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
Scale
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