Friday, December 28, 2007


Comet's crab dip
Multigrain and poppy seed/peppercorn crackers

Horseradish crusted beef tenderloin (recipe in the comments)
Creamy horseradish sauce (recipe in the comments)
Roasted new potatoes with rosemary
Roasted green beans
Irish salad with Shanagarry cream dressing

Hot tea
Pastries (thank you Whole Foods!)
Christmas was a fantastic experience! T was a joy to watch. The prospect of this meal had us all salivating all day! F arrived this afternoon and so our happy clan was thrilled to sit down to an amazing meal. The main dish was from an Eating Well make ahead Christmas dinner, but we didn't make the rest of it (though I think it did contain green beans). For our version, you roast the potatoes alongside the beef. The green beans roast while the beef rests. The salad is easily composed and both the salad dressing and the sauce for the beef are easy to throw together and can be done ahead. It's festive, easy, and FANTASTIC. Of course, our traditional crab dip is a wonderful start to any meal. With the dip as a pretty major exception health-wise, the rest of this meal is very light and simple, highlighting wonderful ingredients. This dinner really benefits from exceptional ingredients - French green beans, high quality beef, very fresh vegetables. Merry Christmas to all and to all a good night.

Prep Notes
Difficulty: Easy (for a celebration dinner)
Chopping: Potatoes, cucumbers, tomatoes, parsley
Time: 1 hour-ish
Make ahead: All but the salad and roasting can be done ahead.

J: "This *is* the ultimate Christmas feast."
M: "Christmas for the ages."
L: "I don't have a pithy comment. I liked everything, but I liked the salad best. Again."
F: "How can I marry and have babies with these potatoes?"

1 comment:

J said...

Horseradish Crusted Beef Tenderloin – Eating Well
Serves 4-5

2 T prepared horseradish
1 T extra-virgin olive oil
1 t Dijon mustard
2 pounds trimmed beef tenderloin (2 ½ lbs untrimmed)
1 t kosher salt
2 t freshly ground pepper

Preheat the oven to 400 degrees. Cover a roasting pan with aluminum foil.

Combine horseradish, oil, and mustard in a small bowl. Rub beef with salt and pepper. Coat evenly with the horseradish mixture. Tie with kitchen string in three places. Place in roasting pan, inserting a meat thermometer into the thickest portion of the beef.

Roast until 130 degrees (about 30 minutes, but may be less). Transfer to a cutting board and tent to rest for 5 minutes. Remove string and serve with horseradish sauce.

Creamy Horseradish Sauce – Eating Well

½ cup + 2 T light sour cream
⅓ cup prepared horseradish
1 t kosher salt
1 t pepper

Combine all ingredients. Chill until serving.