I am preparing a fun holiday dinner for a party of six. I’ve enjoyed planning the menu because some guests prefer gluten-free dishes, and others prefer dishes that contain no alcohol. I decided that a roasted Chateaubriand portion of the beef tenderloin would work nicely. How can you go wrong with all you can eat tenderloin? I will serve the roast on a bed of cauliflower purée, with some garlicky haricots verts, and a little savory cranberry relish on the side.
The complete holiday menu:
Hors d’oeuvres – Mini latkes with apple chutney, and horseradish & labneh sauces: http://www.bonappetit.com/recipe/silver-dollar-latkes. Follow the “How to Throw a Latke Party” link at the bottom of the recipe to find the directions for the accompaniments.
First course – Asparagus Salad with Smoked Salmon and Caviar Sauce This is a tasty salad that, despite its ease of preparation, is quite sophisticated. Best of all it is supposed to be assembled a few hours early – a host’s dream!
Main Course – I am going to buy a whole beef tenderloin and trim away, and freeze all but the Chateaubriand portion of the loin. Check out Chef Bobby Flay’s video on how to butcher a loin. The instructions from the ThermoWorks website are a tasty and easy way to roast a tenderloin. Since ThermoWorks manufactures the gold-standard of instant-read thermometers, the recipe is all about watching the roast’s temperature throughout.
Cauliflower Purée – This is a very nice alternative to mashed potatoes, or polenta. We were served this at a friend’s house and I just had to get the recipe. Cauliflower Purée. Keep warm. When ready to serve, add to a warm plate, and place sliced Chateaubriand, and a little cress on top.
Sides – Haricots verts boiled in a little salted water until crisp-tender and finished with a quick saute in butter and a little chopped garlic. The Cranberry Relish is sweet/savory/salty/acidic all at the same time – a tangy foil for all the rich dishes.
Dessert – Sesame Ice Cream With Orange Blossom Caramel – This might sound a little humble after such a festive meal but believe me it’s an amazing combination of flavors that will leave guests wanting more. A recipe featured in Bon Appetit magazine from Portland’s own Paley’s Place restaurant.