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.
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|
|Medium Rare||126°||Well Done||160°|