Can I make Beef Wellington ahead?

Yes! Assemble up to the pastry wrap and chill. Bake just before serving for best texture.

How do I keep the pastry from getting soggy?

Cook the mushroom filling until dry, and chill all layers before wrapping.

What if I can’t find chestnuts?

Skip them, or use a few toasted walnuts or pecans for a similar vibe.

Can I use store-bought puff pastry?

Absolutely—just roll it out to size and make sure it’s thawed but still cold.

Christmas Beef Wellington

Name: Christmas Beef Wellington
Prep time: 40 min
Cook time: 45 min
Total time: PT-491406H34M38S
Cuisine: Holiday
Ingredients: 2 to 2 1/4 lbs center-cut beef tenderloin (chateaubriand); 1 Tbsp avocado oil; Salt & black pepper; 1 Tbsp prepared mustard (Dijon or English); 1 1/2 lbs white button mushrooms, chopped; 2 shallots, chopped; 2 cloves garlic, minced; 7 chestnuts, chopped (optional); 2 tsp fresh thyme leaves; 2 Tbsp butter; 2 Tbsp avocado oil (for duxelles); 10 thin slices prosciutto; 1 box or sheet puff pastry (store-bought or homemade); 1 egg, beaten (for egg wash); Flaky salt for topping

Description

This Christmas Beef Wellington is the ultimate holiday showstopper—tender beef wrapped in a mushroom-chestnut duxelles, prosciutto, and golden puff pastry. A stunning and delicious main course that’s perfect for your festive table.

Ingredients

Scale

2 to 2 1/4 lbs center-cut beef tenderloin (chateaubriand)
1 Tbsp avocado oil
Salt & black pepper
1 Tbsp prepared mustard (Dijon or English)
1 1/2 lbs white button mushrooms, chopped
2 shallots, chopped
2 cloves garlic, minced
7 chestnuts, chopped (optional)
2 tsp fresh thyme leaves
2 Tbsp butter
2 Tbsp avocado oil (for duxelles)
10 thin slices prosciutto
1 box or sheet puff pastry (store-bought or homemade)
1 egg, beaten (for egg wash)
Flaky salt for topping

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Instructions

Rub beef with oil, salt, and pepper. Sear on all sides in a hot skillet. Cool 10 minutes, then brush all over with mustard. Chill until cold.
Sauté mushrooms, shallots, garlic, chestnuts, and thyme in butter and oil over medium heat. Cook until mixture is dry, about 25 minutes. Cool completely.
Lay out prosciutto slices on plastic wrap, overlapping. Spread duxelles over the prosciutto. Place beef on top and roll up tightly using the wrap. Chill until firm.
Roll out pastry on a floured surface. Place wrapped beef at one end, brush pastry edges with egg wash, and roll up to seal. Fold under the ends and chill 20 minutes.
Preheat oven to 425°F (220°C). Score the pastry, brush with egg wash, and sprinkle with flaky salt.
Bake for 40–45 minutes until golden brown and beef reaches 120°F for medium-rare. Rest 10 minutes before slicing.

Notes

Assemble up to a day ahead and bake just before serving. Ensure the duxelles is dry and everything is cold before wrapping to avoid soggy pastry.

Prep Time: 40 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baked
Cuisine: Holiday

Nutrition

Serving Size: 1 slice
Calories: 620
Sugar: 2g
Sodium: 780mg
Fat: 42g
Saturated Fat: 18g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 38g
Cholesterol: 145mg