Christmas Dinner

With the addition of my nephew Jack and Dolls (the pup), Christmas had a little bit more excitement than years past. I mean, don't get me wrong...a day of eating, drinking and gifts is always fantastic. But, after a while you need something new to spice things up.

With all the extra hoopla, Mom decided to keep the menu simple for Christmas dinner. You know meat & potatoes and a salad. Sounds standard right? No so. Even when my Mom is simplifying things...she knocks it out of the park.

Christmas Dinner 2009

Beef Tenderloin:
3 Lb Tenderloin
3-5 Tbsp Olive Oil
1/2 cup fresh Thyme (chopped)
1/2 cup fresh Flat Leaf Italian Parsley (chopped)
Salt/Pepper

1. Preheat oven to 450
2. Rub tenderloin with olive oil, salt, pepper, fresh thyme and parsley
3. Place in a large roasting pan (with a V shaped rack insert preferably)
4. Roast for roughly 25 minutes (until internal temp is 125 degrees)
5. Let rest of 5 minutes then slice

Sauteed Mushrooms:
1 Container Baby Portobellos
1 Large container of Button
1 Container of Shitake
1 Package of Porcini (rehydrate with warm water)
3/4 Stick butter
1 Clove Garlic (chopped)
1/4 Cup Red Wine
1 Tbsp Flat Leaf Italian Parsley
Salt/Pepper

1. Saute mushrooms, garlic and 1/2 stick of butter on medium-high heat until mushrooms are tender (roughly 5-10 minutes)
2. Add red wine and reduce for a few minutes
3. Salt and pepper to taste
4. Toss in parsley and 1/4 stick of butter to finish off the dish


Mashed Potatoes:
3 Lb Yukon Gold Potatoes
1/4 Cup Chive (chopped)
2 Tbsp Horseradish
1/2 Cup Whole Milk (or cream)
1/2 Stick Butter

1. Boil potatoes until fork tender (roughly half hour) and drain
2. Add in chives, horseradish, cream and butter and mash

Salad:
1/2 Container Mache lettuce
1/2 Container Spinach
1 Pomegranate
1 Container crumbled Goat Cheese
5 Tbsp Olive Oil
1/2 Tbsp Balsamic Vinegar
1 1/2 Tbsp Red Wine Vinegar
1 Tbsp Grey Poupon Mustard
Fresh Ground Pepper

1. On the bottom of a large bowl, whisk olive oil, vinegars, mustard, and pepper
2. Add lettuce on top of dressing
3. Seed the pomegranate and add to salad
4. Add goat cheese
5. Toss and serve

Wine:
Hartley Ostini Hitching Post 2007 Pinot Noir

Purchased at this great little wine shop on Armitage in Lincoln Park called The Poison Cup.