Beef Wellington for Beginners | A Foolproof Holiday Showstopper

My Christmas Eve Tradition

Christmas Eve has always been my thing — my favorite night of the year to host the people I love most. There’s something so special about that moment before Christmas morning: the glow of candles, the table set just right, everyone gathered in that warm, content haze of the season.

Most years, I lean into surf and turf — seared filet, lobster tails, something that feels celebratory but familiar. But last year, I decided to push myself: I made Beef Wellington.

And I’ll be honest — it’s intimidating at first glance. Will the meat be undercooked? Overcooked? Will that puff pastry turn out flaky or fail in front of everyone I love?

But when it came out of the oven, golden and perfect, the smell filling the kitchen, I felt so proud. The beef was tender, the pastry crisp, and everyone at the table stopped to admire it before we even sliced in.

This year, it’s officially part of my Christmas Eve rotation — elegant, cozy, and surprisingly doable once you know the rhythm.

Ingredients (Serves 6–8)

For the Beef:

• 1 center-cut beef tenderloin (2 to 2.5 lbs) — trimmed of silver skin

• 2 tsp kosher salt

• 1 tsp fresh cracked black pepper

• 2 tbsp olive oil

• 2 tbsp Dijon mustard

For the Mushroom Duxelles:

• 1 lb cremini or baby bella mushrooms, cleaned and very finely chopped

• 2 tbsp unsalted butter

• 1 small shallot, finely minced

• 2 cloves garlic, minced

• 1 tbsp fresh thyme leaves

• ½ tsp kosher salt

• ¼ tsp black pepper

• 2 tbsp dry white wine or sherry (optional — helps deglaze)

For Assembly:

• 6–8 thin slices prosciutto (or Parma ham)

• 1 sheet puff pastry, thawed overnight in the fridge

• 1 egg + 1 tbsp water (for egg wash)

• 1 tbsp flour, for rolling

• 1–2 tsp flaky sea salt (for topping)

For the Custom Dough Topper:

• Scraps of puff pastry

• Small leaf cookie cutter or use a paring knife to make holly or fern-like leaves

• Optional: 1 tsp heavy cream + 1 tsp maple syrup for a glossy, golden top wash

Step-by-Step Directions

Step 1: Prep & Sear the Beef (20 minutes total)

1. Pat the tenderloin completely dry with paper towels.

2. Season all sides generously with salt and pepper.

3. Heat olive oil in a large stainless-steel skillet over medium-high heat. When it shimmers, sear the beef on all sides (about 2 minutes per side), including the ends.

4. Remove to a plate and immediately brush all over with Dijon mustard.

   🕯️ Beginner Tip: This locks in flavor and helps everything stick later. Let it rest and cool completely — about 15–20 minutes.

Step 2: Make the Mushroom Duxelles (15 minutes)

1. In the same pan, melt butter over medium heat. Add minced shallot and sauté for 1–2 minutes.

2. Add mushrooms, garlic, thyme, salt, and pepper. Cook 8–10 minutes, stirring occasionally, until all moisture evaporates and the mixture looks dry and rich.

3. Add white wine or sherry, stir, and cook for 1–2 minutes until fully absorbed.

4. Transfer mixture to a bowl and let cool completely.

   💡 Texture cue: It should look like a thick mushroom paste — dry enough to spread, not soupy.

Step 3: Wrap with Prosciutto & Chill (30 minutes)

1. Lay a large piece of plastic wrap on your counter.

2. Arrange prosciutto slices in slightly overlapping rows to create a rectangle large enough to wrap your beef.

3. Spread the cooled mushroom mixture evenly over the prosciutto, leaving a small border at the edges.

4. Place the tenderloin on one edge and use the plastic wrap to roll it up tightly into a log.

5. Twist the ends of the plastic wrap to seal, and refrigerate for 30 minutes.

Step 4: Assemble with Puff Pastry (15 minutes)

1. Lightly flour your surface. Roll out puff pastry to roughly 12x14 inches (large enough to fully enclose the beef).

2. Remove the beef log from the fridge, unwrap it, and place it seam-side down on the pastry.

3. Brush the edges of the pastry with egg wash.

4. Wrap the pastry around the beef, trimming any excess so it’s neat and tight.

5. Press seams to seal and fold under if necessary.

6. Place the wrapped Wellington seam-side down on a parchment-lined baking sheet.

7. Brush the entire surface generously with egg wash.

Step 5: Add Your Custom Dough Topper (10 minutes)

1. Use the puff pastry scraps to cut out small holly leaves or winter ferns (use a paring knife or cookie cutter).

2. Arrange them down the center of the Wellington for a holiday look.

3. Brush lightly with your maple-cream wash for a golden, glossy finish.

4. Sprinkle lightly with flaky sea salt.

   ✨ It bakes up beautifully and gives your Wellington that bakery-window look — like it came straight from a French patisserie.

Step 6: Chill & Bake (50 minutes total)

1. Chill the assembled Wellington for 15–20 minutes while preheating the oven to 400°F (200°C).

2. Bake for 35–40 minutes, rotating halfway through, until golden brown and the internal temperature is 125°F (medium-rare) or 130°F (medium).

3. If it browns too quickly, tent loosely with foil.

Step 7: Rest & Slice (10 minutes)

1. Remove from the oven and let it rest for 10–15 minutes before slicing.

2. Use a sharp serrated knife and slice into 1½-inch pieces for perfect presentation.

3. Garnish the platter with fresh rosemary, thyme, or even a few festive cranberries.

   Beginner-Friendly Tips

4. Always start with a cold beef log before wrapping in pastry — warmth melts puff pastry before baking.

5. Use an instant-read thermometer for perfect doneness.

6. Store leftovers wrapped in foil in the fridge for up to 2 days; reheat gently in a 350°F oven.