Our family’s Christmas celebration is a trifecta of Christmas. We do our family Christmas (Eric & I, Kelly and Andrew, and now Gilbert, too) the weekend before December 25th. We spend Christmas Eve with Eric’s extended family and Christmas Day with my extended family. There are wonderful presents at each event. And there is delectable food at each event. Both gatherings of the extended family are group gatherings, with about a dozen people at each. The dinner menu with Eric’s family on Christmas Eve varies from year to year. Conversely, the dinner menu with my family on Christmas Day is always homemade raviolis. Our small family Christmas dinner at home, before the actual holiday, is different every year.
I usually start planning what to serve for our family Christmas right after the chaos of Thanksgiving has ended. About the time I start changing out the decorations. It is never, ever turkey! It has never been ham, either. Most often it is a prime cut of beef. Occasionally, it is lamb. It may have been pork tenderloin a time or two, although those times are not as memorable. This year, beef tenderloin is the choice for our family Christmas dinner.
Balsamic Roasted Beef
Balsamic Roasted Beef (adapted from Ina Garten via foodnetwork.com)
Serves 4
Ingredients:
- 2 pounds filet of beef, (either 4 steaks or a trimmed and tied roast)
- 2 tablespoons Dijon mustard
- 1 tablespoon aged balsamic vinegar
- 3/4 teaspoon kosher salt
- 1 tablespoon coarsely cracked black pepper
Directions:
Preheat the oven to 450º. Line a baking sheet pan with aluminum foil. Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl.
Combine the Dijon mustard with the Balsamic vinegar & salt.
Spread the mixture on one side of the steaks or on the top & sides of the filet, brushing it evenly over the surface. Sprinkle the cracked pepper all over the coated areas of the meat.
Spread the mustard & vinegar mixture over the beef.
Roast the steaks for 15-20 minutes or the filet for 25-35 minutes to the desired amount of doneness. (The internal temperature, measured at the thickest point of the cut, should be 125º for rare, 135º for medium rare, and 145º for well done.) Remove the pan from the oven, cover the meat tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. If it was prepared as a roast, slice it into 4 pieces. Serve immediately.
Perfect dish for special occasions!
The celebrations have begun! ~Linda
Balsamic Roasted Beef (adapted from Ina Garten via foodnetwork.com)
Servings: Serves 4
Ingredients
- 2 pounds filet of beef, (either 4 steaks or a trimmed and tied roast)
- 2 tablespoons Dijon mustard
- 1 tablespoon aged balsamic vinegar
- 3/4 teaspoon kosher salt
- 1 tablespoon coarsely cracked black pepper
Directions:
Preheat the oven to 450º. Line a baking sheet pan with aluminum foil. Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on one side of the steaks or on the top & sides of the filet, brushing it evenly over the surface. Sprinkle the cracked pepper all over the coated areas of the meat.
Roast the steaks for 15-20 minutes or the filet for 25-35 minutes to the desired amount of doneness. (The internal temperature, measured at the thickest point of the cut, should be 125º for rare, 135º for medium rare, and 145º for well done.) Remove the pan from the oven, cover the meat tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. If it was prepared as a roast, slice it into 4 pieces. Serve immediately.