How To Make Individual Beef Wellingtons | Christmas Dinner Recipe | Rachael Ray

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in fat and more affordable.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is leaner and ham is often less expensive.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in calories and homemade dough can be cost-effective.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers similar flavor with added texture.

Sear beef tenderloin in a hot skillet until browned on all sides, about 2-3 minutes per side.

Remove beef from skillet and let it cool before spreading Dijon mustard over it.

Finely chop mushrooms and sauté in the same skillet until moisture evaporates, about 5-7 minutes.

Add minced garlic, chopped onion, thyme, salt, and pepper to the mushrooms, cooking for another 2-3 minutes.

Lay out prosciutto slices on plastic wrap, slightly overlapping them.

Spread the mushroom mixture over the prosciutto evenly.

Place the beef on top of the mushroom layer and roll tightly using the plastic wrap, refrigerate for 15-20 minutes.

Roll out puff pastry on a floured surface, ensuring it's large enough to wrap the beef.

Remove the beef from the plastic wrap and place it in the center of the pastry.

Wrap the pastry around the beef, sealing the edges with egg yolk.

Brush the outside of the pastry with egg yolk for a golden finish.

Preheat the oven to 400°F (200°C).

Bake the wrapped beef for 25-30 minutes, or until the pastry is golden brown.

Let the Beef Wellington rest for 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens