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Christmas Beef Wellington

One of my favorite traditions (adopted from my in-laws) is preparing a Beef Wellington for Christmas dinner. What is more indulgent than tender beef tenderloin, smothered in pate, mushrooms and onions, and wrapped in flaky puff pastry, then served with all the roast dinner trimmings?

This dish is notoriously finicky to make, and the goal is a beef wellington where all the components are perfectly cooked (meat medium-rare, pate heated through but not soggy, and pastry perfectly browned). Luckily, even not-too-perfect beef wellington tastes great – which is awesome for someone practicing for repeated consistency in beef wellington roasting

This year, I opted to try making individual beef wellington servings. This method makes it easier to suit everyone’s taste for beef roast, from very well-done to very rare. It also makes serving and plating much easier. And who would ever complain about the additional pastry to filling ratio?


– 1 lb of beef tenderloin, cut into 4 medallions about 1 inch thick (AKA 4 slices of filet mignon)

– chunky pork pate

– 4-5 white mushrooms, sliced

– 1/4 onion, diced

– 1 clove garlic, minced

– 1/2 tbsp butter

– thyme, salt, and pepper

– 1 egg (to make an egg wash)

– cooking oil.

– puff pastry (store- bought or home made. I like to use a rough puff pastry recipe, which can be found online)

Season the beef on all sides with salt and pepper. Then sear on all sides in a pan on high heat (only sear about 1/3 way to desired done-ness. For medium-rare, no more than 30 seconds per side. For well-done, about 1 minute per side). Set aside to cool.

Meanwhile, saute mushrooms, onions, butter, garlic, thyme, salt and pepper, until everything is cooked through. I like to cook this slowly until the onions caramelize. Set aside to cool.

Lay out sheets of puff pastry, and cut to size (approximately 4 inches x 6 inches). For each beef wellington, place the beef in the center of the pastry, top with a slice of pate, and then a spoonful of the mushroom mixture. Carefully wrap the pastry around the filling, pinching to seal all sides (I usually do a seam a long the top, and then on both sides). Poke 2-3 holes at the top using a toothpick or fork. Then brush eggwash on top.

Bake at 425 F for 20-25 mins (or until the pastry is golden brown on top).

Pictures above and below: individual beef wellingtons served with roasted root vegetables, brussel sprouts, and a red wine gravy.

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