Holiday Beef Tenderloin Dinner

1. Prepare Ingredients (2 hours out)

• Preheat oven to 375°F (191°C) with a rack in the centre and one 6 inches from the top.

• Add potatoes to a large pot and cover with salted water.

• Bring to a boil and cook for 12–15 minutes until tender. Drain in a sieve.

• Line two baking sheets with foil.

• Dice mushrooms into 1/4 inch pieces.

• Pick and roughly chop parsley and thyme leaves, keeping separate.

• Cut grapes in half.

• Peel and trim ends off carrots.

• In a medium bowl, combine whipped dill feta, 2 tbsp water, and 1 tbsp olive oil. Chill in the fridge.

2. Finish Potatoes + Cook Farro (1½ hours out)

• On a baking sheet, toss potatoes, 3 tbsp olive oil, half of the garlic, salt, and pepper to taste.

• Use a spatula to crush potatoes until 1/4 inch thick.

• Place on top rack and bake 40–45 minutes, until golden and crisp.

• Meanwhile, add farro to a small pot with 2 cups salted water and bring to a boil.

• Reduce heat to low, cover with lid, and cook 55–60 minutes until grains are tender and water absorbed.

3. Cook Beef (1 hour out)

• Drain thawed beef tenderloin and pat dry with paper towel.

• Place in a deep baking dish. Season generously with salt and pepper.

• Place on centre rack and cook for 20 minutes.

• Rotate baking dish 180 degrees and cook another 15 minutes.

• Check internal temperature of beef and continue cooking in 10-minute intervals until it reaches 135°F (57°C).

• Remove beef for medium-rare and let rest uncovered 10–15 minutes until internal temperature reaches 145°F (63°C).

4. Prepare Carrots + Salad Dressing (45 minutes out)

• Toss carrots on a baking sheet with 2 tbsp olive oil. Season to taste with salt and pepper.

• Once potatoes are done, place carrots on top rack.

• Bake 25–30 minutes until carrots are tender.

• In a large bowl, whisk together 2 tbsp olive oil, dijon mustard, honey, and the following to taste: balsamic vinegar, salt, and pepper. Set aside.

5. Cook Gravy (20 minutes out)

• Heat 1 tbsp oil and half of the butter patties in a medium pot over medium.

• Once melted, add shallot, mushrooms, and remaining garlic, cook 4–5 minutes until fragrant.

• Add red cooking wine and cook 1–2 minutes until mostly evaporated.

• Add 3 cups water, whisk in stock powder and demi-glace seasoning.

• Reduce heat to medium-low. Add thyme and bay leaf, cook 4–5 minutes until thickened.

• Whisk in remaining butter patties. Season to taste with salt and pepper.

• Add 1 tbsp water at a time until desired consistency is reached. Turn off heat and cover to keep warm.

6. Cook Focaccia + Finish Salad (15 minutes out)

• Transfer focaccia to top rack and toast 5–10 minutes until warm.

• Monitor closely to prevent burning.

• Toss grapes through farro.

• In a large bowl with dressing from Step 4, toss farro and grapes and spring mix.

• Garnish with walnuts and shaved parmesan.

7. Serve

• Spread prepared whipped dill feta onto serving plate and top with carrots and parsley.

• Slice focaccia into 12 slices.

• Slice beef into 1/2 inch slices.

• Carefully remove bay leaf from gravy using tongs.

• Serve everything family-style.

Enjoy!