By Jacob Mathias

Hello, fellow eaters. Welcome back from Thanksgiving to a headfirst dive into Christmas. I love cooking on the holidays mostly because there is no such thing as excess. You can eat whatever you want, make as many cookies as you want, and as long as it’s eggnog- no one questions your drinking habits.

I really like ham, which is pretty traditional fare on Christmas, but I want to do something special this year. Something that will wow the family and make you the king of Christmas dinner.

Beef Rouladen is a relatively simple dish but technically difficult. It’s a German dish of rolled beef with pickles and onions, but I’ve changed it up and given it a more universal favor.

You will need:

3 lb. beef tenderloin, trimmed and butterflied into a solid flat piece
Salt and Pepper
1 tbsp fresh chopped rosemary.
1 tbsp chopped garlic
1 tbsp fresh thyme
½ cup finely chopped mushrooms
¼ cup red wine

Preheat oven to 400.

Season tenderloin on both sides with salt and pepper. On cut side, sprinkle evenly with herbs, mushrooms and wine. Carefully roll beef into long roll. Using butchers twine, tie the roast to hold together.

Place roast on a rack and place in oven. Roast for about 20 minutes or until center of meat reaches 120 degrees. Remove from oven and allow to rest for 5 to 10 minutes before removing twine.

Slice in 1 inch sections. Serve on a bed of whipped, buttery potatoes.

And remember, live to eat!