Items Needed

  • 2 baking dishes
  • Food thermometer
  • Aluminum foil
  • Rack or parchment paper
  • Pastry brush
  • Decorative dishes
    (if desired)

SMOKED BEEF TENDERLOIN

Remove tenderloin from refrigerator; let it sit at room temperature for 30 minutes. Preheat oven to 325o and move oven rack to lower or mid-section of the oven. Carefully remove tenderloin from packaging, saving the liquid in a small bowl. Add ¼ cup of olive oil to the liquid and reserve the mixture for basting. Place the tenderloin on a rack atop a roasting pan, then place in oven. Cook for 10-15 minutes, then use a basting brush to gently apply the reserved liquid mixture. Use a light dabbing motion; do not brush aggressively or you will remove the bark/crust from the tenderloin. Cook for another 8-10 minutes or until the internal temperature reaches your preferred degree of wellness (refer to chart). Remove from oven and let rest for 10-15 minutes before slicing tenderloin. Serve with horseradish cream sauce.

Beef Wellness Chart

Style Temp Style Temp
Blue Rare 115o Medium 134o
Rare 120o Medium Well 150o
Medium Rare 126o Well Done 160o
Style Temp
Blue Rare 115o
Rare 120o
Medium Rare 126o
Medium 134o
Medium Well 150o
Well Done 160o

HORSERADISH SAUCE

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

POTATOES AU GRATIN

Transfer potato mixture to an ovenproof casserole dish; spread evenly. Cover with foil. Bake for 35 minutes at 325o or until the center reaches 160o (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 325o or until the center reaches 160o (insert food thermometer into center of mixture) and the topping is browned and crisp.

DINNER ROLLS

Place on a cookie sheet and heat in a 325o oven for 3 minutes to toast.

BEER SHALLOT JAM BUTTER

Remove from the refrigerator approximately 30-45 minutes before serving to allow butter to come to room temperature.

Smoked Turkey Breast

Remove turkey breast from refrigerator; let it sit at room temperature for 30 minutes. Preheat oven to 325o. Remove turkey breast from packaging and place in shallow roasting pan. Cover with foil. Heat for 50–60 minutes. Remove turkey breast from oven and carefully remove foil, then return to oven for an additional 20 minutes. Remove turkey breast from oven and allow to rest for 15 minutes before slicing.

ROASTED CRANBERRY SAUCE

Remove from refrigerator approximately 30-45 minutes before serving to allow cranberry sauce to come to room temperature.

ROASTED BRUSSELS SPROUTS

Preheat oven to 325oF. Place the Brussels sprouts on a cookie sheet; heat for 8 minutes. Stir, then heat for an additional 6–8 minutes until hot (180oF) and the leaves begin to crisp.

PORK TAMALES

Wrap 2-3 tamales (in their shucks) in a damp paper towel. Place on a microwave-safe plate and heat until warm.