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Perfect Thanksgiving Beef Wellington: Easy Holiday Recipe

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This streamlined Beef Wellington recipe delivers a show-stopping golden puff pastry and perfectly cooked beef without the fuss. It’s a make-ahead friendly holiday centerpiece that’s surprisingly doable for any home cook.

Ingredients

Scale
  • 2 lb (900g) center-cut beef tenderloin, trimmed
  • 2 tbsp (30ml) olive oil, divided
  • 1 tsp (5g) kosher salt, plus more for seasoning
  • 1/2 tsp (2g) black pepper, freshly ground
  • 1 lb (450g) cremini mushrooms, finely chopped
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp (30g) unsalted butter
  • 1 tsp (2g) fresh thyme leaves, chopped
  • 2 tbsp (30ml) dry sherry or Madeira (optional)
  • 6–8 slices prosciutto, thinly sliced
  • 1 sheet (about 14 oz or 400g) all-butter puff pastry, thawed
  • 1 large egg, beaten with 1 tbsp water (for egg wash)
  • Flaky sea salt, for sprinkling
  • 1 cup (240ml) low-sodium beef broth
  • 1/4 cup (60ml) dry red wine
  • 1 tbsp (15g) butter
  • 1 tbsp (8g) all-purpose flour
  • Salt and pepper, to taste

Instructions

  1. Prepare the Beef: Pat the beef tenderloin dry with paper towels. Season generously all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let it sit at room temperature for 30 minutes.
  2. Sear the Beef: Heat 1 tablespoon of olive oil in a large cast-iron skillet over high heat until shimmering. Sear the beef, turning with tongs, until deeply browned on all sides, about 2-3 minutes per side. Transfer to a plate and let cool completely.
  3. Make the Duxelles: In the same skillet, add the remaining 1 tablespoon olive oil and butter over medium heat. Add shallots and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds. Add mushrooms and thyme; cook until liquid evaporates and mixture is dry, about 10-12 minutes. Stir in sherry or Madeira if using and cook for 1 minute. Season with salt and pepper. Spread on a plate to cool completely.
  4. Assemble the Wellington: Lay a large sheet of plastic wrap on your work surface. Arrange prosciutto slices on the plastic, slightly overlapping, to form a rectangle. Spread cooled duxelles evenly over prosciutto, leaving a 1-inch border. Place cooled seared beef in the center.
  5. Roll and Chill: Using the plastic wrap, lift the prosciutto and wrap it tightly around the beef. Twist the ends to secure into a tight log. Refrigerate for at least 30 minutes (or up to 24 hours).
  6. Wrap in Pastry: On a lightly floured surface, roll puff pastry into a 12×14-inch rectangle. Unwrap chilled beef log and place in center. Brush pastry edges with egg wash. Fold pastry over beef, tucking ends under. Place seam-side down on a parchment-lined baking sheet. Brush with remaining egg wash. Score top decoratively. Sprinkle with flaky sea salt. Refrigerate for 20 minutes.
  7. Bake: Preheat oven to 400°F (200°C). Bake Wellington for 35-45 minutes, until pastry is deep golden brown and internal temperature reaches 125°F (52°C) for medium-rare. Let rest on baking sheet for 10-15 minutes.
  8. Make the Gravy: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in beef broth and red wine. Bring to a simmer and cook, whisking occasionally, until thickened, about 5 minutes. Season with salt and pepper.
  9. Slice and Serve: Use a sharp serrated knife to slice Wellington into 1-inch thick rounds. Serve immediately with warm gravy.

Notes

Dry mushrooms are happy mushrooms: cook duxelles until all liquid evaporates. Cold is your friend: chill the Wellington at each step for flaky pastry. Use an instant-read thermometer for perfect doneness. Don’t overwork the pastry. Place seam-side down to prevent blowouts.

Nutrition

Keywords: Beef Wellington, Thanksgiving, holiday recipe, beef tenderloin, puff pastry, duxelles, easy, make-ahead

Find it online: https://oracooks.com/perfect-thanksgiving-beef-wellington-easy-holiday-recipe/