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The prime rib might be the King of the holiday table, but if I had to nominate one roast for the triple threat of Dictator-For-Life, President, and First Tiger, it'd be the Beef Wellington. Surely, there is no more decadent roast in the history of the post-Roman canon.
There's no doubt that Beef Wellington is delicious. How can it not be? The exterior is a light, crisp, buttery crust, glazed a deep, shiny golden brown, twinkling with crystals of sea salt. You slice through it to reveal layers of the finest ingredients in the Western world: slivers of prosciutto, a duxelles of wild mushrooms bound with cream, and foie gras, all encasing a core of medium-rare, buttery-soft beef tenderloin.
And for all that, it's actually a surprisingly simple roast to do right. Sure, it takes a bit of know-how, but the practical technical aspects of it are fairly straightforward—the most difficult things you'll have to do is roll a tenderloin in some plastic wrap with a few other fillings. It's child's play, really. But your dinner guests don't have to know that.