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"Hunger is the best sauce in the world."--Cervantes

Becky's Christmas Beef Wellington Recipe

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This recipe for Becky's Christmas Beef Wellington is from The Atkins, The Brewers and More!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
1. Put the mushroom, shallots, garlic, thyme, salt, pepper mixture in a food processor. Cook until all the water cooks off. Cool completely.
2. Line plastic wrap (long enough to cover entire beef tenderloin) with prosciutto that is slightly overlapped. Top with even layer of mushroom mixture and more fresh thyme.
3. Season tenderloin with salt and pepper. Sear on all sides in some oil for about 2-3 minutes (save drippings). Remove from heat and rub with dijon mustard all around. Cut off twine around the tenderloin.
4. Roll the tenderloin on prosciutto/mushroom, using the plastic wrap, into a log shape. Roll very tightly and wrap with more plastic wrap. Put in fridge for a few hours.
5. Use drippings to begin the gravy. (The gravy takes some time so make it right away)
Personal Notes:
Personal Notes:
Becky has been making this Beef Wellington recipe for the holidays since 2018. It is amazingly delicious and is always a hit! The hardest part is getting the temperature of the beef just right. You need Becky's amazing culinary insight to know when the tenderloin is perfectly done. She always does!

 

 

 

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