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Enjoy a Complete Holiday Feast Recipe

The greatest holiday memories come from gathering around the table and enjoying a delicious meal. Elderwood Dining Services Director Daryl Cronk has the perfect recipe for you to enjoy as you gather around the table to make memories this holiday season. 

Classic Beef Wellington

1 1/2 lbs – Beef tenderloin
1/2 lb. – Country ham (sliced razor thin)
2 tablespoons – Dijon mustard
16 each – Field mushrooms
1 sheet – Puff pastry dough (you can find this in the freezer section)
1 tablespoon – Course salt
1 teaspoon – Black pepper
2 egg yolks


  1. Season the beef tenderloin with regular table salt and pepper if desired.
  2. Sear the beef tenderloin with intense heat on each side. This helps lock in the juices. Set aside to rest.
  3. Brush the beef with the dijon mustard while resting.
  4. Use a food processor and blend the raw mushrooms until they look finely minced. Place them in a hot sauté pan to bleed out the moisture (do not use any oil or butter). Set aside in a bowl when moisture is gone.
  5. Take a generous piece of plastic wrap and arrange your country ham flat. Spread the mushroom mixture (mushroom Duxcel) covering the ham. Place the beef on the ham and mushrooms and roll tightly in the plastic wrap. Chill for at least one hour.
  6. Place your puff pastry dough on a floured surface and roll it out until to the correct size of covering the meat.
  7. Place the dough on a generous piece of plastic wrap. Place the beef on the dough. Roll the beef with the plastic wrap acting as a casing. Make it as tight as you can possibly get it by twisting the ends. Chill overnight.
  8. Preheat oven to 375 degrees.
  9. Brush the dough with the egg yolks and sprinkle the coarse salt and pepper over the dough.
  10. Bake for about 30 minutes for rare, 38 minutes for medium-rare and 45 minutes for medium. Don’t cook beyond medium.
  11. Pull from the oven and slice into portions.

This recipe is considered classic fine dining. Please take note that the process takes two days to complete correctly, but is worth every moment! Traditionally this dish would be prepared rare as the picture shows, but please feel free to cook further. Enjoy!

King Crab Legs

1 lb. – King crab legs
6 oz – Butter (melted)
12 oz – White wine
6 lemon slices


  1. Preheat oven to 375 degrees.
  2. Place the wine and lemon slices in a deep roasting pan
  3. Place the king crab legs in the pan and cover tightly with foil.
  4. Steam in the oven for 30 minutes (do not remove foil until serving time).
  5. While crab is in the oven you can melt your butter for dipping. (Chef’s Tip: Add fresh chopped herbs to melted butter.)
  6. Crack the legs open and gently remove the meat inside. Dip the crab meat in butter and enjoy!

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