IMPRESS family and friends this festive season with this simplified twist on a classic British dish. The Wellingtons can be assembled and chilled overnight to allow for clean up and other preparations before your holiday dinner. PREP: 45 min, Cook: 40 min 2 tbsp (30 mL) Longo’s 100% pure canola oil, divided 2 tbsp (30 mL) Longo’s butter 3 shallots, chopped Modern Beef Wellington 12 oz (340 g) Longo’s cremini or white mushrooms, chopped 1 1/2 tsp (7 mL) Longo’s fresh thyme, finely chopped 1 tsp (2 mL) each salt and pepper, divided 1/3 cup (75 mL) dry white wine 8 beef tenderloin medallions (about 4 oz/125 g each), patted dry 8 slices Longo’s Imported Prosciutto 1 tbsp (15 mL) Dijon mustard 2 tsp (10 mL) finely chopped Longo’s fresh rosemary 1 lb (454 g) Longo’s Puff Pastry Dough 1 egg, beaten ROSEMARY & Prune Sauce: 1 tbsp (15 mL) Longo’s butter 2 shallots, finely hoppedc 2 cloves garlic, minced 4 tsp (20 mL) finely hoppedc Longo’s fresh rosemary 2 cups (500 mL) sodium-reduced beef broth 1/2 cup (125 mL) chopped pitted prunes 1/2 cup (125 mL) Longo’s Red Pepper Jelly HEAT 1 tbsp (15 mL) oil with the butter in a large skillet set over medium heat. Add the shallots, mushrooms, thyme and half each salt and pepper. Sauté for 8 to 10 minutes or until mushrooms are browned. Add the wine and simmer for 5 minutes or until all the liquid is absorbed. Spread out on a plate to cool. (Make-ahead: Mushroom mixture can be saved in the refrigerator for up to 1 day.) WIPE out the pan; add the remaining oil. Return to the burner and increase the heat to medium-high. Season the beef with the remaining salt and pepper; in batches if needed, add to the hot skillet and sear on both sides. Transfer to a rack to cool. Reserve the skillet to prepare the sauce. LAY the slices of prosciutto out on a work surface. Blend the mus- tard with the rosemary; spread evenly over one side of each slice of prosciutto. Place an equal portion of the mushroom mixture in the centre of each piece of prosciutto. Top each with a cooled medallion and bring the sides of the prosciutto up over the steak to enclose. DIVIDE the puff pastry into two equal portions; roll each portion out on a lightly floured surface to make two 14-inch (35 cm) squares. Cut each square into four 7-inch (18 cm) squares. Place a tenderloin, mushroom-side-down, in the centre of each square. Brush the edges with egg. Bring opposing corners of the pastry up to overlap, pinching the seams to seal. Place, seam-side-down on a parchment–paper lined, rimmed baking sheet. Brush with additional egg wash. PREHEAT oven to 400°F (200°C). Roast for 20 to 25 minutes or until an instant read thermometer inserted into the meat registers 145°F (63°C) for medium-rare. Rest for 10 minutes before serving. ROSEMARY & Prune Sauce: Meanwhile, melt the butter in the skillet used to brown the beef. Add the shallots, garlic and rose- mary. Sauté for 3 to 4 minutes or until lightly browned. Add the broth and prunes; simmer for 15 minutes or until mixture is reduced and thickened. Stir in the jelly until smooth. Keep warm until ready to serve. MAKES 8 Wellingtons with 1 1/2 cups (375 mL) sauce. Per serving (1 Wellington with gravy): 870 calories; 38 g protein; 59 g fat; 47 g carbohydrate; 2 g fibre; 834 mg sodium Christmas Day Decadence TIP: If assembling more than 1 hour ahead, pull the Wellingtons So elegant, so easy The Grand Finale The Festival of Latkes Delicious desserts that dazzle out of the refrigerator to stand at room temperature for 30 min- Modern favourites 5 ways experience magazine Holiday | Holiday 2013, Free2013 Issue1 holiday mag 1-9 PL.indd 1 2013-10-11 2:51 PM utes before roasting. As seen in Longo’s BE sure to remove string from around each medallion before using experience magazine. in the recipe. All rights reserved by Longo’s SUBSTITUTE Longo’s mixed mushroom pack for the mushrooms for a combination of mushroom flavour. Blood Orange and Fennel Butter PREP 10 min COOK 5 min MAKES 1 cup 3/4 cup Longo’s Butter for Lobster Tail 2 tsp grated blood or navel orange rind 1/3 cup finely diced ennelf 1/4 cup chopped blood or navel orange segments 1 tsp chopped fennel tops (fronds) 6 frozen, thawed lobster tails 6-7 oz each COMBINE butter, rind, fennel, segments and fennel tops in sauce- pan and heat over medium-low heat until melted, stirring occasionally. SKEWER lobster tails down centre to keep straight. Boil for 5 to 8 minutes or until opaque. Remove from water and use scissors to expose lobster meat. SPOON butter over lobster tails and serve remaining alongside for dipping. Per serving (1 lobster tail with butter): 459 calories, 45 g protein, 27 g fat, 7 g carbohydrates, 0 g fibre, 1 g sugars, 614 mg sodium. 2 g sugars, 297 mg sodium. BEAUTIFUL BAKES Desserts that truly dazzle A FEAST TO REMEMBER Our best ever holiday menu WONDERFUL CALIFORNIA Farm-to-table holiday goodness experience magazine Holiday | Holiday 2014 FREE 2014 ISSUE 1 Holiday 2014 mag 1-9 PL2.indd 1 2014-10-06 3:20 PM As seen in Longo’s experience magazine. All rights reserved by Longo’s.