make it a goode christmas make it a goode christmas

There’s nothing like coming together around the table to break bread with family and friends—a ritual particularly close to my heart. Hope you and yours have plenty you’re thanking your lucky stars for this holiday season. Merry Christmas,

-Levi Goode

Reheating

ITEMS NEEDED: 2 baking dishes (9x12), food thermometer, aluminum foil, rack or parchment paper, pastry brush and decorative dishes (if desired).
Preheat oven to 325°.

BEER SHALLOT JAM BUTTER - Remove from the refrigerator approximately 30-45 minutes before serving to allow butter to come to room temperature

HORSERADISH CREAM SAUCE - Remove from the refrigerator approximately 30-45 minutes before serving to allow horseradish to come to room temperature.

AU GRATIN POTATOES - Transfer potato mixture to an ovenproof casserole dish; spread evenly. Cover with foil. Bake for 35 minutes at 325° or until the center reaches 160° (insert food thermometer into center of mixture). Remove from oven; sprinkle grated cheese and bacon evenly over the potatoes. Return casserole to oven and bake uncovered for 10 more minutes. Remove from oven. Sprinkle with sliced green onions.

CREAMED SPINACH - Transfer the spinach mixture into an ovenproof casserole dish; spread evenly. Sprinkle the parmesan bread crumbs evenly over the spinach. Bake uncovered for 20 minutes at 325° or until the center reaches 160° (insert food thermometer into center of mixture) and the topping is browned and crisp.

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DINNER ROLLS - Place on a cookie sheet and bake for 3 minutes at 325°.

SMOKED BEEF TENDERLOIN - For heating the tenderloin, use a cookie sheet with sides or a roasting pan. If you have a roasting rack, place it in the pan. If you don’t have a rack, cover the bottom of the pan with a piece of parchment paper. Remove the tenderloin from the plastic packaging, then place the tenderloin on the rack (or on the parchment-lined pan). Lightly brush 2 tablespoons (approximate; doesn’t have to be precise) of the marinade over the tenderloin. Place the pan in 325° oven for approximately 20-25 minutes. Remove from the oven and let it rest undisturbed for 10-15 minutes before slicing the tenderloin. Do not skip this step. Serve with the horseradish cream sauce.

BEEF WELLNESS CHART

STYLE INTERNAL TEMP STYLE INTERNAL TEMP
Blue Rare 115° Medium 134°
Rare 120° Medium Well 150°
Medium Rare 126° Well Done 160°
STYLE INTERNAL TEMP
Blue Rare 115°
Rare 120°
Medium Rare 126°
Medium 134°
Medium Well 150°
Well Done 160°