If you are one of those people who have been saving your fine china and crystal for a special occasion—well, this is it.
The holidays are the optimum time to use all your beautiful things and set a gorgeous table. It’s meant to be used!
I opted for a simple, elegant, family friendly menu this post to give you plenty of time to polish the silver and make a memory or two for your loved ones.
“Get the Goo Gone out. We are taking the stickers off the crystal!”
I went around and around trying to decide the best meat option for the main course. I thought about prime rib, lamb, steaks, but I always came back to Jon’s Foolproof Beef Tenderloin from Leslie’s Party Diaries. It is sincerely foolproof and it frees up the oven for the unbelievable Mock Cheese Soufflé—which is assembled the day before. How much easier can it get? So let’s get started!
Jon’s Foolproof Beef Tenderloin
Serves 10 to 12
1 (6- to 7-pound) beef tenderloin, trimmed
Olive oil
Kosher salt and coarsely ground pepper
3 to 4 tablespoons Montreal Seasoning, optional
12 (6-inch) sprigs rosemary
Heavy-duty aluminum foil
Horseradish and Sour Cream Sauce
Place beef tenderloin on a large piece of plastic wrap on a baking sheet. Coat completely with olive oil, Montreal Seasoning, salt, and pepper; rub into meat on all sides. Cover with sprigs of rosemary; wrap tightly in plastic wrap. Chill 2 hours or overnight.
Allow beef to come to room temperature before cooking.
Light one side of gas grill, heating to 400° to 450° (high) heat; leave other side unlit. Sear tenderloin over heated side of grill for 3 to 4 minutes on each side; transfer to unlit side, and cook, covered with grill lid, 10 to 12 minutes on each side, depending on the thickness of the tenderloin. (If using a charcoal grill, do the same with the hot coal side and the opposite side without coals.)
Remove from grill, and wrap tenderloin in 6 large pieces of heavy-duty aluminum foil (one at a time); roll up foil-wrapped tenderloin in a heavy beach towel. Let rest for 3 hours at room temperature.
Serve with Horseradish and Sour Cream Sauce.
“Garnish galore!”
Horseradish and Sour Cream Sauce
Makes approx. 1 cup
4 tablespoons horseradish
4 tablespoons sour cream
1 teaspoon sugar
¼ teaspoon black pepper
½ teaspoon salt, or more to taste
2 teaspoons cider vinegar
Combine all ingredients. Store in refrigerator until ready to use. This can be done up to three days in advance. (This recipe can easily be doubled for a large crowd.)
Mock Cheese Soufflé
Serves 8
4 slices white sandwich bread, crusts removed
2 to 3 tablespoons softened butter, plus extra for greasing dish
4 eggs
2 cups whole milk
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dry mustard
¼ teaspoon hot sauce
2 cups grated sharp Cheddar cheese
Dash paprika
Spread softened butter on both sides of the bread; cut into 1-inch cubes.
In a medium bowl, combine eggs and next 5 ingredients, whisking to combine.
In a buttered 1 ½-quart baking dish, layer bread then cheese, repeating twice. Pour in milk mixture, and top with paprika. Cover and refrigerate overnight.
Bake in a water bath at 300 degrees for 1½ hours.
Learn from Leslie: To make a water bath, use a baking dish slightly larger than the one used for baking Mock Cheese Soufflé. Fill water in larger dish to about 1 to 1 1/2 inches. Put smaller dish in larger dish, and bake as directed.
“This is a nice change from a potato or grits side dish.”
Leslie Byars Register
Yields 8 Servings
Save Recipe
Ingredients
- 4 slices white sandwich bread, crusts removed
- 2 to 3 tablespoons softened butter, plus extra for greasing dish
- 4 eggs
- 2 cups whole milk
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dry mustard
- ¼ teaspoon hot sauce
- 2 cups grated sharp Cheddar cheese
- Dash paprika
Instructions
- Spread softened butter on both sides of the bread; cut into 1-inch cubes.
- In a medium bowl, combine eggs and next 5 ingredients, whisking to combine.
- In a buttered 1 ½-quart baking dish, layer bread then cheese, repeating twice. Pour in milk mixture, and top with paprika. Cover and refrigerate overnight.
- Bake in a water bath at 300 degrees for 1½ hours.
- Learn from Leslie: To make a water bath, use a baking dish slightly larger than the one used for baking Mock Cheese Soufflé. Fill water in larger dish to about 1 to 1 1/2 inches. Put smaller dish in larger dish, and bake as directed.
Holiday Haricot Verts
Serves 8 to 10
1 ½ pounds fresh haricot verts (thin French green beans)
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, sliced
2 shallots, thinly sliced
1 red pepper, sliced into strips
1 orange pepper, sliced into strips
Zest from 1 lemon
1 teaspoon black pepper
½ to 1 teaspoon salt
In a medium-size Dutch oven blanch trimmed beans in a pot of boiling water for 4 to 5 minutes or until tender. Immediately place cooked beans in a bowl of ice water. Allow to cool; then place on a paper towel to dry.
Heat oil and butter in a large skillet over medium-high heat. Add garlic and shallots, and cook 2 to 3 minutes. Add peppers and remaining ingredients. Sauté until thoroughly heated. Serve immediately.
Learn from Leslie: The beans can be blanched a day or two in advance. The peppers can be cut in advance too. This recipe also reheats beautifully.
Parmesan Puff Pastry Breadsticks
Makes approx. 22
1 (17.3-ounce) box puff pastry
1 egg
1 tablespoon water
Flour, for dusting
1½ cups shredded Parmesan
1 teaspoon kosher salt
Freshly ground black pepper
Parchment paper
Allow the puff pastry to thaw overnight in the refrigerator, or follow counter thawing directions on package.
Preheat oven to 375 degrees.
Beat egg and water in a small bowl.
Place puff pastry one sheet at a time, onto lightly floured surface, rolling it to be slightly bigger, about 10 by 12 inches. Brush pastry with egg mixture, covering the entire surface. Top with half of the Parmesan and salt, then sprinkle with freshly ground black pepper. Gently press the cheese into the pastry with your fingers.
Cut into ¾-inch to 1-inch strips. (I use a pastry wheel, but a pizza cutter will work too.) Twist each strip several times, and place on parchment-lined baking sheet. Bake 10 to 15 minutes or until lightly browned. Remove from the oven, turn each breadstick, and bake another minute or two.
“Making your own breadsticks eliminates a last minute trip to the bakery and fighting holiday traffic!”
Frozen Brandy Alexander
Yield: 1 serving
1 cup vanilla ice cream
1 ½ ounces brandy
¾ ounce white crème de cacao
White chocolate curls for garnish, optional
Place ice cream, brandy, and crème de cacao in a blender, and process until smooth. Top with white chocolate curls, and serve immediately.
Learn from Leslie: I use a vegetable peeler to make the pretty little chocolate curls. Look for a good-quality chocolate bar too. These can also be made ahead and kept in the freezer. Believe me—they will not freeze.
“These are the consistency of eggnog, which makes it easy to sip through a pretty straw.”
“These adorable matchbooks are a two-for-one-special. They serve as the place card and a party favor.”
