Food & Photo
Warm their hearts and fill their bellies with a holiday feast of savory beef tenderloin, creamy potatoes and garlic Brussels sprouts. It’s so heavenly, everyone will say, “Amen!”
Classic Beef Wellington with Vegetable Garnish
Active time: 20 min. Total time: 2½ hrs. Serves: 6
- 2½ lbs. beef tenderloin roast
- 1 Tbs. olive oil
- 1 (10 oz.) pkg. cremini mushrooms, minced
- ½ cup minced shallots
- 2 Tbs. butter
- 1 clove garlic, minced
- 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
- 1 (17.3 oz.) pkg. frozen puff pastry, thawed
- 1 large egg, beaten
Rub beef with oil; season. In skillet over high heat, brown meat on all sides. Chill 1 hr. In same skillet over medium heat, cook mushrooms and shallots in butter 7 min., stirring. Add garlic and spinach; season. Let cool.
Heat oven to 425ºF. Roll out 1 sheet of pastry to 16 x 14". Spread center with one-third of spinach mixture. Place roast in center; spread top and sides with rest of mix. Bring long pastry sides up to center. Brush edges with egg; seal. Turn right side up on baking sheet. Enclose ends. Brush with egg; chill 20 min. Bake 20 min. Reduce oven temp. to 375°F. Lightly cover with foil. Roast 20 min. Remove; let stand 20 min.
Duchess Potatoes with Gruyère and Thyme
Active time: 15 min. Total time: 1½ hrs. Serves: 6
- 7 medium baking potatoes, scrubbed
- ½ cup herb cheese spread, like Alouette
- 2 large eggs
- ½ cup grated Gruyère cheese
- 2 tsp. minced fresh thyme leaves
Heat oven to 400ºF. Bake potatoes 1 hr. or until tender. Let stand 10 min. Split potatoes; scoop out flesh. In large bowl, mash flesh well. Add herb cheese, eggs, cheese and thyme. Season to taste with salt and pepper; stir well to combine.
Pipe potato mixture into 12 potato skins; coat with olive oil spray. Bake in greased casserole 20 min. or until golden brown.
Roasted Brussels Sprouts with Bacon and Garlic
Active time: 15 min. Total time: 50 min. Serves: 6
- 2 (9 oz.) pkgs. fresh Brussels sprouts
- 2 Tbs. olive oil
- 4 slices bacon
- 1 clove garlic, minced
- 1 Tbs. balsamic vinegar
Heat oven to 400ºF. Trim and halve Brussels sprouts. On rimmed baking sheet, toss Brussels sprouts with oil; season with salt and pepper. Roast 30 to 35 min. or until golden and tender, turning once.
Meanwhile, in skillet over medium heat, cook bacon until brown and crisp, reserving 2 tsp. bacon fat. Chop bacon.
In serving bowl, toss Brussels sprouts with bacon, garlic, vinegar and reserved bacon fat.