December 4, 2021
Christmas is just around the corner, and here on the ranch, the menu planning has begun. Every holiday, we like to try a few new dishes, but there are some classics that always have a place on our table. This year, we can’t wait to make one of our family’s favorite entrees, with this Texas-style Holiday Beef Wellington recipe.
Preparation Time: 45 minutes
Cooking Time: 25 – 35 minutes
Total Time: 70 – 80 minutes
Yield: 6 – 8 servings
This pastry-wrapped beef filet is a classic British dish with a few down-home country flares added in. Don’t be intimidated by the name. Although this delicious beef recipe could be served at the most elegant restaurants, you’ll be surprised by just how easy it is to prepare. If it helps to call it something less intimidating, call it Beef Weatherford instead!
Ingredients for Texas-style Beef Wellington
It really doesn’t take much to make this incredible holiday recipe. Here’s what you’ll need:
- 3 lbs Premium Quality Texas Beef Tenderloin Roast
- 10 thin slices of applewood smoked bacon, plus 8 more slices finely chopped
- 3 tbsp butter
- 4 cups mixed mushrooms, finely chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tsp fresh thyme, finely chopped
- 2 tbsp white wine
- 3 tbsp wholegrain mustard
- 1 large egg
- 1 tbsp Kosher salt
- 1 tbsp cracked black pepper
- 1 tbsp chili powder
- 1 box of puff pastry, thawed
When you’re shopping for the ingredients for this Texas-style Holiday Beef Wellington, here are some things to consider:
Beef Tenderloin – This is one of the most tender and tasty cuts of beef. But because it has minimal marbling, it benefits from heavy seasoning. So don’t be shy with those spices and cover all the surfaces. Additionally, we recommend you use our Premium Quality Texas Beef Tenderloin. It’s grass-fed, grain-finished, and always hormone and steroid-free.
The Mushrooms – If all you can find at your store are button mushrooms, don’t worry, but the more, the merrier if you have options. Also, take your time when cooking the mushroom mixture. The goal is to cook out as much moisture as possible. If you don’t, the mushrooms will continue to produce release liquid when you’re baking the Wellington, which could lead to a soggy finished product.
The Puff Pastry – Store-bought puff pastry is one of the best things ever invented. For just a few dollars, you can turn any dish into something spectacular! Remember, you’ll need to wrap up the entire tenderloin, so make sure you have enough dough. A 16oz box of sheets should do the trick.
Making Your Own Texas-style Beef Wellington
Again, don’t be intimidated by all the steps. This Texas-style Holiday Beef Wellington is so tasty and the wow factor when you bring it to the table makes it totally worth it. Here’s what you’ll need to do:
- Place the chopped bacon in a skillet. And cook over medium heat until it starts to brown, and remember to stir occasionally.
- In the same skillet, add the butter to the bacon and raise the heat to high. Add in the mushrooms and onion and cook until the moisture in the mushrooms has cooked off.
- Reduce the heat and continue to cook until the mushrooms are browned. Take your time. You are looking for a nice golden toast.
- Add a splash of oil to the pan and stir in the garlic and thyme. Cook for another minute or two, then add in the wine. Using the liquid, be sure to scrape up the browned bits on the bottom of the pan. Then transfer the mixture into a bowl and set aside.
- Season your Premium Quality Texas Beef Tenderloin with the salt, pepper, and chili powder.
- If your tenderloin is longer than 12 inches, fold it over, and use kitchen twine to tie it into a tight log. It’s best to fold the thinner end onto itself.
- Once seasoned and tied, heat your skillet again to medium-high, add in some oil. Sear the beef on all sides until nicely browned.
- Transfer to a plate to cool and remove the twine if you used it.
- Use a brush or your hands to cover the beef with the whole-grain mustard completely.
- For this next step, imagine a sushi roll. On a clean countertop, overlap long sheets of plastic wrap. You’ll be using this to wrap your tenderloin so make sure the sheets are big enough. Place the bacon slices on top of the plastic to create a rectangle the same size as your roast. Spread the cooled mushroom mixture on top of the bacon.
- Place your beef at one end of the bacon/mushroom square. Using the plastic wrap to keep everything together, roll the bacon tightly around the tenderloin.
- Add an additional layer of plastic wrap to cover the log completely and refrigerate for at least 30 minutes or overnight.
Now we’ll move on to baking your Texas-style Holiday Beef Wellington. The puff pastry will take a little patience, but once you get the hang of it, you’ll want to use it with everything.
- Heat your oven to 400 degrees, line a baking sheet with foil or parchment, and whisk the egg in a small bowl to make an egg wash.
- Lay the puff pastry out on the lined baking sheet. To ensure that the roast is completely covered, make sure the pastry is slightly larger than the bacon/mushroom rectangle was. If you need to, you can roll out the pastry to increase its size.
- Remove the plastic and place your bacon-wrapped tenderloin on the edge of the puff pastry. Roll it up tightly and place it seam-side down on the baking sheet.
- Tuck the ends over to cover all the beef. Pinch any seams to seal.
- Brush the pastry with egg wash and use a good sharp knife to cut a few slits into the top for venting.
- Place in the oven and bake for 25 to 35 minutes or until a probe thermometer shows 115 degrees for rare or 125 degrees for medium-rare.
Remember to let your Texas-style Holiday Beef Wellington rest for 10 minutes before you slice it. Enjoy, and Happy Holidays, Y’all!
Check us out! We offer grass-fed, grain-finished, sustainably raised bulk beef and Premium Quality custom beef boxes. Each one is chock-full of all your favorite cuts. We also have tons of Texas Beef Company merchandise. Show the world that you Eat Better Beef!