Friday, December 23, 2011

Christmas Eve Dinner




Welcome Santa! We are busy getting ready for your arrival.  No milk and cookies this year.  We think you need some protein so we will have a nice piece of "steak log" for you and a glass of champagne.  Steak Log you might ask?..... that's our family name for beef tenderloin.  My niece Erika has quite the way with words and that is what she calls our traditional Christmas Eve tenderloin.  We will save some of the Mushroom and Caramelized Onion Bread Pudding, if there is any left.

Some folks are a bit intimidated by cooking a whole beef tenderloin.  No need to be!  If is one of the simplest things to prepare.  You can even get a tenderloin totally trimmed and tied ready for the oven.  You will pay for this but if trimming the beast concerns you then splurge and have your butcher do it for you.



Roasted Beef Tenderloin

4 lb. beef tenderloin
1/2 c. olive oil
2 cloves, garlic, minced
Salt and pepper to taste
Horseradish sauce (recipe follows)

Pre-heat oven to 450 degrees.
Mix olive oil, garlic, salt and pepper in a small bowl.
Rub the olive oil mixture over surface of beef.  Place beef in a shallow roasting pan or half baking sheet (cover in foil for easy clean up).  Place beef in hot oven for 12-15 minutes reduce heat to 350 degrees and cook until done to your desired level of doneness is reached.  Bake an additional 30 to 40 minutes or until a thermometer registers 140 degrees (rare), basting occasionally with pan drippings. (Bake until thermometer registers 150 degrees for medium rare or 160 degrees for medium.)
Serve with horseradish sauce. Serves 6-8.
 
I cook mine until the thermometer reads 125 degrees, take it out of the oven, cover with foil and let it rest for 10-15 minutes.  Remember there is carry over cooking when you remove the meat from the oven.  The temperature will rise 5 - 10 degrees.  We like our beef RARE.
 


HORSERADISH SAUCE:


1 c. sour cream
1 tbsp. onion, grated
1 1/2 tbsp. Dijon mustard
3 tsp. prepared horseradish


Combine all ingredients and chill until ready to serve.
 

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