Ultimate Christmas Beef Wellington Recipe - Perfect for Festive Feasts (Print-Friendly Version)

This Beef Wellington is the quintessential Christmas recipe, combining tender beef with a rich, savory mushroom duxelles. Perfect for festive gatherings.

# Ingredients You'll Need:
01 - 2 pounds beef tenderloin, center-cut
02 - 1 pound puff pastry, thawed if frozen
03 - 8 ounces mushrooms, finely chopped
04 - 4 slices prosciutto, thinly sliced
05 - 2 tablespoons Dijon mustard, smooth
06 - 1 large egg yolk, beaten
07 - 1 tablespoon olive oil, extra virgin
08 - 1 teaspoon thyme, fresh, chopped
09 - 1 teaspoon salt, to taste
10 - 1/2 teaspoon black pepper, freshly ground
# How to Make It:
01 - Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned, about 2-3 minutes per side. Remove and let cool.
02 - In the same skillet, add mushrooms and thyme. Cook over medium heat until the moisture evaporates and mushrooms are golden, about 8-10 minutes. Stir in Dijon mustard and let cool.
03 - Lay out prosciutto on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture evenly over the prosciutto. Place the cooled beef on top and roll tightly, using the wrap to help shape.
04 - Roll out the puff pastry on a floured surface. Unwrap the beef and place it at the center of the pastry. Brush edges of the pastry with egg yolk and fold over the beef, sealing the edges.
05 - Place the wrapped beef seam-side down on a baking sheet. Brush with remaining egg yolk. Bake until the pastry is golden and the beef registers 125°F (51°C) for medium-rare, about 25-30 minutes.
06 - Let the Beef Wellington rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring moist, tender slices.
# Extra Information:
01 - Chilling the beef in plastic wrap helps it hold its shape for easier handling.
02 - Always let the beef rest to ensure juicy slices.
03 - Use a sharp knife to slice the Wellington for cleaner cuts.
04 - Preheat the oven to maintain consistent temperature and cooking.
05 - Avoid over-handling the pastry to keep it flaky.
06 - Omit mushrooms and use caramelized onions for a sweet, earthy flavor without the traditional duxelles.
07 - Replace beef with a hearty lentil or root vegetable filling for a vegetarian-friendly dish.
08 - Store leftover Beef Wellington in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. To reheat, it's best to use an oven to preserve the texture of the pastry and the juiciness of the beef. Preheat the oven to 350°F (175°C) and warm the slices on a baking sheet for about 15-20 minutes. Avoid microwaving, as it can make the pastry soggy. For restoring crispiness, a quick broil at the end can help.
# Recipe Details:
01 - Prep time: 45 minutes
02 - Cook time: 35 minutes
03 - Servings: 6
04 - Recipe by: Quick Meal Magic

Ultimate Christmas Beef Wellington Recipe - Perfect for Festive Feasts

Recipe by Quick Meal Magic Published on December 7, 2025

This Beef Wellington is the quintessential Christmas recipe, combining tender beef with a rich, savory mushroom duxelles. Perfect for festive gatherings.

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Deliciously plated Ultimate Christmas Beef Wellington, showcasing flaky pastry, tender beef, and festive garnishes for holiday feasts.
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Ultimate Christmas Beef Wellington Recipe - Perfect for Festive Feasts

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This Beef Wellington is the quintessential Christmas recipe, combining tender beef with a rich, savory mushroom duxelles. Perfect for festive gatherings.

  • Total Time: 80 minutes
  • Yield: 6 servings

Ingredients

  • beef tenderloin: 2 pounds - center-cut
  • puff pastry: 1 pound - thawed if frozen
  • mushrooms: 8 ounces - finely chopped
  • prosciutto: 4 slices - thinly sliced
  • Dijon mustard: 2 tablespoons - smooth
  • egg yolk: 1 large - beaten
  • olive oil: 1 tablespoon - extra virgin
  • thyme: 1 teaspoon - fresh, chopped
  • salt: 1 teaspoon - to taste
  • black pepper: 1/2 teaspoon - freshly ground

Instructions

  1. Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned, about 2-3 minutes per side. Remove and let cool.

    Tip: Searing locks in juices and develops flavor; don't skip this step.

  2. In the same skillet, add mushrooms and thyme. Cook over medium heat until the moisture evaporates and mushrooms are golden, about 8-10 minutes. Stir in Dijon mustard and let cool.

    Tip: Ensure mushrooms are finely chopped for a smooth duxelles.

  3. Lay out prosciutto on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture evenly over the prosciutto. Place the cooled beef on top and roll tightly, using the wrap to help shape.

    Tip: Chill the wrapped beef to help it hold its shape.

  4. Roll out the puff pastry on a floured surface. Unwrap the beef and place it at the center of the pastry. Brush edges of the pastry with egg yolk and fold over the beef, sealing the edges.

    Tip: Chill the wrapped beef again to firm up the pastry for baking.

  5. Place the wrapped beef seam-side down on a baking sheet. Brush with remaining egg yolk. Bake until the pastry is golden and the beef registers 125°F (51°C) for medium-rare, about 25-30 minutes.

    Tip: Use a thermometer for accuracy; it's key for perfect doneness.

  6. Let the Beef Wellington rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring moist, tender slices.

    Tip: Resting is crucial; don't rush this step to maintain quality.

Notes

  • Chilling the beef in plastic wrap helps it hold its shape for easier handling.
  • Always let the beef rest to ensure juicy slices.
  • Use a sharp knife to slice the Wellington for cleaner cuts.
  • Preheat the oven to maintain consistent temperature and cooking.
  • Avoid over-handling the pastry to keep it flaky.
  • Author: Quick Meal Magic
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Beef
  • Cuisine: British

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Protein: 42g
  • Carbohydrates: 37g
  • Fat: 36g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 850mg

Keywords: recipes christmas, beef wellington, holiday recipes, festive meals, British cuisine, dinner party, holiday main dish, beef recipes, gourmet meals, special occasion, family dinner, seasonal cooking, traditional recipes, comfort food, winter recipes

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Frequently Asked Questions for Recipes christmas

How do you keep the pastry from getting soggy in Beef Wellington?
Ensure the mushroom duxelles is dry before spreading over prosciutto, and properly chill wrapped beef before adding pastry.

What is the best beef cut for Beef Wellington?
The beef tenderloin, also known as filet mignon, is ideal for its tenderness and uniform shape, which cooks evenly.

Can Beef Wellington be made ahead of time?
Yes, prepare up to the wrapped beef stage a day ahead, then add pastry and bake fresh for optimal results.

What sauce pairs well with Beef Wellington?
A red wine reduction or a creamy horseradish sauce adds depth and complements the rich flavors beautifully.

How do you slice Beef Wellington without it falling apart?
Use a sharp serrated knife and let the Wellington rest before slicing to keep it intact and neat.

What sides go well with Beef Wellington for Christmas?
Roasted vegetables, mashed potatoes, or a fresh green salad make excellent accompaniments to balance the meal.