Well the clock is counting down for the big guy to make his way down people’s chimney’s. I am excited we have a little one; my 21 month old granddaughter; around to witness the excitement of the season. I hope she doesn’t get too overwhelmed; though if the very loud and lots of people she didn’t know Christmas party we hosted a couple of weeks ago that she ran around like she owned the place is any indication, she will be just fine.

Today I need to figure out what we are having for Christmas breakfast and dinner; make my list and head to the store. I think the only thing I have in house for such festivities is the 6+ pound Beef Tenderloin. Which I will be taking out of the fridge on Tuesday morning and prepping it for the big day.  Herbed Crusted Beef Tenderloin

I am still trying to figure out the sides I want to make. I am leaning towards Asparagus or possibly brussels sprouts. I tend to lean towards a green vegetable when I make steak. I still have carrots and beets from my garden so I will definitely be serving those as well.  The one thing I know I am making is the mocha yule log I have been making the last few years. It is SO good! Mocha Yule Log aka Buche de Noel

Christmas breakfast will always be some egg casserole and some sort of hashbrown Christmas Party Prep – Strata & Hashbrown Casserole I completely forgot to order the croissants I usually bake so I think we will have the cinnamon roll cake Cinnamon Roll Cake. 

I wish you all a wonderful Christmas or however you celebrate your season!

Peace Love Joy!

Herb Crusted Beef Tenderloin

dclarkabal

Seared crusted and roasted to a melt-in-your-mouth deliciousness

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Ingredients

  

• 5-6 pound beef tenderloin
• 1½ teaspoon kosher salt
• ¾ teaspoon black pepper
• 3 Tablespoon olive oil
• 4 Tablespoon salted butter softened
• 4-6 cloves garlic minced
• 1 teaspoon horseradish
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh Rosemary finely chopped

Instructions

 

• The day before your going to want to prep the tenderloin. Cut it in half to make two pieces. If you need to you can tuck and tie the tenderloin to make it even in size. I just put my thermometer in the smaller one, pulled that one out and then put the thermometer in the larger one to continue cooking, worked out great for me.
• Season all over with salt and pepper. Leave it uncovered overnight or as long as you possibly can. This is what helps give the tenderloin the great crust.
• Day of - place the beef on the counter about 1-2 hours prior to cooking and leave it on the counter to come to room temperature.

  Pre-heat oven to 425°F
• In a large cast-iron or similar heat over medium-high heat. Add the olive oil and sear the beef on all sides, about 3-5 minutes per side. This created a nice golden-brown crust.
• In a small bowl combine the softened butter, garlic, horseradish , mustard and rosemary, mix to combine it all and then slather it all over the tenderloins. Insert a probe thermometer. If using the same skillet, place it in the oven. Or you'll need to transfer them to a baking dish. Roast until desired internal temperature is reached. roughly 30-40 minutes.
• Remove from the oven once cooked and transfer to a cutting board, with a rim or place the cutting board in a sheet pan to collect the juices and to let the beef rest for at least 15-20 minutes. Slice and enjoy!