Turkey may be America’s default holiday centerpiece, but there’s a whole world of festive alternatives waiting to be discovered. One of my personal favorites is Beef Wellington — a show-stopping beef tenderloin wrapped snugly in golden puff pastry. Most people think of it as quintessentially British, yet its roots trace back to a classic French dish called Filet de Bœuf en Croûte. The two recipes are nearly identical, though the French version is traditionally served with (naturally!) a red wine sauce. For Thanksgiving this year, I cooked a version inspired by Paul Bocuse’s recipe. I streamlined the method so it’s very doable at home: sear the beef, brush it with Dijon mustard, then wrap it in prosciutto and a savory mushroom duxelles before rolling it all up in store-bought puff pastry. The hands-on prep took just 30 minutes (plus a short chill), and it baked to perfection in about 45 ( see the full recipe ). Serve the roast with ultra-cr...