I count my blessings all year long, but especially during the holiday season. We are a family of excellent cooks who enjoy the process and happily contribute to a meal. Their contributions grant me the time and budget to make an indulgent main course.
This year, beef tenderloin will grace our Christmas dinner table. Two condiment-style sauces, inspired by our travels to Spain, will accompany the main dish.
Beef tenderloin’s mild flavor and rich tenderness merit its holiday superstar status. When there are plenty of side dishes, plan to serve about 1/3 pound per average eater. For big meat eaters, or for leftovers (cold beef sandwiches taste terrific), opt for 1/2 to 2/3 pound per guest.
Beef tenderloin cooks much more quickly than a standing rib roast or turkey; no matter the size, it’s usually cooked to medium-rare in less than 40 minutes. Organize the rest of the meal, open the wine, and make sure guests have arrived before sliding the roast into the hot oven. While the meat cooks, finish making any side dishes and slice the bread.
When investing in expensive cuts of meat, it’s a good idea to invest in an instant-read thermometer to help judge doneness. The thermometer earns its keep every time—just be sure not to leave it in the oven or on the grill—it’s not meant for that kind of heat. Instead, insert it in the thickest portion of the meat; let it register the temperature (a matter of seconds), then remove the thermometer.
Large cuts of meat, such as the tenderloin, should be removed from the oven a few degrees before they reach their ideal doneness temperature. While the roast rests on the cutting board, the temperature will rise a few degrees. This is especially important to remember when you prefer rare to medium-rare meat.
As for the accompanying sauces, traditional aioli is made from fresh eggs and oil, like a homemade mayonnaise. To save time and be cautious about food safety, bottled mayonnaise stands in for eggs and oil. A bit of plain yogurt keeps the sauces from being too rich. Make one or make both to accompany the beef.
A Holiday Dinner Menu
Radicchio and endive salad with lemon vinaigretteRoast beef tenderloin with two kinds of aioli (see recipe)
Roasted potatoes with herbs (see recipe)
Skinny green beans (or asparagus) with butter and chives
Mashed butternut or rutabaga with butter and black pepper
French bread or dinner rolls
Red wine, sparkling apple cider
Roast Beef Tenderloin With 2 Kinds of Aioli
Makes 6 to 8 servings- Saffron garlic aioli (recipe follows)
- Green chile aioli (recipe follows)
- 1 1/2 tablespoons coarse (kosher) salt
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon sweet paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 trimmed beef tenderloin (trimmed before weighing), about 4 pounds
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh herbs, such as a combination of parsley, cilantro, and chives
Mix salt, pepper, paprikas, and garlic powder in a small bowl. Store in a jar for up to several days.
Use kitchen string to tie the tenderloin in several places into a compact shape. This allows the meat to cook more evenly. Place beef in a shallow roasting pan. Sprinkle salt mixture all over tenderloin. Refrigerate covered up to one day; let meat rest 30 minutes at room temperature before cooking.
Heat oven to 425 F on convection setting or 450 F on conventional setting. Drizzle oil over beef. Roast until an instant-read thermometer inserted in the thickest part of the meat registers 130 F for medium-rare, about 30 minutes, or 140 F for medium doneness, 35 to 40 minutes.
Remove roast from oven and transfer to cutting board; cover meat loosely with aluminum foil. Let stand 10 minutes; temperature will rise a few degrees.
Saffron Garlic Aioli With Lemon
Makes about 1 cup- 2/3 cup mayonnaise
- 1/3 cup plain yogurt
- 2 cloves garlic, roughly chopped
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon finely grated lemon rind
- 1/2 teaspoon smoked paprika
- A couple of pinches of saffron threads (or 1/4 teaspoon ground turmeric)
- Salt to taste
Green Chile Aioli
Makes about 1 1/2 cups- 1 small poblano chile pepper
- 1 clove garlic, halved
- 2/3 cup mayonnaise
- 1/3 cup plain yogurt
- 2 tablespoons fresh parsley or cilantro leaves
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon ground cumin
- Salt to taste
When the pepper is cool enough to handle, peel off the charred skin, remove the stem and seeds. Rinse.
Roasted New Potatoes With Herbs
Makes 6 servings- 2 pounds small yellow potatoes (B-size), scrubbed, quartered
- Salt
- 1/4 cup olive oil
- 1/2 teaspoon each salt, freshly ground black pepper, garlic powder
- 1/4 cup chopped fresh herbs, such as a combination of parsley, cilantro, and chives
Heat oven to 425 F. Put potatoes onto a large rimmed baking sheet. Drizzle with oil and toss to coat well. Sprinkle generously with salt, pepper, and garlic powder. Roast, turning occasionally, until deeply golden, 20 to 25 minutes.
Serve right away sprinkled with herbs.