The holiday season is upon us, and what better way to bring people together than with a delicious centerpiece featuring succulent beef? From classic roasts to innovative casseroles, these beef recipes are sure to be the talk of your holiday dinner. Let's dive into three exquisite options that will impress even the most discerning guests.
Our first pick is Herb-Crusted Beef Tenderloin, a sophisticated yet straightforward dish perfect for an elegant Christmas dinner:
- 500g beef tenderloin
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 30g breadcrumbs
- 2 tbsp butter, softened
Preheat your oven to 450°F (230°C). Mix the olive oil with minced garlic, salt, pepper, and finely chopped fresh herbs. Coat the beef tenderloin with this mixture. In a separate bowl, combine breadcrumbs with softened butter. Press the herb-butter breadcrumb mixture onto the beef.
Place the tenderloin in a roasting pan, sear on all sides over high heat for 3 minutes each side, then reduce the oven temperature to 400°F (200°C) and continue cooking until an internal thermometer registers 135°F (57°C). Allow it to rest for 10 minutes before slicing to serve.
Next, let's explore Beef Wellington, a festive holiday favorite that's surprisingly easy to prepare:
- 500g beef filet
- 30g whole-grain mustard
- 100g mushrooms, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 4 slices prosciutto
- 500g puff pastry
- 1 egg, beaten (for egg wash)
Begin by searing the beef filet in a hot pan with olive oil until browned on all sides. Spread whole-grain mustard evenly over the filet and set aside to cool.
Sauté chopped mushrooms and garlic in butter until the moisture evaporates. Season well with salt and pepper. Spread the mushroom pâté evenly over the prosciutto slices, then wrap the beef tightly with them. Roll out the puff pastry and place the wrapped beef in the center. Carefully fold the pastry around it, sealing any edges together to create a neat package.
Brush the outside with egg wash and chill for 30 minutes before baking at 425°F (220°C) for about 30-35 minutes or until golden brown. Rest for 15 minutes before slicing.
Beef Bourguignon, a hearty dish, rounds out our lineup and is ideal for those cozy winter gatherings:
- 700g beef chuck, cut into chunks
- 30g flour
- Salt and pepper to taste
- 2 tbsp olive oil
- 50g bacon, diced
- 1 large onion, roughly chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 350ml beef broth
- 2 tbsp tomato paste
- 1 cup red wine
- Fresh parsley and thyme sprigs
Season the beef with flour, salt, and pepper. Brown it in a heavy-bottomed pot using olive oil until all sides are golden. Remove the beef and set aside.
In the same pot, add diced bacon and cook until crispy. Add onion, carrots, and garlic; sauté gently until softened. Stir in tomato paste and red wine, scraping up any browned bits from the bottom.
Return the beef to the pot along with fresh herbs and beef broth. Bring it all to a boil, then reduce heat to low, cover, and allow it to simmer for about 2 hours or until the meat is tender.