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5 from 45 votes

Holiday Beef Wellington

By: Bella Bucchiotti
What about making holiday beef wellington for Christmas dinner? It’s made with beef tenderloin, along with flavourful ingredients such as prosciutto parma ham, rosemary, and mushrooms. This Christmas beef wellington recipe is wonderfully decadent!
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 6 serving

Ingredients 

  • 1 Bulb garlic
  • 1 Tablespoon extra virgin olive oil
  • 3 Pounds beef tenderloin
  • 3 Pinches sea salt, flakes
  • 3 Tablespoon unsalted butter
  • 1 shallot, minced
  • 2 portobello mushrooms, finely chopped
  • ¼ Cup porcini mushrooms, dried
  • 2 Sprigs rosemary
  • 3 Pinches peppercorn, fresh cracked
  • 2 Tablespoon English mustard
  • 8 slices Prosciutto, parma ham
  • 1 Sheet puff pastry, thawed
  • 2 eggs, whisked, for egg wash
  • 2 Tablespoons water, for egg wash
  • 1 Teaspoon rosemary
  • 1 Teaspoon thyme

Instructions 

  • Preheat the oven to 400 degrees F.
  • First, trim the tenderloin and thoroughly season all sides with salt and allow to come to room temperature as the garlic is roasted.
  • Remove most of the peel from the garlic bulb. Slice the top off and place onto the center of a sheet of foil. Drizzle with olive oil and seal. Place into the oven for 30 minutes.
  • Meanwhile, prepare the duxelles. Add 1 tbsp butter to a skillet over medium high heat. Finely chop the portobello mushrooms, porcini mushrooms, and shallot. Add to the hot skillet and cook for 15 minutes. Remove with a slotted spoon and add to a bowl. Combine with roasted garlic. Mix well. place onto a paper towel lined plate. Set aside.
  • Turn up the heat on the skillet. Add remaining butter and rosemary. Sear the tenderloin for 1 minute per side.
  • Remove the tenderloin and place onto a wooden cutting board. Brush with mustard.
  • Lay out a large sheet of plastic wrap onto a flat surface. Place the puff pastry sheet into the center.
  • Next, lay the proscuitto parma ham over the pastry. Spread duxelles over the capicola.
  • Place the tenderloin in the center. Wrap with the puff pastry.
  • Tightly wrap the tenderloin with plastic wrap. Place into the fridge for 20 minutes.
  • Remove and brush with egg wash. Season with rosemary and thyme and a pinch of salt and pepper.
  • Place onto a baking sheet and put into the oven on the center rack. Bake for 30 minutes. It will be golden brown when cooked and have an internal temperature of 135 degrees F for medium rare or 150 degrees F for medium.
  • Allow the steak to rest for 10 minutes. Slice just before serving.

Nutrition

Calories: 1007kcal | Carbohydrates: 22g | Protein: 49g | Fat: 79g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 35g | Trans Fat: 0.3g | Cholesterol: 235mg | Sodium: 927mg | Potassium: 901mg | Fiber: 1g | Sugar: 2g | Vitamin A: 279IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 7mg
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