Holiday Beef Wellington
Holiday Beef Wellington is a festive culinary masterpiece featuring tender beef tenderloin wrapped in flaky puff pastry, complemented by savory mushroom duxelles and prosciutto. This elegant dish is perfect for holiday gatherings and will impress your guests with its stunning presentation and rich flavors. Whether it’s a family dinner or a special occasion, this show-stopping entrée promises to elevate your meal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb beef tenderloin
- 8 oz cremini mushrooms, finely chopped
- 1 sheet (1 lb) puff pastry, thawed
- 4 oz prosciutto, thinly sliced
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp Dijon mustard
- 1 egg yolk (for glazing)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C). Season beef tenderloin with salt and pepper. Sear in a hot skillet with olive oil for about 2-3 minutes per side until browned. Remove from heat and let cool.
- In the same skillet, sauté the chopped mushrooms over medium heat until golden brown (about 10 minutes). Stir in garlic, thyme, and parsley. Allow to cool.
- Lay out prosciutto on plastic wrap, spread the mushroom mixture evenly on top, and place the beef on it. Roll tightly using the wrap and chill in the fridge for 15 minutes.
- Unroll puff pastry on a floured surface. Remove the beef from plastic wrap and place it on the pastry. Brush Dijon mustard over it, wrap snugly, sealing edges well.
- Transfer to a parchment-lined baking sheet, brush with egg yolk, and bake for 25-30 minutes until golden brown.
- Let rest for 10 minutes before slicing. Serve with roasted vegetables or mashed potatoes.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg