Recipe for a Christmas Classic Food Families.com

When you think of classic Christmas dinners what comes to mind? Some families celebrate the occasion with a traditional Christmas turkey or ham, while others opt for prime rib. Christmas at my house always included my grandfather’s favorite Beef Wellington.

If you are hosting a house full of people on Christmas and have the means to afford this elaborate dish, I highly recommend going all out for your guests. After all, Christmas comes just once a year.

TRADITIONAL BEEF WELLINGTON

Ingredients:

2 (8-ounce) steaks

Salt and pepper

2 tablespoons olive oil (divided)

3/4 pound mushrooms, minced

1 shallot, minced

2 sprigs fresh thyme

1/4 cup Madeira wine

1/2 cup cream

1 box puff pastry, thawed

2 eggs, beaten

1/4 cup water

1 tablespoon garlic butter

Directions:

Heat saucepan over high heat, rub tenderloin with salt and pepper, add 1 tablespoon olive oil and sear on both sides for 2 to 3 minutes, remove and cool.

Turn heat down to medium-high, drain grease from pan, add the other tablespoon of olive oil to pan and saute shallots for 2 to 3 minutes.

Add mushrooms, stirring until juices are evaporated, add wine, reduce by half, then add cream and reduce until thickened. Stir in thyme, salt and pepper, remove to cool.

Beat together the eggs and water for egg wash.

Preheat oven to 450 degrees.

There should be two pieces of pastry in box, but you should only need to use one depending on the size of your steaks. The pastry should be three times as big as the steak.

Place the pastry on a floured surface. In the center, place two tablespoons of mushroom mixture, place one tablespoon of garlic butter, top with the steak and remaining mushroom mixture.

Brush edges of puff pastry dough with egg wash and gather around filet, pinching together and cutting off excess dough.

Butter center of baking pan; turn over pastry so seams are on the bottom. Brush with egg wash, cut a small hole in top of pastry for steam to escape and bake for 15 minutes for medium rare.

Ingredients for Sauce:

1 cup red wine

2 cups beef stock

1 tablespoon butter

Salt and pepper to taste

Directions:

Boil wine and stock until syrupy, then stir in butter and season with salt and pepper.

Plate steaks and drizzle sauce over before serving.

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