Beef Wellington is everything! It’s named after a British duke, but I love it so much maybe we start calling it Beef Teigenton? Yes, there are a few more steps than your average recipe and you need to leave some time between them, but this is a holiday project worth taking on because bringing this to the table and slicing into shroomy-bacony-perfectly rare-pink beef wrapped in puff pastry is essentially like graduating from culinary school all on one dish and yes you CAN do it! Try it!