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Traditional Christmas Beef Wellington | Recipeish | Gustus Vitae

  • Yield: Serves 4.
  • Time Estimate: Surprisingly, only about 2 hours.
  • Storage Notes: Best if enjoyed immediately.
  • Difficulty: Medium.

As far as extravagant Holiday meals go, it's hard to top a classic Beef Wellington. Not only is it made with only the very best of everything, from the tenderest, rarest cut of beef, to long-cured Italian prosciutto and savory mushrooms, but it's also a doozy when presented, with crispy, flaky pasty dough revealing layers of decadence and perfectly cooked, melt-in-your mouth beef. 



  • Preheat a sous vide bath to 130F.
  • Bring a large cast iron pan up to high heat, add cooking oil, and fry rosemary for 1-2 minutes.
  • Trim any fat from the tenderloin, and briefly sear each side for 30-40 seconds, generously rubbing with Rosemary Sea Salt as you do.
  • Remove from heat, and vacuum seal in a bag with fried rosemary, 6 Tbs unsalted butter, and a good shake of Everything But The Sunday Roast Seasoning, cooking for 90 - 120 minutes.
  • In a food processor, combine rough chopped shallots, garlic, mushrooms, and 6 Tbs melted butter, pulsing to combine, adding Taste of Bordeaux and Taste of Provence as you do.
  • In a medium sauce pan, cook duxelle mix on low heat for 30-40 minutes to cook off moisture, stirring occasionally. 
  • Preheat oven to 380F.
  • Allow refrigerated pie dough to thaw, and gently roll edges to get a more rectangular, as opposed to round, shape.
  • Lay down a large strip of saran wrap (around 4'), and place dough on top, centered and near the the bottom end.
  • Arrange strips of prosciutto in a rectangle close to bottom of the dough, leaving around 1" on either side and 3/4" on the the bottom with dough exposed. 
  • Layer majority of duxelle over the prosciutto in an even layer.
  • Remove tenderloin from bath, and place near bottom on duxelles.
  • Carefully roll, tightly as you can, while pulling back the  saran as you do.
  • Fold in sides of dough, and twist saran. Spin saran layer to compress dough, then remove.
  • Beat an egg, and brush on evenly.
  • Use a cookie cutter to cut some decorative shapes, and arrange on roll. Brush everything again with egg wash, and sprinkle on a bit more Taste of Bordeaux and Taste of Provence.
  • Bake, uncovered, in a large pan for about 30 minutes, then briefly increase heat to broil, and cook a further 2-3 minutes.
  • Remove, and allow to rest for about 5 minutes.
  • This is a real 'wow' meal: carve and serve table-side, along with your choice of sides and in the company of those you hold near and dear.