Beef Wellington is arguably the king of party dishes. It’s the ultimate showstopper and a celebratory main that is both fun to make and festive at the table. This seasonal twist from King chef Jess Shadbolt includes winter radicchio (she’s partial to Treviso, but Chioggia is easier to find) and chestnuts mixed into the traditional mushroom duxelles for a little holiday flair. If you’re feeling artistic, score a pattern into the pastry with the back of a knife before baking. If not, sprinkle with some flaky salt for an equally beautiful flourish.
Featured in “Why Beef Wellington Is a Versatile Party Dish Actually Worth Making” by Cathy Erway.