Looking for an impressive but simple holiday meal that everyone will adore? Nothing could ever top Garlic Rosemary Beef Tenderloin Roast for a Christmas Dinner, at least that’s my very strong opinion. It’s a delicious tradition in our family that I look forward to every year but because my mother tends to over cook everything (no offense, mom), I’ve always been the one in charge of the roast.
Yes, you read it right this recipe is made of Beef with Mushroom Cream Sauce. Last week I posted a beef recipe the Twice Cooked Beef, it was great for a special occasion. The steak is flavorful, tender, and juicy. I love it! The disadvantage is that it takes plenty of time to prepare. Yes! it takes a long time! So, today I’ll make a beef recipe that is simple and delicious with a quick and easy homemade sauce.
Why does that sound weird to me? At first I wrote super-special but that seemed a little dorky, even for me. Hm. What I’m trying to say is… this sauce is bomb.
Inspired by The Food Lab author and Serious Eats managing culinary director J. Kenji López-Alt, we take a 3-step, 5-ingredient approach to the best holiday roast: First, salt the beef and let it air dry in the fridge overnight to help create a flavorful crust; second, slow roast in a low oven to keep the beef extra juicy from the center to the edge; and third, brush with butter and broil the tenderloin for a few minutes to brown it. Serve the tenderloin with the board dressing or horseradish sauce, or both. (Cook’s note: If you don’t have a top broiler in your oven, heat a grill to high and finish browning the tenderloin for a few minutes on each side on the grill.)
THIS SLOW COOKER BEEF BRISKET RECIPE IS WONDERFULLY JUICY, FLAVOR EXPLODING, MELT-IN-YOUR-MOUTH AND “BETTER THAN ANY RESTAURANT” ACCORDING TO MY FOOD CRITIC HUSBAND!
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