Elegant, festive, and absolutely unforgettable—Beef Wellington is the ultimate Christmas centerpiece. Tender beef fillet, rich mushroom duxelles, savory prosciutto, all wrapped in golden puff pastry ✨
⏱ Time
Prep: 40 min | Chill: 30 min | Bake: 40–45 min Serves: 4–6
Ingredients
For the Beef
2–2.5 lb (900 g–1.1 kg) beef tenderloin (center-cut)
Salt & freshly ground black pepper
2 tbsp olive oil
2 tbsp Dijon mustard
Mushroom Duxelles
1 lb (450 g) mushrooms (button or cremini), finely chopped
2 tbsp butter
2 cloves garlic, minced
1 small shallot or onion, finely chopped
Fresh thyme (optional)
Salt & pepper
Assembly
8–10 slices prosciutto
1 sheet puff pastry, thawed
1 egg yolk + 1 tbsp milk (egg wash)
Instructions
1️⃣ Sear the Beef
Season beef generously with salt & pepper.
Heat oil in a hot skillet. Sear beef on all sides (2–3 minutes total).
Remove, brush with Dijon mustard while warm. Let cool completely.
2️⃣ Make the Duxelles
Melt butter in a pan. Add shallot/onion, cook until soft.
Add mushrooms, garlic, thyme, salt & pepper.
Cook until all moisture evaporates and mixture is thick and paste-like.
Cool completely.
3️⃣ Wrap
Lay plastic wrap on counter.
Arrange prosciutto slices slightly overlapping.
Spread mushroom duxelles evenly on top.
Place beef in center and tightly roll using plastic wrap.
Chill 30 minutes (important for shape!).
4️⃣ Pastry Wrap
Roll puff pastry slightly.
Unwrap beef and place in center.
Wrap pastry around beef, seal edges underneath.
Brush with egg wash.
Chill 10–15 minutes for clean cuts.
5️⃣ Bake
Preheat oven to 400°F (200°C).
Score top lightly (optional).
Bake 40–45 minutes for medium-rare (internal temp ~125–130°F / 52–54°C).
Rest 10 minutes before slicing.
Serving Suggestions
Roasted potatoes 🥔
Honey-glazed carrots 🥕
Red wine reduction or peppercorn sauce 🍷
Christmas Tips
✔ Use a meat thermometer for perfect doneness ✔ Keep everything cold before baking ✔ Slice with a sharp knife for clean cuts
This is pure Christmas magic on a plate 🎄 If you want, I can also give you:
