Full recipes are in today’s newsletter! Taking a break from binging Christmas hauls to bring you this incredible beef tenderloin prepared 2 ways! First as a main course for dinner and then as an appetizer for a crowd. Beef Tenderloin - 5 lb beef tenderloin, trimmed and tied - 3 Tbsp salt - 2 Tbsp black pepper - 1 stick, softened salted butter Instructions: Arrange the tenderloin on a rimmed baking sheet with a wire rack, and pat dry. Season generously with half the salt, then coat with the butter and the rest of the salt and pepper. Roast at 500 degrees for about 25 minutes, or until it reaches an internal temperature of 125 degrees for medium rare. Cook another 7-10 minutes for medium, but double check the internal temperature, as every oven is a little different. The beef will rise in temperature by a few degrees as it rests. Cover with foil and allow the beef to rest for about 20 minutes, then slice and serve. For the horseradish cream sauce - Reserved drippings from the bottom of the tenderloin pan - 7oz sour cream - 1 Tbsp Worcestershire sauce - 1 Tbsp prepared horseradish - 1/2 tsp mustard powder, or 2 tsp dijon mustard - Salt and pepper to taste Instructions: In a skillet over low heat, add the pan drippings, sour cream, Worcestershire sauce, horseradish, mustard powder (or dijon), and salt and pepper and whisk to combine. Serve warm on the side of your tenderloin! For the version of this I used for the appetizer recipe, I combined all the same ingredients (except for the pan drippings) and then mixed them together without heating anything up. Can be stored in the fridge for a couple days in advance! Beef Tenderloin Crostini For the salt and pepper crostini: - 1 baguette, sliced thin - 2 Tbsp olive oil - Salt and Pepper to taste Arrange the baguette slices on a sheet tray, drizzle with olive oil, sprinkle with salt and pepper and bake at 400 degrees until browned and crunchy, about 10 minutes. Slice any leftover tenderloin very thin, and arrange on a platter. To assemble, spread a little horseradish sauce, add some arugula and tip with the sliced tenderloin and some fleur de sel.
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