The Holiday Table

There is something wonderful about a holiday meal.  Memories of good times, laughter and, OK – an occasional shouting match, are cemented by the food on the table.

Growing up, we had roast beef and Yorkshire pudding (think an enormous, incredibly delicious popover) for Christmas dinner.  I’ve kept the a piece of the tradition alive for my family with this fantastic Beef Tenderloin with Mustard Horseradish Sauce.

Unfortunately, the Yorkshire pudding disappeared with the Celiac diagnosis but it will always have a place in my heart.  I’d love, love, love to find a gluten free recipe, so if you have one – please send it my way!  I’ve replaced it with a killer potato gratin (tune in next Monday for the recipe) and, although it’s not the same, it’s a fine new tradition.

I am so pleased to share these pieces of my holiday tradition with you this month.  I hope they find a home with your family too.

Beef Tenderloin with Mustard Horseradish Sauce

This is a traditional holiday delight at our house. Roasting a whole beef tenderloin takes a bit of prep and patience but the delicious, tender meat is worth the time for and perfect for a special dinner. A couple of pieces of equipment are important for this recipe. Kitchen string and a meat thermometer (you'll find both at Target, a grocery store or cooking store). You'll find both help make this tenderloin easy and delicious

Servings 8 people

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Ingredients

The Beef Tenderloin

• 1 5-6 pound whole beef tenderloin untrimmed or trimmed
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

The Mustard Horseradish Sauce

• 1 cup sour cream
• 1 tablespoon dijon mustard
• 2 tablespoons 1/2 and 1/2 or milk
• 1 tablespoon grated fresh horseradish or 1/2 teaspoon prepared horseradish
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Instructions

Make the Beef Tenderloin

• Preheat the oven to 425 degrees and set your gas grill (if you have one) to high
• Get your whole beef tenderloin ready - I usually buy an untrimmed, whole tenderloin - it's less expensive I find the whole tenderloin is easy to trim and it roasts beautifully. (for my Twin Cities readers, Morelli's in St. Paul has the best price in town) If you prefer, ask your butcher for a whole, trimmed beef tenderloin.
  
• Dry any juices off the tenderloin before trimming. Find your sharpest knife - it will make the trimming fast and easy
  
• Trim the silver skin from the tenderloin. It's easy to see and it's tough, so you want to remove it before you cook the meat
  
• Trim any large pieces of fat from the tenderloin
  
• Use kitchen string to incorporate thin end pieces on the end (like a tail). Just fold it underneath the tenderloin and tie it up.
  
• Continue to tie the roast in a few places. This will help to ensure the roast cooks as evenly as possible. And… it looks cool!
  
• Brush the tenderloin with the 1 tablespoon of olive oil on both sides
  
• Sprinkle the meat on both sides with the 1 teaspoon of kosher salt and 1/2 teaspoon of ground black pepper.
  
• Now for the searing. I like to sear the tenderloin on my gas grill - it's fast, easy and convenient. If you don't want to use the grill, sear it in the roasting pan on the stove. Either way, sear it just long enough to get some color on the meat - about 4 minutes per side. Searing the meat will help to seal in the juices as it roasts
  
• Roast the tenderloin on a rack (if you have one) in a roasting pan, or on a sheet pan. It will take between 30 and 50 minutes, depending on your oven and how well-done you want the meat
  
• Dig out your meat thermometer. This is a critical instrument when cooking large pieces of meat - you can find one at any hardware store, cooking store or Target.
  
• Roast the meat for 20 minutes and check the temperature. You'll want to cook it to 130 in the thickest section for medium-rare. (125 for rare, 135 for medium) After that first look, I check the temperature every 10 minutes to be sure I don't over cook it. Because tenderloins are not completely even, the end pieces will be more well done than the thickest section
  
• Once the tenderloin is roasted, let it rest for 20 minutes or so to let the juices absorb into the meat
  
• Remove the strings (I've forgotten that a couple of times - not too tasty!)
  
• Carve the tenderloin into to thick slices
  
• Serve the beef with the Mustard Horseradish Sauce (see below) and add your favorite potatoes, vegetables and salad
  

Make the Mustard Horseradish Sauce

• Grab your favorite dijon mustard - I love this local Wisconsin Mustard Girl American Dijon - it's got great flavor and a lovely zip
  
• If you are feeling adventurous, hit up your local grocery store produce section and buy a piece of fresh horseradish - it's a funny looking root with fabulous flavor. I store it in a bag in the freezer so it's always at the ready
  
• Mix the 1 cup of sour cream, 1 tablespoon of mustard, the 2 tablespoons of 1/2 and 1/2 or milk, 1/2 teaspoon of salt and 1/4 teaspoon of pepper together in a bowl
  
• Using a microplane, grate the fresh horseradish into the bowl. If you don't have the fresh, use a 1/2 teaspoon to a teaspoon of prepared horseradish (in a jar)
  
• Mix it all together, taste and adjust the seasonings - add more mustard or horseradish to your liking