Category: Dinner Recipes

I made this for Christmas dinner in the past and it was devoured and loved by all. The beef was melt-in-your-mouth tender and I could have eaten a bowl of the sauce all by itself. This one is a keeper!

It is definitely dinner party fare but also good enough for your family!

This recipe is awesome, elegant and SO easy too!!

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Roast Beef Tenderloin with Red Wine & Shallot Sauce

Ingredients

4 lbs beef tenderloin, premium oven roast
3 tablespoons black peppercorns, coarsely crushed
1 teaspoon salt
3 tablespoons olive oil

Sauce

4 tablespoons butter
2 cups diced shallots
1 teaspoon sugar
3 garlic cloves, minced
1 tablespoon minced fresh thyme
3 1⁄4 cups beef stock
1⁄2 cup dry red wine
1⁄4 cup brandy
1 bay leaf
2 tablespoons cornstarch

Directions

Sprinkle beef with peppercorns & salt, pressing to adhere.

Heat oil in roasting pan, over medium-high heat; sear beef all over.

Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in center registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.

Sauce:

Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.

Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.

Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.

Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.

Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.

Enjoy!

Next Up:

Parmesan-Crusted Chicken Schnitzels

Recipe based on one by CountryLady
Photo by Swirling F.

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This is a perfect prime rib recipe and from now on will be my only prime rib recipe! The salt crust gives it a wonderful savory flavor and made everyone’s mouth waters while it was cooking. The perfect prime rib recipe!

This is my “trademark” Christmas Eve Dinner.

It’s a super easy recipe, great for dinner parties, but DO NOT alter cooking times or directions. And DO NOT carve until just before serving.

Here NEEDS a clarification!!!

The salt is only intended to produce a shell to keep the moisture in. It’s not intended to be consumed unless of course you like extremely salty foods.

AFTER the roast has rested for 15 minutes. Lightly scrape the salt away but not so much that you remove all the seasonings.

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Perfect Prime Rib

Ingredients

• 1 prime rib roast size doesn't matter
• 1/2 cup kosher salt
• 1/4 cup rosemary
• 1/4 cup horseradish powder
• 1/4 cup garlic powder
• 1/8 cup cracked black pepper

Instructions

1. Combine seasonings, and rub into roast. Let sit while oven preheats to 375.
2. Place roast in broiling pan, fat side up or bone side up. Bake for 45 minutes.
3. Turn oven off, DO NOT OPEN OVEN.
4. One hour before serving, turn oven back on 45 minutes. Take rib out, LET STAND FOR 15 MINUTES. This is VERY important, it allows the juices to distribute.
5. Do not carve "ahead of time", either. Scrape off the salt "shell." The meat directly underneath that will be very salty, but that's usually the fatty part that no one eats, anyways. The rest of it will be fine, I PROMISE!
6. Serve with au jus and horseradish sauce.

Enjoy!

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Honey-Roasted Pork Loin

Recipe based on one by Lightly Toasted
Photo by Delicious as it Looks

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Company Steak with Bearnaise Butter! Bearnaise Butter melts over hot grilled or broiled steaks of your choice, making for a delicious entree that tastes like you really slaved (but you didn’t).

I love steaks medium rare, but the butter’s great and enhances everything from rare to well done steaks.

Perfect for company! Make sure you have some bread to soak up the juices and butter.

This Bearnaise butter will be a very welcome addition to my steaks from now on. I love the tarragon and shallot flavor combination, and when it slowly melts over a steak it is wonderful!

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Company Steak with Bearnaise Butter

Ingredients

• 3 tablespoons unsalted butter softened
• 2 teaspoons finely chopped fresh tarragon leaves or 1 t dried
• 2 teaspoons minced shallots or 1 t minced garlic and 1 t minced onion as a substitute for shallot
• 1/2 teaspoon fresh lemon juice to taste
• 1/8 teaspoon salt
• 4 steaks of your choice (especially good on rib eye, sirloin, and even rich filet mignon)

Instructions

1. Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don't have shallots on hand), lemon juice, and salt.
2. Mix well.
3. Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.
4. Season steaks with pepper and a bit of oil and grill or broil.
5. Top hot steaks with a generous slice of butter and serve.
6. Leftover butter can be stored in the fridge for about a week, tightly wrapped.

Enjoy!

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Up Next:

Perfect Prime Rib

Recipe based on one by Lizzie-Babette
Photo by Diana Johnson

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