Classic Holiday Beef Wellington Recipe for Festive Dinners

This Holiday Beef Wellington is my go-to when I want to bring a little magic to the table—without losing my mind in the kitchen. It’s elegant, buttery, and has that perfect golden crust hiding a juicy, flavorful center. The combination of savory mushrooms, crisp prosciutto, and flaky pastry is pure Christmas joy on a plate! It’s the kind of dish that makes people feel special, and isn’t that what the holidays are all about?

Why You’ll Love This Recipe

This recipe has been a showstopper at many of my gatherings—and with good reason. It brings together bold flavor, beautiful presentation, and just the right amount of holiday sparkle.

• It’s a total crowd-pleaser: Stunning to look at and even better to eat!
• Make-ahead friendly: You can prep most of it a day ahead to keep the holiday chaos under control.
• No soggy bottoms here: My chef-approved tricks keep the pastry crisp and golden.
• Restaurant-quality at home: Sophisticated enough for a holiday dinner, even if you’ve got a toddler underfoot.
• Customizable and creative: I’ve included tips for swapping, tweaking, and making it your own.

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. Prepare and sear the beef: Pat the tenderloin very dry, then season liberally with salt and pepper. In a large skillet over high heat, sear the beef on all sides until deeply browned (2–3 minutes per side). Remove from pan, brush with Dijon mustard, and set aside to cool. Chill in the fridge for 15–20 minutes if possible.
2. Make the mushroom duxelles: In the same skillet, heat butter and olive oil. Add shallots and garlic; sauté until softened. Stir in mushrooms and cook over medium heat, stirring, until the moisture evaporates and the mixture thickens (10–15 minutes). Deglaze with wine, then cook until dry again. Stir in thyme, season with salt and pepper, and let cool completely.
3. Assemble the prosciutto wrap: On a sheet of plastic wrap, layer prosciutto slices slightly overlapping into a rectangle. Spread duxelles on top. Place crepes (if using) over the duxelles. Lay the beef in the center and roll it up tightly using the plastic wrap to form a compact log. Twist ends to secure and chill for 30–60 minutes to set the shape.
4. Wrap with pastry: Lightly flour your work surface and roll out the pastry into a rectangle large enough to encase the beef log. Unwrap the beef and place it in the center of the pastry. Brush edges with egg wash, then fold and seal. Trim excess pastry. Place seam-side down on a parchment-lined baking sheet. Chill for 15–20 minutes.
5. Bake: Preheat oven to 400°F (200°C). Brush the pastry with more egg wash. Sprinkle with flaky sea salt or sesame seeds for extra flair. Bake for 35–45 minutes until the crust is golden and the beef hits 120–125°F inside (medium rare). Tent with foil if needed to prevent over-browning.
6. Rest: Let the Wellington rest for 15 minutes before slicing to allow juices to redistribute.
7. Optional glaze: Simmer 1/2 cup cranberry sauce, 1/4 cup red wine, 1 tbsp sugar, and 1 tsp lemon juice in a small saucepan until slightly thickened (5–7 minutes). Strain if desired. Drizzle on or serve alongside.
8. Serve: Slice 1–1.5” thick rounds and serve with roasted vegetables and a spoonful of glaze or pan jus. Garnish with fresh rosemary sprigs for a festive finish!

Chef’s Tips and Tricks

• Chill is key! Each step involving wrapping should end with a chill in the fridge—it helps everything stay tight and tidy during baking.
• Make sure your mushroom duxelles is as dry as possible to avoid a soggy crust later on.
• Use a digital thermometer—it’s your best friend for nailing that perfect beef temperature.
• Don’t skip letting the beef rest after searing and again after baking—this seals in the juices beautifully.

Recipe Variations and Serving Suggestions

• No prosciutto? Skip it and add an extra crepe layer to protect your pastry.
• Make it personal: Add a touch of truffle oil to your duxelles or finely minced rosemary into the pastry for extra flair.
• Serving sides: Roasted fingerling potatoes, green beans almondine, and a drizzle of the holiday glaze make the plate complete.
• Festive decor: Top the Wellington with pastry cut-out holly leaves or snowflakes—kids love helping with this part too!

FAQs

Can I prep this a day in advance?

Absolutely! You can prep through step 3 (beef wrapped in prosciutto and duxelles) a day ahead and keep it chilled. Then just wrap in puff pastry and bake the day of.

What’s the ideal internal temperature for medium-rare?

Take it out of the oven at about 120–125°F. It will rise to 130–135°F as it rests, which is a perfect medium-rare.

How do I store leftovers?

Wrap any leftovers and refrigerate. Reheat gently in a 300°F oven to keep the pastry crisp. Avoid microwaving—it’ll make the pastry soggy.

Recipe Card

If you make this Holiday Beef Wellington, I’d love to see your gorgeous results! Tag me on Instagram @thekitchensaid or drop a comment below—your festive masterpiece might just inspire someone else! Happy Holidays and happy cooking!