The List has been ignored due to the need to blow one's nose, nap and worry about things.
BUT, Christmas is Christmas, and the dinner must be special. And we had:
BEEF TENDERLOIN!
I have no photo to show you, but the recipe is:
1 lb. fresh mushrooms
1 T plus 1 t butter, divided
1 t lemon juice
1 (6 lb) beef tenderloin, well trimmed
Cooking spray
2 t minced fresh rosemary
1 t fresh ground pepper
1/2 cup dry sherry
Clean mushrooms; remove stems and reserve for another use. Combine 1 T butter and lemon juice in a large skillet. Place over medium heat until hot. Add mushrooms to skillet, cap sides down, and saute for 2 minutes or until lightly browned. Add sherry to skillet; cover and cook for 2 minutes. Remove mushrooms and keep warm while reserving sherry mixture.
Trim fat from tenderloin. Fold until 3-4 inches of small end. Place on a rack coated with cooking spray; place rack in a shallow roasting pan. Have beef at room temperature. Sprinkle with rosemary and pepper.
Bake at 400 degrees for 20 minutes. Reduce heat to 375 degrees and bake for an additional 10 minutes.
Place mushrooms around tenderloin; pour sherry mixture over them. Bake for an additional 10 minute or until meat thermometer registers 140 degrees (rare) to 160 degrees (medium).
Place on a serving platter, over loosely with foil and let stand for 10 minutes before slicing. Arrange mushrooms around meat.
Yield: 12 servings.
Highly recommended.
Served with roasted acorn squash, green salad and Yorkshire pudding. Wine pairing: 2007 Fitzpatrick's Syrah.
