It’s here!!! I hope all your shopping is done, because it is a zoo out on the roads and in the stores. People have forgotten how to drive, how to be nice and are generally acting like morons out there. So, if you are like me (pat, pat, pat on the back:) and you are done with all the shopping then you can stay at home and enjoy your moody teenagers. Or your moody toddlers-there really is not much difference.
I am in my kitchen preparing for the big dinner tomorrow night. We have a big Christmas Eve dinner. We go to church, open our white elephant gifts, while drinking festive holiday drinks and then eat a fabulous dinner.
I normally make a standing rib roast, but this year I decided to make a tenderloin. Both are pretty pricy cuts of beef, especially at this time of year, but hey it’s the holidays and aren’t you supposed to go in debt? You might as well add on to that debt with a delicious meal! I do try and buy my rib roast at Costco (yes the greatest place on earth) right after Thanksgiving and then I freeze it until Christmas. But, this year since I was dying from the cold from hell right after Thanksgiving I did not make it to the store. They still had plenty of roasts, but I just decided to try the tenderloin. It is such an easy cut of beef to prepare and everyone loves it! Serve with a dollop of prepared horseradish.
Another thing about Christmas dinner, use your best china, crystal, silverware and serve really good wine. We have a close friend who’s family owns one of the best wineries in Sonoma. I think it is some of the best Pinot Noir out there. It’s call Cobb. Check it out www.cobbwines.com.
I hope everyone has a very Happy Holiday!
1 (3-4lb.) beef tenderloin, trimmed
1 Tablespoon Kosher salt
1 teaspoon black pepper
3-4 Tablespoons olive oil, vegetable oil, grapeseed oil...
1 stick of room temperature butter
1 Tablespoon fresh thyme
1 Tablespoon fresh rosemary
Preheat oven to 400Â°
Allow beef to come to room temperature for more even cooking. About 30 minutes on the counter.
In a small bowl mix the butter and herbs and reserve.
Sprinkle the tenderloin with salt and pepper.
Heat oil in large skillet over high heat. Sear all sides of the beef (about 2 minutes per side)
Remove beef to a rimmed cookie sheet with a cookie rack laid inside. This allows for the beef to cook evenly on all sides. If you do not have a cookie rack then just place the beef on a cookie sheet.
Once the beef as cooled slightly, rub the butter mixture all over the tenderloin.
Place in oven and roast for about 30 minutes. Check on the temperate at about 20 minutes. You want the center of the beef to read 135Â° for medium rare.
Remove cooked beef and allow to rest about 15-20 minutes tented under foil. Slice and serve.