Holiday Foods






	1. The annual festival of the Christian church commemorating the birth of Jesus Christ: celebrated on December 25th. 2. Part of a holiday party season which often results in celebrants joining a health club in January.

	BEEF WELLINGTON FOR TWO
	1/2 teaspoon coarsely ground black pepper 1/2 teaspoon salt 1/4 teaspoon dried thyme leaves, crumbled 2 tournedos of beef, (6 ounces each) 1 teaspoon Dijon mustard	1/4 cup potted mushrooms (recipe follows) 1 sheet frozen puff pastry, thawed 1 egg 1 teaspoon milk
	Preheat the oven to 425 F. Toss the pepper, salt and thyme in a small bowl. Rub the tournedos on all sides with the mustard, then sprinkled the spice mixture over them. Melt the butter in a skillet over medium-high heat and sear the tournedos on all sides, about 5 minutes. Cool to room temperature. Arrange the tournedos on a small baking sheet and cover them with the potted mushrooms. Cut two 4- to 5-inch circles of pastry. Drape each over one of the tournedos and pinch in the edges to enclose the tournedos. Blend the egg and milk and brush this glaze over the pastry. Decorate the tops with cutouts made from pastry trimmings, if desired.

	POTTED MUSHROOMS This recipe makes more than you'll need, but the extras make a great hors d'oeuvre when served on toast points.
	3 tablespoons unsalted butter 1/3 cup minced shallots 1/2 cup minced leeks, white part only 3 cloves garlic, minced 1 pound white mushrooms, finely chopped	2 teaspoons fresh thyme leaves 1 tablespoon finely snipped fresh chives 1/2 teaspoons salt Freshly ground black pepper, to taste Toast points, for serving
	Melt 2 tablespoons of the butter in a 10-inch skillet. Stir in the shallots, leeks and garlic. Cook over low heat until translucent, 5 minutes. Add the mushrooms and the thyme. Cook, stirring occasionally, until the mushroom liquid has evaporated and the mixture is just moist, 10 minutes. Transfer the mixture to a bowl. Allow to cool to room temperature. Pour off any juices that have accumulated in the bowl, and season well with the chives, salt and pepper. Serve at room temperature, accompanied by toast points. Makes 2 cups.