FAMILY CHRISTMAS BEEF WELLINGTON

Gather your family around the table and serve this holiday show stopper! It’s actually very easy to make! BY JENNIFER RODENKIRCH

INGREDIENTS

• 2 lb. center-cut beef tenderloin, trimmed • Twine • Salt • Freshly ground black pepper • Olive oil • 2 tablespoons spicy brown mustard • 1 box mushroom pieces • 1 bunch green onions • 2 tablespoons herbs de

Provence • 10 thin slices prosciutto • Frozen puff pastry, thawed • 1 large egg, beaten • Holiday cutter to cut out decorative dough

DIRECTIONS

 Tie tenderloin on each end and in the middle with twine. Sprinkle with salt and pepper.  Over high heat, in olive oil, sear tenderloin two minutes on all sides, including ends. Transfer to a plate. When cool enough to handle, cut and remove twine and coat all sides with mustard. Let cool in fridge.  In a food processor, pulse mushrooms, shallots, and herbs de Provence until finely chopped. Sauté in olive oil until liquid has evaporated, about 25 minutes. Season with salt and pepper, let cool in fridge.  Cut parchment twice the length and width of the tenderloin. Place prosciutto on parchment, overlapping each piece, making a rectangle that’s big enough to cover the tenderloin. Spread mushroom mixture

evenly over prosciutto.  Season tenderloin and place at the edge of the prosciutto. Roll meat, wrapping in prosciutto. Tuck ends of prosciutto as you roll, then wrap in parchment and transfer to fridge to chill for at least 30 minutes.  Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll into a rectangle a little larger than the prosciutto wrap. Remove tenderloin from parchment and place on the edge of the puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry.  Once the roll is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Use extra pastry to cut out holiday design. Attach with egg wash. Wrap roll in parchment, then chill for 30 minutes.  Remove parchment, then transfer roll to a baking sheet coated with non-stick spray. Brush with egg wash and sprinkle with salt.  Bake until pastry is golden and the center registers 120°F for medium-rare, 145°F for about 40 to 45 minutes. Let rest 10 minutes before carving and serving.