Nothing beats a good home-cooked meal for Christmas with your loved ones. Celebrate the holidays only with the best dishes—we have prepared the ultimate Beef Wellington recipe for the perfect Christmas dinner. 

What you’ll need:  

a good beef fillet of around 1kg 

3 tbsp olive oil 

250g chestnut mushroom, 

50g butter 

1 large sprig of fresh thyme 

100ml dry white wine 

12 slices prosciutto 

500g pack puff pastry, thawed if frozen 

a little flour, for dusting 

2 egg yolks beaten with 1 tsp water 

How to cook 

1. Heat your oven to 220C/fan 200C/gas 7. 
2. Place the meat on a roasting tray, then brush it with 1 tbsp of olive oil, and season it with pepper. Roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked according to your taste, remove it from the oven to cool, then put it in the fridge for about 20 minutes. 
3. While we wait as the beef cools, you can start chopping 250g of chestnut mushrooms as finely as possible. 
4. Continue with heating 2 tbsp of olive oil and 50g of butter in a large pan and fry the mushrooms on medium heat, add 1 large sprig of fresh thyme, and stir for about 10 minutes until you have a softened mixture. 
5. To season the mushroom mixture, pour over 100ml of the dry white wine and cook for about 10 minutes until all the wine has been absorbed. The mixture should hold its shape when stirred. 
6. Remove the mushroom duxelles from the pan to cool and discard the thyme. 
7. Place two pieces of cling film over a large chopping board. Then lay 12 slices of prosciutto while slightly overlapping in a double row. 
8. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. 
9. Use the cling film’s edges to draw the prosciutto around the fillet, then carefully roll it into a sausage shape, twisting the ends of the cling film to tighten it as you go. 
10. Chill the fillet while you roll out the pastry. 
11. Then, dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to an 18 x 30cm strip and place it on a non-stick baking sheet. 
12. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36 cm. 
13. Unravel the fillet from the cling film and set it in the center of the smaller strip of pastry. 
14. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges and the top and sides of the wrapped fillet. 
15. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. 
16. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. 
17. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines. Try not to cut into the pastry. 
18. Chill for at least 30 minutes and up to 24 hours.  
19. Heat your oven to 200C/fan 180C/gas 6. 
20. Brush the Wellington with a little more egg yolk and cook until golden and crisp. 20 - 25 minutes for medium-rare beef, 30 minutes for medium. 
21. Allow to leave it for about 10 minutes before serving in thick slices.