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Sitting down to a holiday meal can be stressful, instead of festive, if you’re worried about your capability in the kitchen and how much money you’ll be spending to feed your guests. Let Ms. Nickel help you continue your cook-at-home tradition this holiday with an easy gourmet dinner for six. If you shop the grocery store flyers, you can save a lot of money on this fancy holiday dinner.
Herb Roasted Beef Tenderloin – with Shiitake Mushroom Sauce, Minted Carrots and Wasabi Mashed Potatoes
1 whole beef tenderloin (5-6 pounds)
1 tablespoon garlic, chopped
2 tablespoons chopped fresh herbs (a combination of thyme, rosemary and basil)
salt and pepper to taste
Preheat oven to 450 degrees. Lightly rub the tenderloin with olive oil; season with garlic, herbs, salt and pepper to cover the entire piece of meat. Place in roasting pan and bake for approximately 40 minutes. Slice to order and ladle on the mushroom sauce and garnish with freshly chopped herbs.
Shiitake Mushroom Sauce
1 minced shallot
¾ red wine
1¼ cup beef broth
½ shiitake mushrooms (button may be substituted)
1 tablespoon butter
Slice mushrooms and sauté in butter for a few minutes, set aside. Simmer shallots and red wine until reduced by one half. Add beef broth and one half of sautéed mushrooms. Reduce until slightly thickened; add rest of mushrooms.
Minted Carrots
2 pound bag of baby carrots
4 tablespoons sugar
2 tablespoon melted butter
½ cup finely chopped mint
1 tablespoon finely chopped ginger
Wash and cook carrots in boiling, salted water until tender. Drain. While the carrots are still hot, pour over them a mixture of two parts sugar and one part melted butter. Cook until carrots are glazed. Add chopped mint and ginger to serve.
Wasabi Mashed Potatoes
4 large russet potatoes
1 stick butter
wasabi paste to taste
2 tablespoons half-and-half cream
salt and pepper to taste
To prepare the mashed potatoes, combine potatoes and enough water to cover them in a large pot; place over medium-high heat and bring to a boil. Cook for approximately 15 minutes until tender. Drain and place in a bowl. Mash with a potato masher, then add butter, wasabi, and half-and-half and continue mashing until smooth; season with salt and pepper to taste.
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