry and wrap the beef, sealing the edges with egg wash.
- Brush the pastry with egg yolk and sprinkle with flaky salt.
- Bake in a preheated oven until the pastry is golden brown and the beef is cooked to your desired doneness.
Helpful Tips:
- For a perfectly cooked beef Wellington, make sure to let the beef come to room temperature before searing.
- Don’t skip the mustard, as it helps the puff pastry adhere to the beef and adds a delicious tangy flavor.
- To prevent a soggy bottom, make sure to thoroughly drain any excess liquid from the mushrooms before adding them to the Wellington.
- To ensure a flaky pastry crust, avoid overhandling the dough and be sure to chill it before baking.
Expert Tips for the Best Results:
- Use high-quality ingredients, especially when it comes to the beef and puff pastry, for the best flavor and texture.
- Don’t skimp on the seasoning – be generous with the salt and pepper to bring out the flavors of the dish.
- Allow the beef Wellington to rest for a few minutes before slicing to allow the juices to redistribute and keep the meat tender.
Serving Suggestions:
Serve this Christmas Beef Wellington with a side of creamy mashed potatoes, roasted vegetables, and a glass of red wine for a truly indulgent holiday meal.
Storage and Reheating Tips:
To store leftovers, wrap the beef Wellington tightly in foil and refrigerate for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through.
Frequently Asked Questions:
- Can I make beef Wellington in advance? Yes, you can assemble the Wellington up to a day in advance and bake it when ready to serve.
- Can I use a different cut of beef for this recipe? While tenderloin is traditional, you can also use filet mignon or sirloin for a different flavor profile.
- How do I prevent the puff pastry from getting soggy? Make sure to thoroughly drain the mushrooms and avoid overhandling the pastry to prevent a soggy bottom.
Conclusion:
Now that you have the recipe for this mouthwatering Christmas Beef Wellington, it’s time to gather your ingredients and get cooking! Whether you’re hosting a holiday gathering or simply treating yourself to a special meal, this dish is sure to impress. Enjoy the tender beef, savory mushrooms, and buttery puff pastry in every delicious bite. Cheers to a festive and flavorful meal!
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Christmas Beef Wellington Recipe
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: English
Description
Indulge in a festive feast with this Christmas Beef Wellington recipe. Tender beef tenderloin is wrapped in a flavorful mushroom mixture, ham, and puff pastry, creating a show-stopping centerpiece for your holiday table.
Ingredients
Main Ingredients:
- 1 pound thick beef tenderloin
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons yellow mustard (like Coleman’s Original English Mustard)
For the Mushroom Mixture:
- 1 pound mushrooms
- 4 thin slices ham (Parma ham or prosciutto)
For Assembly:
- 1 (7 to 8 1/2-ounce sheet) puff pastry, thawed
- 2 large egg yolks, beaten
- Flaky salt, for sprinkling on top
Instructions
- Season and Sear Beef: Season beef with salt and pepper, sear in olive oil until browned.
- Make Mushroom Mixture: Blend mushrooms, mustard, and ham until smooth.
- Assemble Wellington: Spread mushroom mixture on puff pastry, place seared beef, wrap, and brush with egg yolks.
- Bake: Bake until pastry is golden brown.
- Serve: Sprinkle with flaky salt before slicing and serving.
Notes
- For the mushrooms, you can use a mix of cremini, shiitake, and button mushrooms.
- Ensure the puff pastry is properly thawed before using.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg