I agree with others that tenderness is not a concern. The only thing that might be an issue is that it may contain more water than an aged cut, and in turn that may cause the pastry portion of your Beef Wellington to become soggy.
Keep in mind, however, Christmas is still a few days away, and you can "dry age" it for a few days in your fridge. I've used the method described in the linked article below many times and it works well for eliminating excess moisture in your meat. In fact, I have a rib roast myself in the fridge undergoing the same treatment.
Dry-Aging Beef Pays Off With Big Flavor