Christmas Beef Wellington

Looking for a showstopping main dish that’s just as dazzling as your Christmas tree? This Christmas Beef Wellington brings all the festive drama—and incredible flavor—to your holiday table. Tender beef tenderloin is wrapped in layers of savory prosciutto, a rich mushroom-chestnut duxelles, and golden, flaky puff pastry.

Every slice is an event. Sure, it takes a little practice and patience, but trust me: when you unveil that glistening Wellington, your guests’ jaws will drop (and so will their forks—right onto their plates).

Why This Christmas Beef Wellington Is the Main Event

The Holiday Main Dish That Outshines Everything

• Perfect for celebration: Rich, decadent, and a total centerpiece—everyone will want a photo!
• Layers of flavor: Beef, earthy mushrooms, chestnuts, prosciutto, and buttery pastry. Enough said.
• Do-ahead friendly: Prep most of it the day before for a less stressful holiday.
• Customizable pastry: Use store-bought or easy homemade puff pastry (recipe below!).
• Tips included: From wrapping to carving, you’ll get all the little tricks that make a difference.

Homemade 10-Minute Puff Pastry (Optional)

• Flour
• Cold unsalted butter, cubed
• Salt
• Cold water

Pulse flour and salt in a food processor. Add most butter; pulse 12 times. Add rest; pulse 3 times. Add water; pulse 5 times. Knead lightly just to bring together. Roll into a rectangle, fold in thirds, wrap, and chill. Done! (Can be made a day ahead.)

Step-by-Step: How to Make Christmas Beef Wellington

Instructions Overview

Day Before or Early Morning:

• Prep beef: Sear beef all over in hot oil. Cool, then brush with mustard. Chill until firm.
• Make duxelles: Sauté mushrooms, shallots, garlic, chestnuts, and thyme in butter and oil. Cook until totally dry—about 25 minutes. Cool completely.
• Prep prosciutto layer: Lay overlapping slices on plastic wrap. Spread duxelles evenly over prosciutto.
• Wrap beef: Place tenderloin on duxelles-covered prosciutto. Use plastic to roll it up snug. Twist ends. Chill until firm.

When Ready to Bake:

• Prepare pastry: On a floured surface, lay out or roll pastry large enough to encase beef.
• Wrap it up: Unwrap beef, set on one end of pastry. Brush edges with egg wash. Use plastic wrap underneath to roll up snug, sealing the seam and ends.
• Chill again: Rest at least 20 minutes in the fridge.

Baking:

• Preheat oven to 425°F (220°C).
• Final touches: Score top for decoration. Brush all over with egg wash. Sprinkle with flaky salt.
• Bake: 40–45 minutes, until pastry is deep golden and beef is 120°F for medium-rare.
• Rest 10 minutes before slicing.

Pro Tips for Christmas Beef Wellington

• Chill everything: Cold beef and duxelles = easier rolling and crispier pastry.
• Sear then chill: Searing seals in juices, but wrapping is way easier when everything’s cold.
• Keep the pastry dry: Cook duxelles until very dry, or the pastry can get soggy.
• Assemble with plastic wrap: Use it to roll everything up tight.
• Egg wash and score: For a golden, festive finish, and beautiful presentation.

Make-Ahead, Storage & Leftovers

• Prep-ahead: You can assemble (up to the pastry wrap) a full day before. Bake right before serving.
• Leftovers: Slice and reheat in a 350°F oven until hot—still delicious!
• Freeze: Not recommended for assembled Wellington (the pastry gets soggy), but cooked slices can be wrapped and frozen.

Sides & Serving Ideas

• Serve with: Roasted potatoes, glazed carrots, garlicky green beans, horseradish cream, or a rich red wine sauce.
• Festive salad: Try arugula, pomegranate seeds, and walnuts for color and crunch.

Christmas Beef Wellington: My Favorite Holiday Story

The first time I made this, my family hovered around the kitchen, “helping” just so they could sneak a taste. When I sliced into that golden crust and the perfectly rosy beef, it was like Christmas magic—everyone cheered, and there were absolutely zero leftovers. If you want a new holiday tradition, this one delivers every single time.

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