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Home › Recipes › Entertaining & Holidays › Centerpiece Entrées › Page 2

Centerpiece Entrées

Surf and turf with pan-seared filet mignon, lobster tail, and shallot compound butter on a plate.

Surf and Turf with Filet Mignon and Lobster

A plate with a serving of duck breast a l'orange; sliced duck breast, medium rare, orange supremes, rice pilaf, and green beans.

Duck Breast a l’Orange

Photo collage of four of the seven recipes featured in the Feast of the Seven Fishes dinner: Calamari Pasta, Steamed Mussels, Baked Stuffed Shrimp, and Baked Cod.

Feast of the Seven Fishes Menu

An overhead view of a white serving platter with slices of spice-crusted, roast venison tenderloin, drizzled with gjetost cheese sauce, a carving knife on the edge of the plate, and sprigs of fresh rosemary, peppercorns, and a glass of red wine off to the side.

Scandinavian Roasted Venison Tenderloin

A dinner plate with an individual beef Wellington, sliced in half to show the perfectly cooked beef, topping of mushroom duxelles, and flaky pastry wrap.

Individual Beef Wellington

An overhead view of a roasted capon on a bed of green kale, ready to be carved for serving.

Roasted Capon

Medium-rare roasted beef tenderloin sliced and served on a white platter, accompanied by a bowl of mushroom-port sauce and a serving fork.

Roasted Beef Tenderloin with Port Wine Sauce

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