By Lisa Fritz
’Tis the season to be merry and bright and to enjoy fabulous food with family and friends. Make this no small celebration — pull out the best china and cook up a sumptuous meal for all to enjoy.
A roasted beef tenderloin is a perfect choice for the holiday entrée. It’s easy to cook and because it’s boneless, carving is extra easy. And tenderloin tastes delicious teamed with favorite seasonings and sides.
Roasting is a simple, low-fat cooking method. Even a novice in the kitchen can produce spectacular results. First, heat the oven to the specified temperature. Place the roast fat side up in a shallow roasting pan and season it as desired. Insert an ovenproof meat thermometer so the tip is centered in the thickest part of the roast, not resting in fat or touching bone. Do not add water and do not cover. Roast according to recipe directions. Transfer the roast to a carving board; tent loosely with aluminum foil. Let the roast stand 15 minutes; the temperature will continue to rise 5 to 10 degrees to reach desired doneness, and the roast will be easier to carve.
During the holiday season, it’s a good idea to order your roast in advance to make sure you get the size you need. Plan for “holiday helpings,” which is about six ounces of cooked beef per serving instead of the usual three.
HOLIDAY BEEF TENDERLOIN WITH SPICED CRANBERRY-PEAR CHUTNEY
1 well-trimmed whole beef tenderloin (4 to 5 pounds)
Salt
Seasoning:
1 to 2 tablespoons cracked black pepper
3 cloves garlic, minced
2 teaspoons dried thyme leaves
Heat oven to 425 F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425 F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
Remove roast when meat thermometer registers 135 F for medium rare or 150 F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes to 20 minutes. (Temperature will continue to rise about 10 F to reach 145 F for medium rare and 160 F for medium.)
Carve roast into thick slices; season with salt, as desired. Serve with Spiced Cranberry-Pear Chutney. Yield: 8 to 10 servings.
SPICED CRANBERRY-PEAR CHUTNEY
This spicy-sweet accompaniment can be made in advance.
3 large ripe pears, cut into 1/2-inch pieces
1 small onion, chopped
1/2 cup sweetened dried cranberries
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 jalapeno pepper, seeded, finely chopped
1 tablespoon fresh lime juice
1/4 teaspoon ground allspice
Combine all ingredients in large saucepan; bring to a boil. Reduce heat; simmer 30 minutes or until thickened, stirring occasionally. Serve warm or at room temperature. Yield: about 3 cups.
HERBED BEEF TENDERLOIN WITH HOLIDAY RICE
This is the ultimate holiday meal.
1 well-trimmed center-cut beef tenderloin
roast (2 to 3 pounds)
Seasoning:
2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 teaspoons dried basil
1 teaspoon coarse grind black pepper
1/2 teaspoon dried rosemary
Heat oven to 455 F. Combine seasoning ingredients; press evenly onto surface of roast. Roast in oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness. Remove roast when meat thermometer registers 135 F for medium rare or 150 F for medium. Tent with foil and let stand 15 minutes before carving. Yield: 4 to 6 servings.
HOLIDAY RICE
2 tablespoons butter
3/4 cup chopped red bell pepper
3/4 cup chopped onion
1 clove garlic, minced
1 (9-ounce package) frozen French-style
green beans, thawed
3 cups cooked rice
1/3 cup slivered almonds, toasted
Heat butter in a large skillet over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes or until tender. Add beans; cook and stir 2 minutes. Stir in rice and almonds; heat through. Yield: 8 servings.
PECAN-CRUSTED TENDERLOIN WITH WARM CRANBERRY-JALAPENO SAUCE
This is full of wonderful holiday flavors!
2 to 3 pounds beef tenderloin roast, trimmed
3 tablespoons coarse-grain Dijon mustard
1 tablespoon maple syrup
1 clove garlic
1 shallot, chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cup pecans, finely chopped
1 cup fresh cranberries
Juice of half an orange
1/3 cup sugar
1 (7-ounce) jar roasted red peppers, drained and diced
1 small fresh jalapeno, seeded and diced
3 tablespoons chopped cilantro
Zest of half a lime
Zest of half an orange
Preheat oven to 425 F. Mix mustard, maple syrup, garlic, shallot, rosemary and thyme. Spread evenly over entire surface of tenderloin. Roll beef in the pecans, pressing firmly to cover tenderloin with nuts. Roast 45 to 60 minutes on a rack in a shallow roasting pan. Remove when meat thermometer inserted in center reads 140 F for medium-rare or 150 F for medium. Allow roast to stand for 15 minutes before slicing.
While roast is cooking, blend cranberries, juice and sugar in food processor for 30 to 45 seconds. Transfer to a sauté pan and add roasted red peppers, jalapeno, cilantro, lime zest and orange zest. Stir to mix. Allow sauce to stand for at least 30 minutes for flavors to blend. Warm sauce over low heat before serving. Do not boil. Add salt to taste. Yield: 6 to 10 servings.
HORSERADISH-CRUSTED BEEF RIB EYE ROAST
1 well-trimmed beef rib eye roast, small end
(6 to 8 pounds)
1/2 cup prepared horseradish
37 to 40 butter-flavored crackers
1/2 cup grated Parmesan cheese
2 teaspoons dried thyme leaves, crushed
Savory Mushroom Bread Pudding
Heat oven to 350 F. Place roast, fat side up, on rack in shallow roasting pan. Spread horseradish evenly over all surfaces of beef roast.
Place crackers in food processor or blender container. Cover; process until fine crumbs form (about 1-1/4 cups). Combine cracker crumbs, cheese and thyme in small bowl. Press crumb mixture evenly onto roast over horseradish, generously covering all surfaces.
Insert ovenproof meat thermometer in roast so tip is centered in thickest part of beef, not resting in fat. Roast in 350 F oven 2 to 2-1/4 hours for medium rare or 2-1/2 to 2-3/4 hours for medium doneness.
Remove roast when meat thermometer registers 135 F for medium rare or 150 F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 145 F for medium rare and 160 F for medium.)
Carve roast into slices. Serve with Savory Mushroom Bread Pudding.
SAVORY MUSHROOM BREAD PUDDING
1 tablespoon butter
12 ounces mixed mushrooms (cremini, shiitake, button), sliced (about 5 cups)
3 cloves garlic, minced
1 1/2 teaspoons finely chopped fresh rosemary leaves
1/3 cup dry white wine
Salt and pepper
3 cups milk
4 eggs, slightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1 loaf (1 pound) Italian bread, crust removed, cut into 1-inch cubes (about 12 cups)
2 cups shredded Gruyere cheese
Melt butter in large skillet over medium heat. Add mushrooms, garlic and rosemary; cook and stir about 3 minutes or until mushrooms start to brown. Stir in wine; increase heat to medium high. Cook 3 to 4 minutes or until wine is slightly thickened. Season with salt and pepper. Set aside.
Combine milk, eggs, 1/2 teaspoon salt and 1/8 teaspoon pepper in large bowl; set aside.
Place 1/2 of bread cubes in buttered 13-by-9-inch baking dish. Layer mushroom mixture and 1/2 of cheese over bread. Top with remaining bread cubes and cheese. Pour milk mixture evenly over top. Cover; refrigerate 6 hours or overnight.
Heat oven to 350 F. Bake bread pudding, covered, 30 minutes. Uncover; bake 25 to 30 minutes or until lightly browned. Yield: 8 to 10 servings.
