Step-By-Step Guide to Beef Wellington Recipe for Christmas

Beef Wellington

Introduction

Christmas is a time for sharing joy, love, and delicious food with family and friends. While traditional holiday dishes vary across the globe, Beef Wellington stands out as a classic favorite. This luxurious and elegant dish consists of succulent beef tenderloin wrapped in a delicate puff pastry. In this step-by-step guide, we’ll take you through the process of creating a memorable Beef Wellington recipe for your Christmas feast.

Chapter 1: Ingredients for Beef Wellington

Before you embark on your culinary journey, let’s gather the essential ingredients for Beef Wellington recipe:

For the Beef Wellington:

1. 2-pound beef tenderloin (center-cut).
2. 2 tablespoons olive oil.
3. 2 tablespoons Dijon mustard.
4. 1 pound cremini or button mushrooms, finely chopped.
5. 4 shallots, finely chopped.
6. 4 cloves of garlic, minced.
7. 2 tablespoons unsalted butter.
8. 1/4 cup dry white wine.
9. 1/4 cup fresh parsley, chopped.
10. Salt and black pepper to taste.
11. 8-10 slices of prosciutto or Parma ham.
12. 1 pound puff pastry (store-bought or homemade).
13. 1 egg, beaten (for egg wash).

For the Mushroom Duxelles:

1. The finely chopped mushrooms, shallots, and garlic mentioned above.
2. 2 tablespoons unsalted butter.
3. Salt and black pepper to taste.

Chapter 2: Preparing the Beef

Beef Wellington

Step 1: Season the Beef

– Remove the beef from the refrigerator and let it sit at room temperature for about 30 minutes.
– Season the beef generously with salt and black pepper.

Step 2: Sear the Beef

– Heat the olive oil in a pan over high heat.
– Sear the beef on all sides until it’s nicely browned.
– This should take about 2-3 minutes per side.
– Remove the beef from the pan and let it cool.

Step 3: Apply Dijon Mustard

– Brush the entire surface of the beef with a layer of Dijon mustard.
– This not only adds flavor but helps the mushroom duxelles stick to the meat.

Chapter 3: Preparing the Mushroom Duxelles for Beef Wellington recipe

Beef Wellington

Step 1: Prepare the Mushroom Mixture

– In the same pan you used to sear the beef, melt the butter over medium heat.
– Add the finely chopped mushrooms, shallots, and garlic.
– Cook the mixture until it’s soft and the moisture from the mushrooms has evaporated.
– Season with salt and pepper and stir in the chopped parsley.
– Remove from heat and let it cool.

Step 2: Create the Mushroom Duxelles

– Once the mushroom mixture has cooled, transfer it to a food processor.
– Pulse until you achieve a finely chopped, but not completely pureed, consistency.
– The mushroom duxelles should be spreadable, not runny.

Chapter 4: Assembling the Beef Wellington

Step 1: Lay Out the Prosciutto

– Lay out a sheet of plastic wrap or parchment paper on your work surface.
– Arrange the slices of prosciutto or Parma ham on the wrap, slightly overlapping them to create a “ham carpet.”

Step 2: Spread the Mushroom Duxelles

– Spread a layer of the prepared mushroom duxelles evenly over the prosciutto.
– Make sure it covers the prosciutto completely.

Step 3: Place the Seared Beef

– Position the beef tenderloin on top of the mushroom-covered prosciutto.
– Carefully roll the prosciutto and mushroom mixture around the beef, using the plastic wrap or parchment paper to assist in the rolling process.
– Tuck in the ends to create a tight and compact cylindrical shape.
– Seal the wrap or paper, and place it in the refrigerator for about 15-20 minutes to firm up.

Chapter 5: Wrapping in Puff Pastry for Beef Wellington recipe

Beef Wellington

Step 1: Roll Out the Puff Pastry

– Roll out the puff pastry on a floured surface into a large rectangle, ensuring it’s large enough to fully encase the beef.

Step 2: Unwrap and Place the Beef

– Remove the beef from the refrigerator and unwrap it from the plastic wrap or parchment paper.
– Position the beef cylinder at one end of the rolled-out puff pastry.

Step 3: Wrap and Seal

– Gently roll the beef inside the puff pastry, ensuring it’s completely enclosed.
– Trim any excess pastry, leaving a neat seam.
– Seal the seam by pressing it together with a little water.

Chapter 6: Baking the Beef Wellington

Beef Wellington

Step 1: Preheat the Oven

– Preheat your oven to 425°F (220°C).

Step 2: Brush with Egg Wash

– Brush the entire surface of the puff pastry with the beaten egg. This will give it a beautiful golden-brown color when baked.

Step 3: Make Decorative Cuts

– Use a sharp knife to make shallow, decorative cuts or patterns on the pastry’s surface. Be careful not to cut too deeply.

Step 4: Bake to Perfection

– Place the Beef Wellington on a baking sheet lined with parchment paper.
– Bake in the preheated oven for about 40-45 minutes or until the pastry is golden and the beef reaches your desired level of doneness.
– For medium-rare, the internal temperature should be around 130°F (54°C).

Chapter 7: Rest and Serve

Beef Wellington

Step 1: Resting

– Once removed from the oven, allow the Beef Wellington to rest for about 10 minutes. This helps the juices redistribute within the meat.

Step 2: Slicing and Serving

– Slice the Beef Wellington into thick, delicious portions.
– Serve it on warm plates, garnished with a sprig of fresh parsley or a drizzle of rich gravy.

Conclusion: A Christmas Feast to Remember

Making Beef Wellington for your Christmas dinner is a culinary endeavor that can be both rewarding and impressive. With the tender beef, flavorful mushroom duxelles, and flaky puff pastry, you’ll be treating your loved ones to a meal that’s both visually stunning and delightfully delicious. So, don your chef’s hat, follow this step-by-step guide, and create a Christmas dish that will be remembered for years to come.

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