Holiday Beef Wellington | Sweet Heat with Rick Martínez

Roll out the red carpet (and the pastry): This Beef Wellington is a surefire holiday hit. Juicy beef gets snugly tucked in with zingy cranberries and earthy chestnuts ready to stun at the dinner table. Talk about fancy-yet-doable, thanks to some handy how-to’s from Rick Martínez. GET THE RECIPE ►►

For more food, design, and Choco content from Rick, follow him on Instagram

This video is shared in partnership with Beef Loving Texans:

01:50: The Day-Before Prep
08:42: Sear the Beef
10:23: Wrap the Beef
13:23: Pastry the Beef
18:53: Roast the Cranberries

PREP TIME: 4 hours
COOK TIME: 2 hours 30 minutes
MAKES: 8 to 10

For the mushroom stuffing:
4 ounces roasted chestnuts, smashed and chopped
2 large shallots, peeled and roughly chopped
1 stalk celery, roughly chopped
4 cloves garlic, peeled and smashed
1 1/2 pounds mixed mushrooms (such as shiitake, oyster, maitake, trumpet and brown beech), roughly chopped
1 teaspoon sea salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 fresh bay leaves
1 tablespoon fresh thyme leaves
1/4 cup beef tallow or unsalted butter

For beef broth reduction:
2 tablespoons beef tallow or extra-virgin olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme
2 fresh bay leaves
1 teaspoon black peppercorns
1/3 cup bourbon (I like Buffalo Trace)
6 cups beef bone broth

For the beef:
1 (3-pound) center cut beef tenderloin (also called Chateaubriand and center-cut filet mignon), trimmed
3 tablespoons sea salt, plus more for seasoning
3/4 teaspoon freshly ground black pepper
2 tablespoons beef tallow or extra-virgin olive oil
2 tablespoons Dijon mustard
4 to 6 large store-bought crepes
6 ounces thinly sliced Bresaola
1/2 chopped dried apricots
1 large egg
All-purpose flour, for dusting
1 1/2 pounds puff pastry (thawed if using frozen)

For the roasted cranberries:
1 pound fresh cranberries (or thawed if using frozen)
1 cup granulated sugar
1/4 cup dry white wine
3 tablespoons extra-virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon sea salt


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