Beefy Christmas Dinner Ideas

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Beef Wellington with a Twist

This Christmas, elevate your holiday feast with a culinary masterpiece that marries classic French techniques with global flavors. Beef Wellington, traditionally a rich and indulgent dish, takes on a new dimension with the infusion of Asian spices and bold Mediterranean herbs.

Ingredients:

For the Beef:

  • 1.5 lbs (680g) high-quality beef tenderloin, trimmed
  • Salt and freshly ground black pepper
  • 1 tbsp olive oil

    • For the Duxelles:

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 100g cremini mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1/4 cup dry sherry
  • Salt and pepper to taste

    • For the Pastry:

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten

    • For the Sauce:

  • 1 cup red wine
  • 1 cup beef broth
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 star anise
  • 1 cinnamon stick
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tbsp cornstarch mixed with 1 tbsp water (for thickening)

    • Preparation:

    1. Prepare the Beef: Season the beef tenderloin with salt and pepper. Heat the olive oil in a skillet over high heat and sear the beef on all sides until browned. Set aside to cool.
    2. Make the Duxelles: In the same skillet, melt the butter and olive oil. Add the onion and mushrooms and cook until softened. Stir in the garlic, thyme, and bay leaf. Deglaze with the sherry, scraping up any browned bits from the bottom of the pan. Season with salt and pepper. Remove the thyme and bay leaf.
    3. Assemble the Wellington: Lay out the puff pastry sheet. Spread the duxelles evenly over the pastry, leaving a 1-inch border. Place the seared beef tenderloin on top of the duxelles. Fold the pastry over the beef, sealing the edges tightly. Brush the pastry with the beaten egg.
    4. Bake the Wellington: Preheat oven to 400°F (200°C). Place the Wellington on a baking sheet lined with parchment paper. Bake for 30-35 minutes, or until the pastry is golden brown and the beef is cooked to your desired level of doneness.
    5. Make the Sauce: In a saucepan, combine the red wine, beef broth, Dijon mustard, soy sauce, star anise, cinnamon stick, and bay leaf. Bring to a boil, then reduce heat and simmer until the liquid is reduced by half. Strain the sauce and return it to the pan. Thicken the sauce with the cornstarch slurry. Season with salt and pepper.

    Total Time: Approximately 2 hours

    Serving Ideas:

    Classic Presentation: Serve the Beef Wellington sliced, with a side of roasted vegetables and the rich, flavorful sauce.

  • Asian Fusion: Pair the Wellington with a side of stir-fried Asian vegetables and a drizzle of soy-ginger glaze.
  • Mediterranean Twist: Serve with roasted potatoes, a Greek salad, and a lemon-herb sauce.

    • This Beef Wellington is a testament to the power of culinary fusion. It celebrates the rich traditions of French cuisine while embracing the bold flavors of Asian and Mediterranean cultures. As you savor each bite of this extraordinary dish, may it transport you to a world of culinary delight and inspire you to create your own unique culinary masterpieces.