Holiday Beef Tenderloin

As has been our family tradition for years and years, we host a holiday party the weekend before Christmas.  We open our home to family and friends and make merry!

When we first started this fete, we sent out about a hundred invitations thinking that maybe a third of the folks would come…well more like three quarters came…and keep coming year after year.

I was in a quandary as to what to make that could be served warm or at room temperature, still look appealing and could feed a whole passel of people.  My Uncle Lou had the answer… marinated and peppered beef tenderloin.  Originally, it was meant to be grilled outdoors…but in late December, that isn’t always an option…so, I tweaked the recipe for searing the meat and then finish off roasting in the oven…perfecto!

From one year to the next, this main dish has appeared and disappeared during our holiday parties.  It is versatile enough to serve sliced, warm or cold, with some sort of horseradish sauce or mustard.  I have also served it sliced paper thin on crostini smeared with herbed goat cheese and garnished with pickled radish or beets.  

And if the holidays throw you a real curve ball, you can make the beef a day or two ahead and serve it rewarmed in a chaffing dish, with a light, lovely beef bouillon to keep it tender and moist.

As a part of a buffet, this roast also looks lovely, served on a carving board, atop a bed of arugula and cherry tomato halves.  Folks can then slice off the amount they want…you start the off with about a quarter of the roast sliced to your recommended portion…hold additional tenderloins in a warm oven, about 180°F and replenish the board as necessary.

If you are serving up the tenderloin as the main protein for your event, consider serving 6 ounces per person.  If the tenderloin is a part of a larger buffet with other offerings, then 3-4 ounces per person is sufficient…and if you are doing the tenderloin sliced as an appetizer on the crostini for example,  1 ounce per serving is recommended.  The rule of thumb for a large cocktail party is you should have at least five types  of  hors d’oeuvre and plan on 10-12 pieces per person.

In any case, this Holiday Beef Tenderloin is a treat at any party!

Marinated Beef Tenderloin

Ingredients

5 lb. beef tenderloin, trimmed and tied

1 cup low sodium soy sauce

1 large clove garlic, smashed

2 cups dry red wine

1 cup water

½ cup cranberry juice

1 tbsp. cracked black pepper

Method

In a large air tight container or zip top bag, combine the wine, water, soy sauce , juice, garlic and pepper.

Mix thoroughly.

Add the prepared roast.

Seal the container and refrigerate for at least 2 hours or up to 12 hours.

Remove the roast from the bag and discard the marinade.

Pat the roast dry with paper towels.

Sprinkle with additional coarse black pepper to your liking.

Set the roast aside.

Preheat grill or heat a grill pan over high heat.

Also preheat oven to 350°.

Line a sheet pan with parchment paper and set aside.

Once the grill is heated, sear the roast on all sides, about 3-4 minutes per side.

**If using a gas grill, reduce the heat to medium (register 350°), and cook for another 15 minutes, with the lid down, until roast reaches and internal temperature of 130°.

** If using a grill pan, place the roast still in the pan into the preheated oven.

Roast for about 15 minutes or until internal temperature reads 130°.

Remove from heat and cover lightly with foil, allowing the roast to rest for at least 15 minutes before slicing.

For Crostini Appetizers

While roast is resting, slice a baguette into ½ inch rounds.

Brush both sides of  each piece with olive oil and sprinkle with salt and pepper.

Place on parchment lined sheet pan.

Toast in the preheated 350° oven until golden, about 8 minutes.

To assemble, place very thin slice of beef on each crostini.

Top beef with a small dollop of horseradish cream, mustard sauce (mix 1 part Dijon mustard with 1 part sour cream).

Variation;  Cranberry Horseradish Cream:

Ingredients

½ cup crème fraiche

4 ounces cream cheese

¼ cup prepared horseradish sauce or fresh grated horseradish

¼ cup jellied cranberry sauce.

Pinch of salt

** If the sauce is too thick add up to ½ cup plain Greek yogurt to thin t to desired consistency…not runny!

Method

In a food processor, combine all the ingredients and pulse until smooth and well mixed.

Place sauce in a bowl, cover with plastic wrap and chill for 20 minutes or until ready to serve.

Uncommon Thanksgiving

This year we have much to be thankful for...our health...a new home...and new adventures.

As the holiday season approaches, I find myself surrounded by cardboard boxes, packing paper and to do lists galore...and not a one among them has to do with a Thanksgiving menu.  For the first time in a very, very, very long time, I will not be preparing our family feast.  The menu, sticky notes and countdown to Turkey Day timeline have been passed along to our eldest daughter...and we have high hopes.

                                                 Gracie prepares for moving day !

But..once I am at home in our Boston apartment in a couple weeks..this is the meal I think I shall offer up in thanksgiving shortly after we are all unpacked. I have to admit that I am obsessed this chicken dish...and grateful for it!

For those of you who are enjoying Thanksgiving on the small side...or on a budget...this one pan roast chicken with grapes and shallots is worthy of an Amen!

Please enjoy Roasted Chicken with Grapes and Shallots
Serves 4

Ingredients

1  5 lb. whole roasting chicken, giblets removed
1/4 cup unsalted butter, softened
10  fresh sage leaves
1 lemon, quartered
8 large shallots, ends trimmed and peeled
1 1/2 lbs. red and or green grapes, divided into 5 bunches
1/2 cup white wine
1/2 tsp, ground cumin
Salt and pepper to taste

Method

Preheat oven to 425*F and set an oven rack in the lower middle position of the oven.

Place a large oven safe skillet or cast iron pan in the oven to preheat as well.

Remove chicken from wrappings and blot dry with paper towels.
Liberally sprinkle a good pinch of salt and pepper into the cavity of the chicken.
Place lemon wedges and two sage leaves into the cavity.
With your fingers, gently loosen the skin from the breast of the chicken, being careful not to tear the skin or remove it entirely from the bird.
Carefully smear 2 tbsp. of the butter under the skin, on the breast meat.
Gently position 3 sage leaves on the butter under the skin on each chicken breast, creating a decorative pattern.
Truss the chicken with kitchen twine and tuck the tips of the wings under the bird.
Smear remaining butter on the all over the outside of the bird.
Season  the skin with cumin, salt and pepper.

Place the chicken breast side up into the preheated skillet and roast for 20 minutes.

After 20 minutes, reduce the oven temperature to 375*F.
Take the pan out and add the grapes and shallots around the chicken.
Add half the wine to the juices, accumulating in the pan and baste the chicken, shallots and grapes.
Return to the oven for another 30-40 minutes or until an instant read thermometer reads 170* when inserted into the chicken thigh, being careful not to touch bone.
When the chicken is done, the juices should run clear...and collected to add to the pan sauce.
Transfer the chicken, shallots and 4 bunches of grapes to a platter and tent with foil.

Pour off the pan juices into a fat separator.
Carefully return the separated juices to the hot pan and discard the fat.
Over medium heat, de-glaze the pan, scraping up the browned bits with a wooden spoon, bringing the sauce to a simmer.
Gently squeezed the reserved grapes over a measuring cup and collect the grape juice.
Add this and the remaining 1/4 cup white wine to the simmering pan sauce.
Take the remaining 2 sage leaves and roll them into a cigar shape.
With a sharp knife, cut the leaves into thin ribbons and add to the sauce.
Add any accumulated juices from the platter the chicken is resting upon, to the pan sauce.
You may whisk in up to a tablespoon of softened butter to the sauce to make it glossy.
Continue to simmer for another 3-5 minutes, stirring occasionally.
Taste and adjust for seasoning.

Discard the lemon before carving.

Place the carved chicken on a warm platter and arrange the roasted grapes and shallots around the chicken for a lovely, autumnal presentation.

Drizzle some pan sauce on the chicken and serve the remainder in a warmed gravy boat.

Serve with steamed green beans and thick slices of toasted sourdough in place of stuffing!

Wine Recommendations:
Schramsberg 2009 Blanc de Noir Champagne

Trimbach 2011 Riesling

Evesham 2011 Pinot Noir


Happy Thanksgiving...and bon appetit!