Ready for a knock-out Christmas dinner? Faith and Chris Prosperi put their heads together to create a holiday centerpiece dish that looks elaborate, but is actually made up of four easy make-ahead components. In this dish, a fragrant Provençal-inspired rub crusts a gorgeous beef tenderloin. There’s the first two components, the rub and the beef. The second two: Pillows of puff pastry and a decadent red wine sauce you’ll want to sip by the spoonful. The puff pastry is a simple, store-bought puff pastry you can make while the roasted tenderloin is resting—or up to a day ahead. Paired with Winter Squash, Potato, and Olive Oil Mash, the meal is a triumph.
ON-DEMAND: Listen to Faith and the gang rave about this beef tenderloin during our Food Schmooze® holiday road trip.
VIDEO: Watch Faith, Chris and Alex Province make the beef tenderloin at Clarke Kitchen & Design Showroom in South Norwalk, CT.