On the 9th day of Christmas . . .
okay, no, just kidding, but I really did love singing that song when I was little! Now I wish I knew all of the things. I need to google that! boy, do I digress.
Today's challenge is Favorite Holiday Recipe! Woo woo! Riiiight up my alley!
Boy, that just makes it hard, though. What's a girl to bake on a holiday? If you're me, and it's Christmas, probably 4 pies, 3 kinds of cookies, and 2 cakes. (and I only wish I was kidding.)
Okay, to avoid having to choose a favorite dessert (which, if you've read for any length of time, you know would be impossible, since I have 4,732), I am opting for the "main dish" category. Be prepared to wow your family and friends.
Our family skips the obligatory Thanksgiving turkey and Christmas ham. Yep, go ahead and tar and feather us now. We have beef tenderloin prepared like this twice a year - those two days. It is deee-lish, my friends! And soooo easy. A nice change of pace when your budget limits you to cheerios and a turkey sandwich 363 days a year. :)
Boy, that just makes it hard, though. What's a girl to bake on a holiday? If you're me, and it's Christmas, probably 4 pies, 3 kinds of cookies, and 2 cakes. (and I only wish I was kidding.)
Okay, to avoid having to choose a favorite dessert (which, if you've read for any length of time, you know would be impossible, since I have 4,732), I am opting for the "main dish" category. Be prepared to wow your family and friends.
Our family skips the obligatory Thanksgiving turkey and Christmas ham. Yep, go ahead and tar and feather us now. We have beef tenderloin prepared like this twice a year - those two days. It is deee-lish, my friends! And soooo easy. A nice change of pace when your budget limits you to cheerios and a turkey sandwich 363 days a year. :)
Ridiculously Simple and Delicious Beef Tenderloin
(sorry I don't have pictures, I'll try to remember to take some at Christmas!)
You need:
1 beef tenderloin (you can buy it pretty inexpensively at Sam's, Costco, or at your grocery store if they have a discount card! Also a great way to save on filets - buy the whole thing and portion the filets yourself.)
Yellow Mustard
Cavender's All-Purpose Greek Seasoning
Lemon-Pepper Seasoning
instant-read meat thermometer
butter
1. Preheat oven to 475.
2. Trim the tenderloin. (remove excess fat and the silverskin - the cartilaginous tissue that runs the length of the meat - it will not break down in cooking) Weigh the tenderloin after trimming or give it a good eyeball guesstimate.
3. Coat the tenderloin with yellow mustard.
4. Coat tenderloin with Cavendar's and lemon-pepper seasonsings, forming a crust.
5. Place on broiler pan. (if you don't have one, fashion your own with a rimmed baking sheet lined with foil and a cooling rack - works like a charm!)
6. Pat top of tenderloin with butter - to your liking - there is no set amount on this, but try to do it evenly; the butter makes the crust oh-so-yummy!
7. Bake until instant-read thermometer reads 135 for medium-rare, or to your desired doneness. (Approximately 10 minutes per pound - which is why you weighed it after trimming!)
8. Tent tenderloin with foil and let rest at least 15 minutes before slicing.
9. Slice very thinly just prior to serving. (an electric knife is the way to go for this!)
Yum! I am getting hungry just thinking about this. So delicious and feeds a crowd - or just your family with lots of fabulous leftover steak sandwiches the few days following.
Let me know if you try it!
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