Better than Ruth’s Chris. Worth way more than what it cost to make. Our quite simple to make yet amazingly flavorful Christmas dinner.
Start with the tenderloin. I’ll let you in on a secret. Hit Wegmans on the 3rd or 4th of January, when they sell off the tenderloins at huge savings. We bought two last year. Half price.
One grilled this summer. This one saved for Christmas. A very simple recipe, thanks to Ina Garten.
This was a three pound loin. I didn’t need to tie it off. I didn’t use the tarragon. Just olive oil, salt, pepper and I did add garlic powder. Slow roasted for about two hours at 250 degrees.
It registered at 140 degrees when tented. Came out absolutely perfect. Fork tender.
The sides. Brussels sprouts in brown butter with pecans.
Another simple technique. Brown some butter. Add pecans and toast. Add very small sprouts. Get them nice and seared, then lower the heat and cover the pan. A few minutes until they soften up.
We opened a very fruity, lovely velvety soft William Cole wine. A gift from a friend.
This wine was a 1998. Let’s just say I couldn’t afford it at a restaurant. Fifteen years old. Still with structure. My husband’s comment was “Delicious”, something you don’t always hear about wine. It still has a few more years to improve, for those lucky enough to have some.
The dinner.
Baked potato. Brussels sprouts. Tenderloin. I made a quick mushroom gravy from a box of Pacific condensed cream of mushroom soup (picked up at Roots) that was heated with some sliced CSA button mushrooms. Salt and pepper.
It was something special. We still have half the tenderloin and half the gravy left. It will probably be Saturday night’s dinner, over a salad of baby spinach and bleu cheese.
I may never go to Ruth’s Chris again. I just need to get to Wegmans for a few more tenderloins to put away.
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AnnieRie Unplugged 