For my family, it’s not Christmas Eve if it’s not Beef Wellington. This is an indulgence my siblings and I look forward to all year, and now we’ve brought two husbands along. This year, my mom finally gave me the recipe…though she marked the recipe card “SECRET.” And then asked me if I was planning on posting it to Dinner Chez Nous (and now, also on The Novice Gardener). I’m confused, Mom, but I guess at least I’m well fed.
- about 4 pound beef tenderloin (figure about 1/2 pound per person) – tied with twine
- 2 packages frozen puff pastry (Pepperidge Farms is optimal)
- salt and pepper
- 1/2 pound chicken or goose or other form of paté or liverwurst (NOTE: the stronger tasting, the better, as it will get a little bit absorbed in the puff pastry/tenderloin. Liverwurst is a better bet.)
- 1 egg
- flour, for rolling out the puff pastry
- Defrost the puff pastry – takes about 40 minutes; don’t let it sit too long or it will get sticky.
- Preheat the oven to 450 degrees F. Liberally season the tenderloin with salt and pepper and then pop it in the oven for 20 minutes or so.
- Prepare your puff pastry work space with a light dusting of flour; unfold all four sheets of puff pastry on the counter and connect them in a square shape by pinching the dough together at the seams.
- Using your hands or a knife, spread out the paté across the puff pastry square.
- Beat the one egg in a small bowl with a little bit of water.
- Remove the meat from the oven and place it in the middle of the puff pastry dough. Carefully wrap the tenderloin all the way around; cut off the extra. you can also use a cookie cutter to cut little shapes into the dough and place them on top of the filet for decoration.).
- Brush the dough with the egg wash, reduce the oven temperature to 400 degrees F and put the entire thing back into the oven for another 15-20 minutes. The last couple of minutes, turn the heat up to broil, just to make the puff pastry nice and brown. Take it out when a meat thermometer hits 125 degrees (rare) – the tenderloin will continue to cook as you let it rest and plate it up.
- After letting it rest about 5-10 minutes, serve with carrots, parsnips, asparagus, mushrooms, whatever you fancy.
- BONUS SNACK: Use the extra puff pastry and paté and cut it into 1-2 inch strips, roll them up, and pop into the oven for about 15-20 minutes for a little extra something.
A very Merry Christmas to you and yours. Around here, it’s time to go cook + eat some more.
20 thoughts on “Christmas Eve Feast: Beef Wellington”
Welcome to Fiesta Friday, Varina! I hope you’ll get to know new blogging friends at the party. By the way, if you link your post to mine and tag it with “Fiesta Friday” it might be easier for others to find you.
Your beef wellington looks super delicious. Thanks for sharing your mom’s secret recipe! 🙂
Thanks so much for the tip, Angie – still figuring it all out…and happy day-after-Christmas. 🙂
No problem. Welcome once again! Let me know if you need help with anything.
This looks delicious, I keep meaning to make beef Wellington some time and this looks a nice easy recipe. Thanks for sharing on Fiesta Friday!
Thanks Caroline – the trick with this one is just in the timing; everything else is super easy! (And yet, people will think you are a very fancy cook indeed.)
Varina welcome! This Beef Wellington is just beautiful! I am sure mama won’t mind that you shared it with people who appreciate a gorgeous recipe. Well, maybe we should keep that a secret? 🙂
Thanks so much, Julie! I have to be honest: now that it’s out there, Mom is not-so-secretly delighted to be sharing her kitchen with others!
I know some people like to keep their special recipes to themselves. So thanks Mom.
A new face, welcome Varina! You’ve brought a wonderful Beef wellington to share with us today. Thanks so much, we love hand-me-down recipes. I especially love this and have made it before, I love the idea of the liverwurst or pate added, that must have been Mum’s secret ingredient? :).
Thanks much, Loretta. Unfortunately for our arteries, pate is definitely a not-so-secret ingredient, a lot of the time, around here!
Beautiful and delicious looking. This dish is on my list of dishes that I want to make at least once in my life. Fabulous job!
Do it, Sue! It will definitely be tasty!
Welcome to FF and thanks for bringing this classic festive dish. I haven’t made beef Wellington in a long time, but often think about doing so – it really is an elegant dish.
The dish is definitely elegant – the way my family dives into it like a pack of wolves, not so much. Thanks for the warm welcome, Hilda!
YOur beef wellington looks wonderful! Its something I’ve been meaning to tackle since seeing participants muck it up on Hells Kitchen 😀 Thanks for the recipe & welcome to FF!
Missed that episode (to be honest, he makes me a bit nervous!)- but glad to participate!
LikeLiked by 1 person
Una ricetta davvero adatta per le feste importanti.
Grazie a te, per averla condivisa, e a tua mamma per avertela lasciata (forse con la segreta voglia di vederla pubblicata).
Buone feste 🙂
LikeLiked by 1 person
Buon Natale a voi!