Get prepared for Thanksgiving with CityLine.ca — all this week we’re running features and recipes to help you get ready for the holiday weekend.

Who says you need to cook turkey this Thanksgiving? A Beef Wellington is a traditional but impressive dish sure to impress your friends and relatives. In this recipe from Chef Jason Parsons, a seared beef tenderloin is wrapped inside puff pastry that’s been lined with prosciutto and sauteed mushrooms. The pastry develops a beautiful golden hue from baking in the oven.

Mushroom Beef Tenderloin

16 ounces beef tenderloin
1 tbsp grapeseed oil
1 sheet puff pastry
2 cups sautéed mushrooms
5 egg yolks
8 slices prosciutto

In a large pan using the grapeseed oil sear the beef tenderloin over high heat. Brown all sides, remove from the pan and chill in the fridge.

On a board lay down a large piece of plastic wrap. In the center lay down two rows of the slice proscuitto side by side Cover with the sautéed mushrooms and then place the chilled seared beef tenderloin on the mushrooms. Using the plastic wrap roll the prosciutto around the mushrooms and beef to create a cylinder. Chill for 1 hour.

Lay the puff pastry down flat. Remove the plastic wrap from the beef wrapped in prosciutto and place the beef in the center of the puff pastry. Brush the edges of the pastry with the egg yolks and roll around the beef. Brush the outside with the remaining egg yolks and chill in the fridge.

Preheat oven to 400F. Once preheated, bake the Beef Wellington for 20 to 25 minutes. Remove from the oven and rest for 5 minutes. Carve and serve.

Serves 4 to 6

Recipe courtesy Jason Parsons, Executive Chef, Peller Estates Winery Restaurant