For Christmas Dinner, we got a big tenderloin from Costco. I trimmed it and carved it up, a la Alton Brown, and roasted the center cut.


I have a huge butt end roast left over, 3 nice petit filet mignons, and some tenderloin tips that will make great kebabs or stirfry some day. I made it Alton's method, except I rolled mine in Montreal Steak Seasoning, fresh chopped thyme and oregano, and extra pepper. He has you sear it, then rest 10 minutes, then bake at a mild 250 until it reaches 135 in the middle. Then it rests 30 minutes, great for letting it get nice and juicy, and plenty of time for me to make a sauce and do last minute prep on the meal.

For my sauce, I sauteed about 1/4 cup finely chopped onion and 1 minced garlic clove in some butter in the same cast iron pan I seared and roasted the meat in. Then, I deglazed the pan with 1 cup red wine and 1/2 cup super concentrated stock (from the Greenburg turkey). I let this reduce by about 75%, thickened w/ a little cornstarch, then added a few tablespoons of cream and some cracks of black pepper.




I actually took my roast to 138, but next time I'll go to 140, since my audience prefers medium-well more than medium. (Not Colin! "I like the red part!" he says.) The beef was SO tender and buttery, and the sauce put it over the top. I can't wait to eat the rest of it!

When life gives you lemons, make lemon curd! OK, we made lemonade, too, at Colin's request. Lemon curd is a traditional English spread, used like jam on toast or scones. I found my Auntie Olive's handwritten recipe, and made this today.

Auntie Olive's Lemon Curd

Grated zest and juice of 4-6 large lemons
6 Eggs
1 lb sugar (2 cups)
2 sticks butter


Beat the lemon zest and juice with the eggs and sugar. Put into the top of a double boiler, and stir continuously over simmering water until curd thickens (at about 160 degrees). Be careful not to let mixture get too hot or eggs will curdle! Once thick enough to coat the back of a spoon, remove from heat and add butter, one pat at a time until incorporated. Store in jars in refrigerator, lasts at least 2 weeks.

Makes 4-5 cups.