The past two weeks were quite the battle for me. Self- Control vs. Pure & Utter Gluttony. Guess who won? I am sure I am not the only one sitting here with a pair of jeans on about to pop and searching for comfort in an oversized hooded sweater… Ok, it’s time to drop the self pity party and get on to the good stuff! Let’s talk holiday meals…On the night of the 23rd my roommates and I had this fabulous idea of inviting my father, his wife and my niece over for an early Christmas dinner. The only problem being: NO MEAL IDEAS!!! I had borrowed the Julia Child Cookbook from a girlfriend at work, and found this great recipe including cream, mushrooms, chicken, shallots and LOTS of butter!! But I was quickly shot down as my sister’s special friend is anti-mushrooms (poor deprived Arman). So, it was back to the drawing board for me! As I walked into work that morning, my head was spinning with ideas and stress due to my time constraints. How in the world was I to pull it together for 6:30 pm??? And that is when my amazing co-worker, Lisa, came to the rescue! She quickly sent me a no mess, no stress, deliciously tantalizing beef tenderloin recipe! I am telling you, this simple meal was a HIT! I served this amazing dish below with a side of grilled asparagus, steamed carrots, seasoned roasted potatoes, and roasted garlic cloves. Mmmmmm…and let’s not forget the appetizer of brie cheese crusted with rum soaked cranberries and pecans baked in the oven to perfection, served with ciabatta baguette. Let’s just say, nobody left this dinner party hungry!!! YESSSSSSSSSS. Success J
Beef Tenderloin with Roasted Shallots (adapted from: allrecipes.com)
Tools Needed: pie pan, large saucepan, whisk, large roasting pan, thermometer, aluminum foil, large frying pan, hand blender, small bowl
Ingredients:
¾ pounds of shallots (around 3 bags) cut in half
2 tablespoons of olive oil
Salt and Pepper Mix
4 cups of beef broth
¾ cup port wine
1 ½ teaspoons of tomato paste
2 pounds of beef tenderloin roast (trimmed)
1 ½ teaspoon of dried thyme
6 slices of bacon
3 tablespoons of butter
1 tablespoon of all- purpose flour
Directions:
1) Preheat oven to 350 degrees F (190 degrees C). In a pie pan coat the shallots with the olive oil and sprinkle with salt and pepper. Roast shallots in the oven until soft and brown, check and move around occasionally (35-40 mins)
2) In the large saucepan, combine the beef broth and port, bringing to a boil. Continue to cook on high heat until reduced by half (25-30 mins). Whisk in the tomato sauce and set aside.
3) Pat beef dry and season with salt and pepper and thyme, rolling over to ensure all sides are seasoned. In large frying pan, fry up 3 slices of bacon until brown and then transfer to plate covered in paper towel. Then, add beef to pan and brown all sides on medium heat.
4) Transfer the beef to the large roasting pan with all oils from the bacon. Take remaining 3 bacon slices and cover the top of the beef with them and put into the oven. Roast the beef until meat thermometer inserted in the center reaches 125 degrees F (50 degrees C) about 25 minutes for medium rare. Transfer the beef to your serving platter and tent loosely with foil.
5) Simmer broth mixture adding left over fat from the roasting pan. Mix 1 ½ tablespoons of butter and flour in a small bowl to form smooth paste and whisk into the broth mix, continue to simmer until thickens. Whisk in remaining butter. In hand blender, blend the roasted shallows with the bacon that was set aside. Add to broth and season with salt and pepper.
6) Cut beef into slices and spoon on the blended sauce. See below for yummy sidekicks!!
Roasted Lemon Herb Potatoes
Tools Needed: 9 x 13 pyrex pan, aluminum foil, medium size bowl
Ingredients:
8-10 broiling potatoes
2 teaspoons of dried thyme
2 teaspoons lemon pepper herb mix
4 ½ inch slices of half the salt butter
1 teaspoon of cayenne pepper
2 tablespoons of olive oil
5 cloves of sliced garlic
Salt and pepper to season
Directions:
1) Preheat oven to 375 degrees F. Line pyrex pan with aluminum foil.
2) Wash and cut potatoes (skin on) into half inch cubes. Toss in a medium size bowl with olive oil, dried thyme, lemon pepper mix, cayenne pepper, garlic, and salt and pepper.
3) Dump potatoes into the lined pan and spread evenly. Add butter slices evenly throughout potato mixture. Seal potatoes with foil and put into the oven for 45 mins to an hour, stirring potatoes occasionally to ensure that they are evenly cooked.
4) Remove from the oven and uncover. Turn oven onto BROIL and put potatoes in for 5 mins on HIGH BROIL. Remove, toss and follow this step again until all potatoes have been browned and a bit crispy on the outside. Serve as a side dish or enjoy alone…with sour cream J
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