Watch Faith Middleton and her Food Schmooze® food buddies chef Chris Prosperi and wine expert Alex Province pull off an impressive holiday centerpiece. The recipe for the Provençal Herb-Crusted Beef Tenderloin with Puff Pastry and Red Wine Sauce, dreamed up by Faith and Chris, is a riff on that Christmas classic, Beef Wellington. You can think of their creation as deconstructed Beef Wellington—but much, much easier. There are four main components of the dish: the rub, the tenderloin, the puff pastry—store-bought, by the way—and the red wine sauce. Each part can be easily done by even an inexperienced cook, and all components are make ahead.
Shot on location at the gorgeous Clarke Kitchen Design & Showroom in South Norwalk, Connecticut. Produced by Robyn Doyon-Aitken and the CPTV crew—David Wurtzel (videography and editing), Mike Dunphy (videography), and Larry Roeming (sound).