Welcome to first full week of December … and delighted Monday!
Just in case you aren’t already entirely conscious of this reality … it’s the most joyful month of the year!
You guys, I’m sorry if all my Christmas talk is making you want to pull your hair out, however I literally simply can’t help it. I think the crazy year I have actually had just has me so overjoyed for this month. I LIKE the month of December with all of its enjoyment. I also enjoy how by completion of the month, things lastly begin to calm down and practically the entire world takes a chill pill, which is type of needed for me at the moment. The year has been go, go, opt for me, and I have actually liked every minute, but I have to state, I’m excited for Christmas Eve with my household. It’s a low-key night full of cooking, great food, plenty of mixed drinks for some, gift wrapping and hanging out by the fireplace. I suggest, it’s still an insane day, however in excellent way, that I 100% love. In truth Christmas Eve is most likely my preferred day of the entire year. It’s probably the one day of the year that I do not consider work. I just prepare a good meal, listen to Christmas music and socialize with my family … and whomever is presently sharing my parents house … you just never know who’s gon na be there!
I wanted to kick off the month with my household’s Christmas Eve Dinner entree. Last year I did a standing rib roast, but this year I’m returning to the traditional Gerard family meal of Christmas Eve roasted beef tenderloin.
I understand it’s just the beginning of December, but I believed you organizers of the world may value me being on the ball this year. Plus, the entire month is committed to vacation eats, drinks, appetisers and a couple of simple dinners for busy nights. Are you thrilled? Because I am so excited … as if that wasn’t apparent prior to.
My household relocated to Colorado when I remained in 8th grade, but prior to that, every year my moms and dads would host my dad’s side of the household for a Christmas Eve celebration. I want to state there were around twenty-five to thirty people, so our home was pretty packed. My mommy always prepared the exact same meal ever year. Yup, a roasted beef tenderloin. My mom is a substantial enthusiast of great beef, but this cut right here is her favorite. Plus, I’m quite sure my granny (Father’s mommy) would serve it on Christmas Eve, before my mama started hosting the family gatherings, so really my mom was simply carrying on the tradition.
Anyhow, mom made beef tenderloin ever year, and when we moved, she continued to do so.
Well, that simply changed, and to be totally honest, I may never ever have the desire to get innovative once again. Something about this meal is just so amazing.
Two, it’s possibly one of the most scrumptious meals for anybody who eats meat, my household definitely LOVES beef tenderloin and considers it a very unique reward. I’m talking melt in your mouth type of delicious reward.
The beef is experienced just with crushed peppercorn, kosher salt and Dijon mustard. If you don’t like mustard, do not let that scare you off. It adds taste, but in a subtle way. You ‘d never guess the mustard was there, but believe me, you require it.
The secret though? Simply a bit of butter … I can see my cousin rolling her eyes now, “more butter!?”. Yes Abby, more butter, but only a couple of tablespoons, and truthfully, it really is the trick here. It’s what makes the meat just melt in your mouth and assists to make it tender, juicy and best.
I roasted the beef over a bed of mushrooms for yet another layer of taste.
So is your succulent?
Hoping this Gerard household favorite will now be on your household’s menu too!
Preparation Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 portions
Calories Per Serving: 663 kcal
Nutritional details is only a price quote. The accuracy of the dietary information for any recipe on this website is not ensured.
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- 1( 4-5) pound entire beef tenderloin, cut of fat
- 2 tablespoons dijon mustard
- 1/4 cup peppercorns, crushed, or fresh balck pepper
- kosher salt
- 16 ounces cremini mushrooms, halved
- 1 tablespoon extra virgin olive oil
- 4 tablespoons salted butter
White Wine Cream Sauce
- 1/2 cup white wine( or chicken broth)
- 2 tablespoons salted butter
- 2 teaspoons sliced fresh thyme
- 2 cups whipping cream or entire milk
- 1/3 cup grated parmesan
- kosher salt and pepper
Pre-heat the oven to 475 degrees F.
ps. if you wished to offer this beef a try before Christmas, I think it would make a remarkable Monday dinner. Obviously.