Holiday Beef Wellington
Make this elegant beef Wellington with tenderloin, prosciutto, and mushrooms—perfect for Christmas, Thanksgiving, or any special dinner!
Servings: 6 serving
Ingredients
- 1 Head garlic
- 1 Tablespoon 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 black pepper freshly cracked
- 2 Tablespoons English mustard
- 8 slices Parma ham or prosciutto
- 1 Sheet puff pastry thawed
- 2 eggs whisked, for egg wash
- 2 Tablespoons water for egg wash
- 1 Teaspoon rosemary fresh
- 1 Teaspoon thyme fresh
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 a tablespoon of butter to a skillet over a 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 the 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 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°F for medium rare or 150°F for medium.
- Allow the steak to rest for 10 minutes. Slice just before serving.
Notes
Make mushroom paste: You can use a food processor to make the mushroom paste if you wish. That is an easy way to get the fine paste.
Check for doneness: It will be golden brown when cooked and have an internal temperature of 135°F for medium rare or 150°F for medium.
Prepare it ahead: You can make beef Wellington up to 24 hours in advance if you stop before adding the puff pastry. Just wrap the beef in plastic wrap and keep it refrigerated.
Check for doneness: It will be golden brown when cooked and have an internal temperature of 135°F for medium rare or 150°F for medium.
Prepare it ahead: You can make beef Wellington up to 24 hours in advance if you stop before adding the puff pastry. Just wrap the beef in plastic wrap and keep it refrigerated.
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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