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.
Get the recipe: Provençal Herb-Crusted Beef Tenderloin with Puff Pastry and Red Wine Sauce
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).
