A Dish for a Special Night
This recipe is my Yuletide Wellington. It is a real show-stopper. I make it only once a year. It feels like wrapping a precious gift in a golden pastry blanket.
The work is a labor of love. But the result is pure magic. When you slice it, everyone goes quiet. Then they all gasp. Doesn’t that sound like a fun moment to create? What’s the most special meal you’ve ever helped make?
The Heart of the Matter
Let’s talk about the beef. You sear it fast to lock in the juices. Then you must let it get very cold. This is the first “why this matters” step. A cold center helps the pastry stay crisp.
You spread a thin layer of pâté on the cold meat. This adds a rich, smooth flavor. It is like a secret hug for the beef. I still laugh at how fancy that sounds for just a little spread.
The Mushroom Magic
Next is the duxelles. That’s just a fancy word for chopped mushrooms cooked dry. You cook them with shallots and thyme. The kitchen smells like a damp, wonderful forest.
You spread this mushroom paste on the pastry. Then you place the beef on top. This is the second “why this matters” part. The duxelles soaks up meat juices. It keeps the pastry from getting soggy. Fun fact: The word “duxelles” is named for a French marquis from the 1600s!
A Sauce with a Story
The red wine sauce takes time. You roast oxtails and vegetables until they are dark and sweet. Then you simmer them for hours. My old pot always sings a gentle, bubbling song.
This makes a rich, glossy sauce. You whisk in cold butter at the end. It makes the sauce shiny and silky. Do you prefer your gravy thick or thin? I’d love to know.
The Grand Finale
Now, you wrap it all up. You roll the pastry around the beef. It is like tucking a child into bed. You must wrap it tight. Then you brush it with egg for a golden shine.
It bakes until it is puffed and perfect. You let it rest before slicing. This wait is the hardest part! The smell is amazing. When you finally cut it, you see all the beautiful layers. Tell me, does your family have a “wow” dish for big celebrations?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Beef tenderloin (center-cut Châteaubriand) | 3 to 4 pounds | Trimmed weight, about 12 inches long, tied by butcher |
| Olive oil | 2 tablespoons | |
| Table salt (for beef) | 2 teaspoons | |
| Ground black pepper (for beef) | 2 teaspoons | |
| Fine pâté | 5 ounces | Mashed until smooth |
| Puff pastry | 1 pound | Preferably homemade |
| Large egg | 1 | |
| Button mushrooms | 1 pound | For the duxelles |
| Unsalted butter (for duxelles) | 3 tablespoons | |
| Large shallots (for duxelles) | 2 – 3 | Minced (about ½ cup) |
| Heavy cream | 2 tablespoons | |
| Madeira | 1 teaspoon | Optional |
| Table salt (for duxelles) | 1 teaspoon | |
| Ground black pepper (for duxelles) | ½ teaspoon | |
| Fresh thyme leaves | 1 tablespoon | Minced |
| Beef oxtails | 2 ½ pounds | For the sauce, trimmed of excess fat |
| Medium carrots | 2 | Chopped into 1-inch pieces (about 1 cup) |
| Medium ribs celery | 2 | Chopped into 1-inch pieces (about 1 cup) |
| Small onions | 4 | Chopped coarse (about 3 cups) |
| Large head garlic | 1 | Broken into cloves, unpeeled |
| Tomato paste | 2 teaspoons | |
| Red wine | 1 bottle (750ml) | |
| Large shallots (for sauce) | 4 – 6 | Minced (about 1 cup) |
| Bay leaf | 1 | |
| Fresh thyme sprigs | 10 | |
| Low-sodium beef broth | 1 can (14 ½ ounces) | |
| Low-sodium chicken broth | 1 can (14 ½ ounces) | |
| Whole black peppercorns | 1 teaspoon | |
| Parsley stems | 6 | |
| Ruby port | ¼ cup | |
| Unsalted butter (for sauce) | 4 tablespoons | Cold, cut into 4 pieces |
| Salt and ground black pepper | To taste | For finishing the sauce |
Instructions
Step 1: Dry your beef in the fridge for two days. This makes the outside super dry. A dry outside sears beautifully. I still laugh at that time I skipped this step. The meat steamed instead! (A wire rack over a pan is your best friend here).
Step 2: Sear the beef in a very hot pan. Brown it on all sides. This only takes a minute per side. Wrap it tightly in plastic right away. Then let it cool in the fridge. Why do we sear meat first? Share below!
Step 3: Make the duxelles. Chop mushrooms very fine in a food processor. Cook them with shallots until all the liquid is gone. Stir in cream and thyme. Spread this paste thin on a baking sheet to chill. Doesn’t that smell amazing? (Cook until the spoon leaves a clean path in the pan).
Step 4: Roll your puff pastry into a big rectangle. Spread the pâté on the cold beef. Flip the beef onto the mushroom layer on the dough. Wrap it up like a cozy blanket. Brush the pastry with egg wash. Let it rest in the fridge before baking.
Step 5: Bake your Wellington at a high heat. Watch it turn a deep, golden brown. Use a thermometer to check for doneness. Let it rest for ten minutes before slicing. This wait is the hardest part, I know! (The pastry needs this rest to stay crisp).
Creative Twists
This recipe is wonderful as-is. But sometimes, a little change is fun. Try a layer of spinach under the mushrooms. It adds a pop of color. Use a store-bought mushroom pâté instead. It saves a bit of time. Or, make mini Wellingtons for a party. Just use small beef fillets. Which one would you try first? Comment below!
Serving & Pairing Ideas
Slice your Wellington thick at the table. Everyone loves the big reveal. Serve it with simple, buttery mashed potatoes. Roasted carrots with a little honey are perfect too. For a drink, a glass of red wine is classic. For the youngsters, sparkling apple cider feels just as festive. Which would you choose tonight?
Keeping Your Wellington Wonderful
This is a special meal for a special day. You can prepare parts ahead. Make the duxelles and sauce two days before. Keep them chilled in your fridge.
Once baked, leftovers are a treasure. Wrap slices tightly in foil. They will keep in the fridge for three days. I do not recommend freezing the baked Wellington.
The pastry can get soggy. Reheat slices in a warm oven. Use a baking sheet at 300 degrees. This keeps the pastry crisp.
I once tried to microwave a slice. It was a sad, soft mess. Planning ahead saves the magic. It lets you enjoy the feast, not just cook it. Have you ever tried storing it this way? Share below!
Three Little Hiccups and How to Fix Them
First, a soggy bottom. This happens if the duxelles are wet. Cook them until they are very dry. Let them chill completely before wrapping.
Second, the pastry cracks. Do not worry. Mend cracks with your fingers. Use a little water as glue. I remember when my first one split.
I patched it like a quilt. It still tasted wonderful. Third, the meat is overdone. Use a thermometer. It is your best friend in the kitchen.
Getting these right builds your confidence. It also makes every bite perfect. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes. Use a gluten-free puff pastry. Dust your work surface with gluten-free flour.
Q: What can I do ahead? A: Sear the beef and make the duxelles early. Assemble the whole thing the day you bake it.
Q: I cannot find pâté. What can I use? A: Try a smooth liver mousse. Or use a very thin layer of mustard instead.
Fun fact: The name “Wellington” might be from a famous duke. But no one knows the true story for sure!
Q: Can I make a smaller one? A: Of course. Ask your butcher for a smaller tenderloin. Adjust your pastry size down, too.
Q: Is the Madeira or port necessary? A: No, but they add lovely flavor. You can skip them. The sauce will still be good. Which tip will you try first?
From My Kitchen to Yours
This recipe is a labor of love. Do not rush it. Enjoy the process of building each layer. The result is pure celebration on a plate.
I would love to hear about your cooking adventure. Tell me about your table and your guests. Have you tried this recipe? Your stories are my favorite thing to read.
Happy cooking!
—Elowen Thorn.
Yuletide Wellington with Festive Garnish
Description
A festive and impressive centerpiece for a special holiday meal, featuring a classic beef tenderloin wrapped in mushroom duxelles and puff pastry, served with a rich red wine sauce.
Ingredients
For the Beef:
For the Duxelles:
For the Red Wine Sauce:
Instructions
- For the Beef: Place roast on wire rack set above rimmed baking sheet and refrigerate, uncovered, for 48 hours.
- Heat 12-inch heavy-bottomed skillet over high heat until very hot, about 4 minutes. Meanwhile, rub tenderloin with oil, then sprinkle with salt and pepper and lightly rub into meat.
- Sear tenderloin in hot skillet on all sides until well-browned, about 1 minute per side. Remove, wrap tightly in plastic wrap, and refrigerate at least 4 hours or up to 24 hours.
- Unwrap tenderloin, discard twine, and spread pâté over top and sides. Set aside.
- Roll puff pastry into a 12×15-inch rectangle between floured parchment. Trim to a 10×15-inch rectangle and refrigerate trimmings.
- Prepare baking sheet with parchment. Beat egg with 1 tbsp water for egg wash.
- Invert chilled duxelles onto puff pastry, peel off parchment. Place pâté-covered tenderloin on duxelles. Brush dough edges with egg wash, wrap tightly, and invert onto baking sheet. Brush with egg wash and refrigerate 30 minutes.
- Preheat oven to 450°F on lowest rack. Bake Wellington for 15 min, add decorative pastry ribbons, then bake until internal temp reaches 113-115°F for rare (about 15 min more) or 120°F for medium-rare (about 20 min more). Let stand 10 minutes before slicing.
- For the Duxelles: Process mushrooms in food processor until finely chopped. Cook shallots in butter until soft, add mushrooms, and cook until liquid evaporates. Add cream, Madeira, salt, and pepper; cook until dry. Off heat, stir in thyme.
- Spread duxelles into an 8×10-inch rectangle on parchment-lined baking sheet. Cover flush with plastic and refrigerate until completely cold, at least 2 hours.
- For the Red Wine Sauce: Preheat oven to 450°F. Roast oxtails and vegetables in a pan until well-browned, about 40-50 minutes, adding tomato paste halfway.
- Simmer wine, shallots, bay leaf, and thyme until reduced to about 1.5 cups, about 30 minutes.
- Deglaze roasting pan with broths, scraping up browned bits. Transfer contents to pot with wine reduction. Add water, peppercorns, and parsley. Simmer 3-4 hours, strain, cool, and refrigerate.
- While Wellington bakes, skim fat from chilled stock, simmer until reduced to 1 cup, and add port. Set aside.
- While Wellington rests, return sauce to a simmer and whisk in cold butter one piece at a time. Season with salt and pepper and serve.
Notes
- For best results, ensure the beef is very cold before wrapping in pastry to prevent the pastry from becoming greasy. The sauce can be made up to 2 days ahead. Let the Wellington rest before slicing for cleaner cuts.