Best Christmas Dinner Ideas + Menu

Ingredients

• 1 wholebeef tenderloin, trimmed of all visible fat (about 5 pound s)
• kosher salt
• 1/2 cup peppercorns, crushed
• 1 pound baby potatoes, halved or quart ered
• 1/4 cup olive oil
• 1/2 cup unsalted butter
• 6 clove sgarlic, slice d not too thin
• 2 cup smixed herbs (basil, parsley, cilantro)
• 2 clove sgarlic
• 2 teaspoon sred wine vinegar
• 2 tablespoon scapers, rinsed and drained
• 1/2 cup olive oil
• kosher salt and freshly cracked black pepper to taste

Instructions

1. Let the tenderloin come to room temperature for at least an hour
2. Preheat the oven to 475 degrees F
3. Fold the thin ends of the tenderloin against the rest of the roast and use kitchen twine to tie it off every inch or so to hold it together.
4. While the meat is in the oven, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown.
5. Once the butter is set aside, add all the chimmichuri ingredients to a food processor and pulse until smooth. Taste and adjust seasoning as needed.
6. Remove the meat once it's cooked and pour the garlic butter over immediately. Cover the meat loosely with foil and allow to rest for 10 minutes before slicing. Slice the tenderloin into ½ inch pieces, and transfer to a serving platter with the roasted potatoes and drizzle with the chimmichuri sauce. Serve immediately.