I love everything about Christmastime from the tacky blow up characters and twinkling lights in the neighborhood to the beauty of the nativity scene and the anticipation of Christ’s birth. I love the faces of children (particularly my niece and nephew) as they open presents and I love the joy that seems to exude from all as traditions are kept another year and family comes together to celebrate our Savior’s birth.
I was blessed this year with some wonderful time off of work, which gave me ample time to shop online (I don’t do the holiday crowds), watch Christmas movie classics, and oh yes, cook.
One of our newer family traditions is that I make brunch or lunch on Christmas day for my husband and parents. Of course every year I try to out do myself from the year before, and I think it’s safe to say I succeeded this year in outdoing Christmas lunch 2012. The best part about this year’s meal was that every dish was naturally GF! Here’s a peak into the meal…
Herb Crusted Beef Tenderloin
- 4-5 lb beef tenderloin
- 1 T each of sage, rosemary, and thyme (anyone else singing Simon and Garfunkel?)
- Salt and pepper
- 2-3 T olive oil
- 2 cloves garlic, sliced
- Trim fat from beef tenderloin (or ask your butcher to do this for you)
- Chop herbs and combine with salt and pepper and olive oil
- With a sharp knife, poke holes throughout tenderloin about 3/4 of the way in (not all the way through)
- Place garlic slices in each hole
- Rub tenderloin down with herb/oil mixture and let marinate for about 2 hours before cooking
- Cook in 425 degree oven for 1 hour (for medium) or until tenderloin reaches 150 degrees on meat thermometer
- Let sit for at least 15 minutes before slicing (temperature will rise while resting)
- Note: I went by this guide from Better Homes and Gardens to help with knowing how long to cook based on how many pounds of meat you have
Twice Baked Potatoes
Method: Follow every bit of the Pioneer Woman’s instructions. These were out of this world delicious and you can make them ahead of time. I actually made these two days ahead and kept them covered with plastic wrap in the refrigerator. Bake for about 20-30 minutes and be prepared for twice-baked fabulousness.
Green Beans with Caramelized Shallots
- 5-6 shallots, roughly chopped
- 1 lb fresh green beans, trimmed
- 3 T butter
- Melt 2 T butter in medium skillet and cook shallots until nice and golden brown, remove from heat or turn heat to low
- Meanwhile, cook green beans in a pot full of boiling, salted water. Cook for about 5-6 minutes or until fork tender, drain.
- Return beans to pot along with remaining tablespoon of butter, stir
- Transfer beans to serving dish and top with shallots (or you can stir shallots into green beans after draining)
Finally, we had GF rolls that I picked up at Earth Fare. This meal was SO easy and even more delicious. We were full but not so overly stuffed that we couldn’t have a little slice of GF red velvet cake!
Merry Christmas and Happy New Year from our little family to yours!