Christmas dinner Wellington is a sumptuous holiday feast that elevates tradition to a gourmet level. This culinary masterpiece features a succulent roast, often beef or tenderloin, encased in layers of rich mushroom duxelles, prosciutto, and flaky puff pastry. The dish is meticulously seasoned, often with garlic, herbs, and a hint of mustard, ensuring a harmonious flavor profile. Once baked to golden perfection, it emerges as a stunning centerpiece, exuding warmth and festivity.
Served alongside are an array of sides like roasted root vegetables, creamy mashed potatoes, and vibrant cranberry sauce. The Wellington embodies the essence of Christmas, combining the joy of indulgence with the comfort of tradition, making it a cherished holiday tradition for many.
Also Read: Christmas Roast Turkey Crown Recipe
Christmas dinner wellington
6
servings25
minutes1
hour25
minutes512
kcalChristmas dinner Wellington is a festive culinary masterpiece. This dish typically features a succulent cut of meat, like beef or lamb, coated with a flavorful mushroom duxelles and often wrapped in prosciutto. The meat is then encased in a golden, flaky puff pastry, creating a stunning presentation.
Ingredients
5 g dried porcini mushrooms
2 tbsp olive oil
750 g beef fillet (of even width, about 8cm)
100 g shallots, finely chopped
3 g arlic cloves, finely chopped
45 g watercress
20 g Parmesan, grated
30 g panko breadcrumbs
plain flour, for dusting
375 g pack ready-rolled lighter puff pastry
1 egg, beaten
1/2 tsp poppy seeds
Directions
- Blitz the porcini mushrooms in a food processor to form a fine dust. Season, then stir in 1 tbsp olive oil; rub the paste all over the beef fillet.
- Heat a frying pan over a medium- high heat and sear the beef for 6–8 minutes, turning often to make sure you color it all over. Set it aside to cool completely while you prepare the filling.
- Heat the remaining oil in the same pan and cook the shallots and garlic over a medium heat for 3 mins. Add the watercress and stir until it wilts. Transfer to a food processor with the Parmesan and breadcrumbs; pulse until combined.
- Roll out the pastry on a lightly floured surface to 35 x 45cm, making sure it’s big enough to fully surround the beef. With a long side facing you, spread the watercress mixture across the middle third of the pastry, leaving a 3cm border at the long edges and a 12 cm border at the short edges. Place the beef at the bottom of the watercress mixture and brush the uncovered pastry with some of the beaten egg.
- Roll up the pastry wth the beef inside, pressing where the pastry meets to seal it, then transfer to a lined baking tray, with the seal at the bottom. Pinch and twist the ends of the pastry to form a cracker shape, then brush all over with egg. Trim 1-2cm from the ends and reroll the offcuts; use a cutter to cut out the snowflake shapes and stick them onto the Wellington. Brush again with egg and sprinkle the poppy seeds over the centre. Chill for 30 minutes.
- Preheat the oven to gas 7, 220°C, fan 200°C, and put a large baking sheet in the oven to heat up.
Place the beef Wellington tray on top of the baking sheet, then bake for 15 mins. Reduce the oven temperature to gas 6, 200°C, fan 180°C and cook for another 20 mins for medium rare (or 25-30 mins for medium) until the pastry is puffed and golden. Leave to rest for 20 mins before slicing.
Notes
- After wrapping the beef in prosciutto and mushroom mixture, it’s essential to chill it in the refrigerator.
- Opt for a good-quality beef tenderloin or other meat of your choice. The quality of the meat greatly influences the final taste.
