Beef Wellington

After dining at the Savoy Grill by Gordon Ramsay in London, and having the Beef Wellington for dinner, this dish quickly became one of our family’s favorite traditions at Christmas. A show-stopping centerpiece for Christmas or any celebration, Beef Wellington combines tender beef, savory mushrooms, and flaky golden pastry in one unforgettable dish. No one can make it like Gordon Ramsay, but this recipe is delicious and will delight everyone sitting around the table for brunch. For that added touch, serve with a creamy red wine sauce.

Ingredients (serves 6–8)

• 1 center-cut beef tenderloin (about 2–2.5 lbs), trimmed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons Dijon mustard
• 1 pound mushrooms (such as cremini), finely chopped
• 2 shallots, finely minced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 6–8 slices prosciutto
• 1 package puff pastry, thawed if frozen
• 1 large egg, beaten

Instructions – Preheat oven to 425°F

1. Prepare the beef – Season the tenderloin generously with salt and pepper. Heat olive oil in a skillet and sear the beef on all sides until nicely browned, about 2–3 minutes per side. Remove from the pan, brush with Dijon mustard, and let cool.
2. Cook the mushrooms – In the same pan, melt the butter. Add mushrooms, shallots, and garlic. Cook over medium heat until the mixture is dry and almost paste-like. Set aside to cool.
3. Assemble – On a piece of plastic wrap, lay out prosciutto slices slightly overlapping. Spread the mushroom mixture evenly on top. Place the beef in the center and use the plastic wrap to roll everything tightly into a log. Chill for 30 minutes.
4. Wrap in pastry – Roll out puff pastry on a lightly floured surface. Remove the beef from the plastic wrap and place it in the center. Fold the pastry over and seal the edges. Brush with beaten egg, score the top for decoration if you like, and chill for 15–20 minutes.
5. Bake – Bake for 35–45 minutes, until the pastry is golden and the beef reaches about 120–125°F at the center for medium-rare.
6. Rest & serve – Allow Wellington to rest for 10 minutes before slicing. Serve with roasted vegetables and a rich red wine sauce – see recipe below.

Creamy Red Wine Sauce for Beef Wellington

Rich, velvety, and just the right amount of indulgent—this red wine sauce adds the finishing touch to Beef Wellington, balancing the buttery pastry and tender beef with deep flavor.

Ingredients (Makes about 2 cups)

• 2 tablespoons unsalted butter
• 1 shallot, finely minced (or ½ small onion)
• 2 cloves garlic, minced
• 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
• 1 cup beef stock (preferably low-sodium)
• 1 teaspoon Dijon mustard
• ½ teaspoon fresh thyme leaves (or ¼ tsp dried thyme)
• ½ cup heavy cream
• 1 tablespoon flour (optional, for thicker sauce)
• Salt and freshly ground black pepper, to taste

Directions

1. In a medium saucepan, melt the butter over medium heat. Add the shallot and garlic, cooking until soft and fragrant, about 3 minutes.
2. Pour in the red wine and bring to a simmer. Cook until the wine reduces by about half, 6–8 minutes.
3. Stir in the beef stock, Dijon mustard, and thyme. Simmer another 8–10 minutes, until the sauce has thickened slightly.
4. Reduce the heat to low and stir in the heavy cream. For a thicker consistency, whisk in 1 tablespoon of flour before adding the cream.
5. Season to taste with salt and black pepper. Strain through a fine mesh sieve if you prefer a silky-smooth finish.
6. Serve warm, drizzled over slices of Beef Wellington.

✨ TIP: The sauce can be made a day ahead and gently reheated on the stove, adding a splash of stock if it thickens too much.

Hash Brown Breakfast Strata

A hearty, crowd-pleasing dish that layers crisp hash browns, savory sausage, and plenty of cheese. It’s easy to make ahead, making it perfect to serve for a holiday brunch.

Ingredients (Serves 8–10)

• 1 (30 oz) bag frozen shredded hash browns, thawed
• 3 tablespoons butter, melted
• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 pound breakfast sausage, cooked and crumbled (or use bacon/ham)
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese (optional, for extra creaminess)
• 10 large eggs
• 2 cups whole milk (or half-and-half for a richer texture)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon smoked paprika (optional)
• Fresh parsley or green onions, chopped (for garnish)

Directions – Preheat oven to 375°F

1. Lightly grease a 9×13-inch baking dish.
2. Spread the hash browns evenly in the bottom of the dish. Drizzle with melted butter and bake for about 20 minutes, until they begin to crisp.
3. While the potatoes bake, sauté the onion and bell pepper in a skillet until soft. Stir in the cooked sausage.
4. Remove the baking dish from the oven. Spread the sausage and vegetable mixture evenly over the hash browns. Sprinkle with the cheeses.
5. In a large bowl, whisk together the eggs, milk, garlic powder, salt, pepper, and paprika. Slowly pour over the layers in the dish.
6. Bake uncovered for 40–45 minutes, or until the center is set and the top is lightly golden.
7. Allow the strata to rest for 10 minutes before serving. Garnish with fresh parsley or green onions.

✨TIP: Assemble the night before, cover tightly, and refrigerate. Bake in the morning, adding 10–15 minutes to the cooking time if starting from cold.

Spinach & Gruyère Quiche

This rich, cheesy classic with a festive green-and-gold filling adds that holiday flair to any brunch.

Ingredients (serves 6)

• 1 pie crust thawed (store-bought or homemade)
• 1 tablespoon butter
• 1 small onion, diced
• 5 oz fresh spinach, chopped
• 1 cup shredded Gruyère cheese
• 1/4 cup feta cheese crumbles
• 4 large eggs
• 1 cup half-and-half
• Salt and pepper to taste

Instructions – Preheat oven to 375°F

1. Poke holes in the bottom of the pie crust and pre-bake for 10 minutes.
2. Sauté the onion in butter until soft, and add the spinach until wilted.
3. Place onions and spinach in the pie crust and layer cheeses over the mixture.
4. In a bowl, whisk eggs, half-and-half, salt, and pepper.
5. Pour egg mixture slowly into crust and bake 35–40 minutes or until set in the center.
6. Cool for 10 minutes before serving.

✨TIP: If you’re not a fan of feta cheese, simply delete it.

Kentucky Butter Cake

This is a classic that wins hearts with its rich, buttery flavor and irresistibly moist texture. What makes it so special is the simple vanilla cake, baked golden and then soaked with a sweet butter glaze that seeps into every bite. The result is a melt-in-your-mouth treat that feels both nostalgic and indulgent—perfect with a cup of coffee or as dessert.

Cake Ingredients

• 2 sticks unsalted butter, room temperature
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 cup buttermilk
• 1 teaspoon salt
• 3 cups flour
• 1 teaspoon baking powder
• 1 pint blueberries (optional)

Butter Glaze Ingredients

• 1 1/2 sticks unsalted butter
• 3/8 cup water
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla

Instructions – Preheat oven to 375°F

1. Grease a 10-inch bundt pan with butter and dust the pan with flour.
2. Cream together butter and sugar, then add eggs and vanilla.
3. Mix flour, salt, and baking powder in a separate bowl.  Alternate adding buttermilk and dry ingredient mixture into the butter mixture.
4. Stir in blueberries if desired.
5. Pour the batter into the prepared pan and bake for 50 minutes or until a toothpick comes out clean.
6. When the cake is done, make the glaze. Combine all ingredients into a small pan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
7. Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan. Allow the glaze to soak for 10 minutes, and then invert the cake onto a serving dish
8. Note: Do NOT allow the cake to stay in the pan for more than 15 minutes, or it will stick to the pan.

✨TIP: Make this cake one day in advance, as it is even better the second day!

Holiday Waffle Bar

Make brunch interactive with a waffle bar and let everyone build their own creation using sweet and savory toppings. Fun for guests of all ages.

Sweet: fresh berries, bananas, whipped cream, maple syrup, Nutella, sprinkles, crushed peppermint.
Savory: bacon, sausage, smoked salmon, sautéed veggies, shredded cheese, eggs.

Cake Ingredients

• 2 sticks unsalted butter, room temperature
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 cup buttermilk
• 1 teaspoon salt
• 3 cups flour
• 1 teaspoon baking powder
• 1 pint blueberries (optional)

✨TIP: Place a small crockpot on the waffle bar and fill it with maple syrup for that added touch. Warm syrup is the best!

Best Waffles Ever

Waffles are a holiday brunch favorite because they’re warm, golden, and endlessly versatile. Crisp on the outside and fluffy inside, they can be dressed up with fresh berries, spiced syrups, or even a dollop of whipped cream for a festive touch. Best of all, they bring a sense of fun to brunch as everyone can customize their waffles at the waffle bar, making them just as joyful to create as they are to eat.

Ingredients

• 1 3/4 cups of all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 stick butter, unsalted, melted
• 1 1/2 cups milk

Instructions – Preheat waffle iron

1. Whisk dry ingredients in a large bowl.
2. Separate eggs and beat egg whites into a firm peak.
3. Add egg yolks, butter, and milk to the dry ingredients, stirring until mixed well. Fold in egg whites to incorporate.
4. Pour batter into waffle iron and cook.
5. Top with syrup and fresh fruit, if desired, and serve.

✨ TIP: Keep waffles warm in a low oven so they stay crisp and ready for topping.

Cranberry Mimosa

A sparkling holiday twist on the classic brunch cocktail.

Ingredients

• 1 bottle chilled prosecco or champagne
• 2 cups cranberry juice (100% juice preferred)
• Fresh cranberries, for garnish
• Rosemary sprigs, for garnish (optional)

Instructions:

1. Pour cranberry juice into champagne flutes, filling each glass about one-third full.
2. Top with prosecco or champagne.
3. Garnish with a few cranberries and a rosemary sprig for a festive touch.

Mulled Apple Cider

A cozy, spiced drink that fills the house with holiday aroma.

Ingredients (serves 8)

• 8 cups apple cider
• 1 orange, sliced
• 2 cinnamon sticks
• 4 whole cloves
• 2 star anise (optional)
• 2–3 tbsp honey or brown sugar, to taste
• Optional: ½ cup bourbon, brandy, or dark rum

Instructions:

1. In a large pot, combine cider, orange slices, cinnamon sticks, cloves, and star anise.
2. Bring to a gentle simmer, then reduce the heat and cook for 20–30 minutes.
3. Sweeten with honey or brown sugar as desired.
4. Strain into mugs and serve warm.
5. Add a splash of bourbon, brandy, or rum for an adult version.

Holiday Hot Chocolate Bar

Warm up your brunch with a DIY cocoa station! A hot chocolate bar is such a fun and cozy way to make Christmas brunch extra festive. Set out a big pot of hot chocolate and let everyone dress up their mugs. The key is variety, presentation, and letting guests customize their drinks. Here’s how to set it up:

1. Start with the Base

Large pot or slow cooker: Keep a big batch of hot chocolate warm. A slow cooker works best—guests can ladle or pour directly.

Individual mugs or festive cups: Use holiday mugs, clear glass mugs, or disposable insulated cups with holiday sleeves.

Slow Cooker Hot Chocolate (Serves 8–10)

This slow cooker hot chocolate is rich, creamy, and keeps warm for hours—ideal for a Christmas brunch hot chocolate bar. Both kids and adults will love it!

Ingredients

• 6 cups whole milk
• 2 cups heavy cream (or half-and-half for lighter version)
• 1 can (14 oz) sweetened condensed milk
• 2 cups semi-sweet chocolate chips (or chopped chocolate)
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions:

1. Add milk, cream, condensed milk, and chocolate chips to your slow cooker. Whisk until everything is combined.
2. Cover and cook on LOW for 2 hours, stirring occasionally until chocolate is fully melted and mixture is smooth.
3. Once ready, stir in vanilla extract and a pinch of salt to balance sweetness.
4. Switch to KEEP WARM setting for serving.
5. Leftovers may be stored in the refrigerator and warmed up.

✨ TIP: Be sure to whisk every 45 minutes to ensure the hot chocolate is not burning on the bottom.

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