Dec 18, 2020
For an elegant holiday meal, consider one of these three beef tenderloin recipes + sides and desserts, and make a meal fit for royalty!
In the podcast, I give details about the beef tenderloin recipes shared in the post. I also talk about the beef tenderloin that I picked out this week to serve for Christmas Eve dinner. Then I share some of the inside scoop in the best recipes and sides to go with beef tenderloin.
Beef tenderloin is one of the most tender muscles of a cow. It runs from the last ribs of the cow back to the rear hip. The muscle is responsible for moving the leg forward, but not for lifting it. That lack of resistance work translates to amazing tenderness when cut for steak or a roast. It is also one of the most sought-after and priciest cuts of beef. Filet mignon steaks are cut from beef tenderloin.
Prime is the top grade of beef. Prime beef tenderloin and filet mignon steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling. Choice beef is high quality but has less marbling (fat) which adds flavor. Choice beef tenderloin and filet mignons are also suited for dry-heat cooking. Some people are connoisseurs of beef and are willing to pay more for higher quality. I have had great results with both prime and choice. This year, I bought prime beef tenderloin from Costco that was labeled "prime peeled extreme" meaning it was completely trimmed and oven or grill ready. I found a smaller one and paid $27.99 per pound. This is a definite splurge, but it will be served for our Christmas Eve meal with guests, so I justified the expense.
This is a personal preference. I prefer searing it, as I think it makes a prettier more flavorful crust. You can get a wonderful result either way. Julie's Montreal Steak beef tenderloin actually sears itself in the oven with high heat. The oven might be a bit messy after making this one, but foil could be used to shield the upper oven. I use these oven liners in both my ovens and would not go a day without them. They make any sticky or burned mess a non-issue.
You can link to Company's Coming Beef Tenderloin" in this blog post. This recipe was shared with me almost 2 decades ago by my dear friend Ashley Polk. It is as elegant a beef tenderloin as you'll ever make or eat. The ingredients do call for a very fine dry sherry that isn't inexpensive. If you can't find the specific sherry, just buy a good one. As for cooking wine or sherry, I never recommend it. If you wouldn't drink it, don't cook with it.
My favorite beef tenderloin: Company's Coming Roast Beef Tenderloin
My favorite side to go with beef tenderloin are these Gourmet Gruyere Cheese Grits.
My favorite salad to go with beef tenderloin is this Easy Peasy Baby Bleu Salad.
My favorite dessert to go with beef tenderloin is this Bellini's White Chocolate Bread Pudding.
My friend Mikayla Delessandro served this beef tenderloin at a party she and her husband hosted. It was FABULOUS!!!! If you are a lover of Dale's marinade (as am I), this is one you will want to consider making.
My dear friend Julie Collier shared this recipe with many of our "mom circle" over a decade ago. This recipe is NOWHERE to be found online (I searched and searched). The butcher at Julie's favorite Sprouts shared it with her "verbally" and she wrote it down for future reference. I've made this, and it is delicious!!!
For a perfect and impressive accompaniment to beef tenderloin, you can serve the fabulous Burgandy Mushrooms in the recipe box below. In the recipe notes, you'll find instructions for making these mushrooms ahead of time. You can refrigerate or freeze them, which is GREAT for party planning!!!
I hope one or more of these recipes will be helpful to you this holiday season or ANY time you want to serve a fabulous meal to the ones you love. As always, thanks so much for stopping by. Wishing you and yours joy and blessings for this year and the years to come.