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.