Beef for Christmas...now what??
We are going to do beef tenderloin for 18 and need some sides and do not want anything creamed or yorkshire pudding. In the past, we have done lamb and had roasted root vegetables, which has been nice but I'm not sure that parsnips and carrots will work as well with the beef. We can do roasted rosemary potatoes but would like to make things more exciting. My grandmother will be covering the "green" category, but another veggie side would be good as well. Suggestions? THANKS!
And fyi, dessert will be a bouche de noel, galleygirl's pear cake, oranges with grand marnier and crystalized peel and maybe something else. Depends on whether our family bouche maker does one or two.
My husband and I hate brussel sprouts, but I tried them at Thanksgiving and they were delicious!
I cut the brussel sprouts in half and sauteed them in (Nueske's) bacon fat and chopped shallots in a cast iron pan for a few minutes, sprinkled Kosher salt and fresh ground pepper--then put the pan in the oven at 350 for about ten minutes. My husband (and I) loved them! (easy too!)
I was gonna say brussels sprouts, but FwF beat me to it, drat her!
As for potatoes, well . . . I'm a sucker for a classic and well-baked baked potato. For this do, you might also consider duchesse potatoes or twice-baked potatoes . . .