Christmas Beef Wellington Recipe

Ingredients

• 1 pound thick beef tenderloin
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil
• 2 tablespoons yellow mustard (such as Coleman’s Original English Mustard)
• 1 pound mushrooms (button or cremini recommended)
• 4 thin slices ham (Parma ham or prosciutto preferred)
• 1 (7 to 8 1/2-ounce) sheet puff pastry, thawed
• 2 large egg yolks, beaten
• Flaky salt, for sprinkling on top

Instructions

1. 1

   Prep the beef: Season the beef tenderloin generously with kosher salt and freshly ground black pepper. Heat the extra virgin olive oil in a large skillet over medium-high heat. Sear the beef on all sides until nicely browned, about 2-3 minutes per side. Remove from heat and brush the beef evenly with the yellow mustard. Set aside to cool.

2. 2

   Prepare the mushroom duxelles: Finely chop the mushrooms or pulse them in a food processor until they resemble coarse crumbs. Use the same skillet to cook the mushrooms over medium heat, stirring frequently, until all the moisture evaporates and you have a dry, concentrated mushroom paste. Let cool.

3. 3

   Assemble the Wellington: Lay out the puff pastry sheet on a work surface. Arrange the ham slices neatly over the pastry, overlapping slightly. Spread the cooled mushroom duxelles evenly over the ham. Place the mustard-coated beef tenderloin in the center. Carefully fold the pastry over the beef, sealing all edges and tucking under to form a tight parcel.

4. 4

   Chill and egg wash: Place the wrapped beef on a baking sheet. Brush the entire surface with beaten egg yolk to give a glossy finish. Chill in the refrigerator for 15-20 minutes to set the shape and help the pastry retain its form during baking.

5. 5

   Bake the Wellington: Preheat oven to 425°F (220°C). Sprinkle flaky salt over the top of the pastry for added texture and flavor. Bake the beef Wellington in the oven for 25-30 minutes until the pastry is golden brown and crisp. Use a meat thermometer to ensure the internal temperature of the beef reaches your preferred doneness (about 125°F for medium-rare).

6. 6

   Rest and serve: Remove the Wellington from the oven and let rest for 10 minutes before slicing. This allows the juices to redistribute and makes for easier slicing. Serve warm as a festive main dish.