Start the dinner with this Camembert Sourdough Wreath

Many people either make the turkey dinner all over again or they make lasagna. It was actually googling spinach lasagna 16 years ago that inspired me to start a food blog.

We usually make something with beef and then add in the fancy side dishes. Here are some ideas for you.

Tenderloin Roast of Beef – I think this is what we will be doing again this year, although I am going to make some kind of fancy sauce.

Prime Rib of Beef – This is still one of my all time favorite dinners with sour cream horseradish sauce. I have friends who use my recipe every year and brag about it.

Leg of Lamb – This should not be restricted to easter. Leg of lamb is scrumptuous and more affordable than many cuts of premium beef.

Beef Bourguignon – This very fancy beef stew, made with a whole bottle of wine, is good enough for Christmas Day. My oven broke a few years ago and this became Christmas dinner.

Stuffed Shells – I think this is one of the pasta dishes that should be made sometime during the holidays if not for Christmas day. You can get the whole family in the kitchen with piping bags filling the large shells. Fun and delicious.

Mock Porchetta with Root Vegetables – This pork roast (considered street food in Italy when sliced onto rolls) is one of my favorite ways to eat pork. I found this recipe in the Zuni Cafe cookbook (a San Francisco restaurant I can attest to). It’s stuffed with fennel and lemon and has all the Italian feels. Surround it with your favorite root vegetables.

Short Ribs in Wine – Yes, this is a great Christmas dinner idea that can be made in advance. It took me a while to create a great short ribs recipe. This is it.

Pork Loin (how to brine and roast) – Perfect with my no lump mashed potatoes. Another affordable entree that pleases a crowd.

If you are going to have a small Christmas dinner gathering, you might want to make this very easy Rack of Lamb.

Veal Osso Buco – I know you probably don’t make this very often, if at all, but it’s just delicious and something to try.

Pot Roast of Beef served with Parmesan Whipped Potatoes – This is a Marcella Hazan recipe, the queen of Italian cooking. She passed some years ago and her book, Essentials of Classic Italian Cooking continues to sell. The first 50 pages discuss the fundamentals of Italian cooking and is worth the price alone. This book has no pictures, but many accolades over the last 50 years!

Fancy Sides

• Holiday Wedge Salad (homemade blue cheese dressing)
• Kale Winter Salad
• Festive Harvest Salad with rosemary vinaigrette
• Raw Cauliflower Salad with Pistachios
• Scalloped Potatoes
• Twice Baked Cauliflower

Some Desserts to Consider

• Almond Tart
• Keto Spiced Pear Cheesecake Bar
• Classic Fancy Keto Cheesecake
• Christmas Apple Pie (not low carb)
• Low Carb Italian Pear Cake
• Keto Raspberry Cheesecake
• Rich Flourless Chocolate Cake (not low carb)

The post Main Entrees for Christmas Dinner appeared first on Spinach Tiger.

There was a time that I made beef tenderloin roast every Christmas. Somehow this tradition got away from me and we turned to prime rib and lasagna, all wonderful favorites, but heavy and just a little more trouble.

This year I wanted easy, so I came back to preparing beef tenderloin for the holidays. There is no one (in my circle anyway) that does not love filet mignon and tenderloin roast, including the children. While I feel I have perfected my prime rib recipe, preparing tenderloin roast is much more foolproof and takes much less time.

What is a Beef Tenderloin Roast?

The tenderloin is the most tender cut of beef found within the loin. Once cut into slices, it’s known as filet mignon. The Chateaubriand is made from the center of the tenderloin and used to be a common (expensive) entree on fancy restaurants, available for two. The tenderloin extends from the short loin into the sirloin.

We had a large tenderloin piece (5-6 pounds) that we cut into two crosswise pieces. This assured each piece would be medium rare. Each piece gave us 6 generous servings, cut into medium slices. The pictures are of just one of the halves.

Preparing Beef Tenderloin Roast in Under One Hour

If you read the many recipes on the internet you will become very confused, so let me put all that to rest and tell you the best way to make a tenderloin roast.

You will read recipes that take two to three hours at 250 degrees F. or twenty minutes at 250 degrees F. 

You will read recipes that tell you to roast slow and low and then turn the broiler on. I don’t like that idea either as the broiler can cause more disappointment if you go that 30 seconds too long. 

I opted for searing on top of the stove, roasting at a high temperature, the same way I make perfect roast chicken.

All you need is a roasting pan, a meat thermometer and a good butcher.

Once you begin preparing beef tenderloin the Spinach Tiger way, the process of roasting and resting is under one hour.  You will need up to 48 hours in the refrigerator to dry brine, and up to two hours sitting on the counter.

• Two Days to Dry Brine
• Two Hours on Counter Before Roasting
• Twenty to Twenty Five Minutes Roasting on high temperature.
• Ten Minutes Resting

Wait until your guests arrive to do the roasting. Feed them cocktails and appetizers like this cheese plate.



You do not want this meat done before they get there.  You want to be able to slice and serve as soon as the resting period is finished.

Preparing Beef Tenderloin the Easy Way

• Remove Silver Skin.
• Wrap in Butcher’s String.

Make sure the silver skin, connective tissue and extra fat is removed.  The meat will then need to be properly wrapped in butcher’s string to ensure the size is uniform enough to roast properly and will make carving easier.

A good butcher will be happy to do this for you, or you can do it yourself with a sharp boning knife, but don’t skip this part.

If purchasing at a place like Costco, you will have to trim it yourself. If you’re new to a tenderloin roast, I would buy from a grocery store that will trim and twine for you.



Process for Roasting Tenderloin

• Dry Brine the Meat. Salt the meat with sea salt and leave uncovered in the refrigerator for 24 to 48 hours.
• Take the meat out at least one hour (two hours is better) prior to roasting.
• Sear the meat, a few minutes on each side (sides meaning all four sides).
• Season the meat with sea salt and freshly ground black pepper. I don’t like to use anything but butter to rub on this cut of meat.
• Preheat the oven to 425 degrees F (220 C, Gas 7) . Plan on about twenty to twenty-five minutes roasting, and ten minutes of resting time.
• Roast until the internal temperature reaches 125 F., 51 C. for medium rare.
• Remove from oven, spread the top with grass fed butter.
• Rest the meat. Cover with tin foil for ten to twenty minutes. The roast will continue to cook. The end pieces will be more well done for those who prefer that. Keep in mind that you can always put a few pieces back in the oven for those who for some reason like well done meat, but you can’t go back and reverse it.

You will see various sauces on the internet to use when preparing tenderloin roast. My personal opinion and everyone at my dinner table agrees that if the meat is excellent, it will shine on its own. Save the gravy and sauces for a rump roast and the red wine for this roast beef recipe.

If done well, the meat should taste like you worked some kind of magic flavoring it. However, I do have a wonderful horseradish sauce you can access here. Sometimes I will make a bernaise sauce (very commonly served with tenderloin roast).

Since Tenderloin is very low fat, a seriously buttery or cheesy side is perfect accompaniment.

The Best Sides for Tenderloin Roast

 Cauliflower Parmesan

Shaved Brussels Sprouts Salad

Kale Winter Salad

Garlicky Spinach 

Scalloped Potatoes

The Party Wedge Salad with Homemade Blue Cheese Dressing

Tenderloin roast is officially restored as the Spinach Tiger Christmas Dinner tradition. What is your Christmas tradition?

Flourless Chocolate Cake

More Meat Recipes from Spinach Tiger

• Roast Beef Braised with Red Wine
• Prime Rib of Beef
• Beef Bourguignon
• Teres Major (the inexpensive cut)
• The Perfect New York Strip Steak
• Leg of Lamb with Mint Pesto
• Reverse Sear Lolly Pop Lamb Chops
• Rib Eye Steak
• Za’atar Lamb Chops

Print

Preparing Beef Tenderloin the Easy Way

How to prepare a tenderloin roast. Trim, Tie, Dry Brine, Roast, Rest, Enjoy for an elegant dinner.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

Dry Brine

• 2 to 4 pound Tenderloin Roast
• String to tie
• Salt
• Pepper

Sear

• 2 tablespoons avocado oil or olive oil

Rest

• 2 tablespoons grass fed butter
• fresh thyme

Kitchen Ingredients

• Roasting Rack
• Meat thermometer
• Carving Knife
• Meat Carving Board

Instructions

• If the tenderloin roast is large, cut it in half cross wise to control the internal temperature. You can also save the other half (freeze) for another time. Only make what will be consumed. Heating up the tenderloin will increase its doneness. (which is okay for sandwiches).

Dry Brine

• Uncover meat. Put on a plate (blood will pull and you don’t want a mess).
• Season the meat with sea salt and freshly ground black pepper.
• Allow to sit in refrigerator uncovered at least 12 hours. Two Days is better.
• Take the meat out at least one hour (two hours is better) prior to roasting.
• Preheat the oven to 425 F, 220 C, Gas 7. . Plan on about twenty to twenty-five minutes roasting, and at least ten minutes of resting time.

Sear

• Sear the meat, a few minutes on all four sides.
• Heat a dutch oven, frying pan or cast iron pan on medium high. Wait until the pan Is hot to add your oil.
• Make sure oil is hot before placing meat in pan. Sear on all four sides.

Roast

• Roast until the internal temperature reaches 125 F. , 51 C. degrees for medium rare. Remove from oven, spread the top with grass fed butter, and tent with tin foil for ten to twenty minutes.
• The roast will continue to cook. The end pieces will be more well done for those who prefer that. Keep in mind that you can always put a few pieces back in the oven for those who prefer well done meat, but you can't go back and reverse it.

Rest

• Generously rub with grass fed butter. You can flavor your butter with fresh thyme for extra flavor. I find thyme is best herb, complimentary to red meat.

Notes

Active Time is twenty minutes.
Dry Brine time: 24 to 48 hours.
Counter Time Prior to Roasting: 2 hours.

The post How to Prepare Beef Tenderloin the Easy Way with Sides appeared first on Spinach Tiger.