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Posted Nov 20 2012 9:47pm

Last night we officially polished off the leftovers from Friendsgiving.  I was especially sad to see the butternut squash bread pudding go.  The menu consisted of; Beef Tenderloin, Truffled seasoned Brussels Sprouts, Bread Pudding, and Spiced Cranberry Relish.  All of which were a hit!  

The best way to plan for a dinner party is to setup an agenda of what can be prepared ahead of time, the order in which you are going to prepare everything, check the temperatures at which your are going to cook your food to see if any can be prepared together.

I planned out the preparation over two days. I grocery shopped on Friday and prepped quite a bit.  I chopped all of the vegetables that could be chopped, prepared the herbs for the beef tenderloin, made the cranberry relish, and set the table.

Saturday morning, I baked the butternut squash bread pudding and made the mushroom cabernet sauce for the beef tenderloin.  We went to Les Miserables in the afternoon and when we got home  I seasoned the brussels sprouts and prepared the beef tenderloin.  Both went straight into the oven.  I reheated the bread pudding and the sauce for the beef, set the cranberry out to bring it to room temperature to serve, and got the appetizers/snacks on the counter.  

Butternut Squash Bread Pudding, Brussels Sprouts, Mushroom Cabernet Sauce, Cranberries

Herb Encrusted Beef Tenderloin

Butternut Squash Bread Pudding by Real Simple
(edits: 3 eggs, 3 egg whites)

Spiced Cranberry Sauce by theKitchn
(edits: I omitted the cardamom pods, Grand Marnier and candied ginger)

Black Truffle Sea Salt Brussels Sprouts

Black Truffle Sea Salt  
Brussels sprouts

Wash and chop brussels sprouts in half.  Place in a large ziploc bag and coat with EVOO, shake until evenly coated.  Spread on a cookie sheet and sprinkle with black truffle sea salt (adds amazing flavor and the smell is to die!). Bake at 450 with the beef tenderloin for 15-20 minutes.  

Beef Tenderloin 
Recipe adapted from Cuisine Magazine

Makes six 4 oz. servings

2 lb Beef Tenderloin (I got filet cut, they were nicely portioned)
2 tbsp Dijon Mustard

For the herb blend:
1 cup fresh parsley leaves
1 tsp pepper
4 cloves of garlic
2 tsp lemon zest (zest of 1 lemon)
2 tsp fresh thyme leaves
2 tsp fresh rosemary leaves
1 tsp kosher salt
(I made this ahead of time and it made the actually preparation much easier)

Preheat the oven to 450 degrees.  Coat the tenderloin with a thin layer of dijon mustard.  Make sure to coat all sides, the mustard layer with help the herb blend stick.  Spread the herb blend onto all side of the beef tenderloin filets.  WIth nonstick spray, coat your roasting rack.  Place meat on the rack and cook for 45 minutes for medium.  The meat is medium when the temperature reaches 140.  Let rest under a aluminum foil tent for 10-15 minutes (the meat will continue to cook even after you remove it from the oven).  

Mushroom Cabernet Sauce
adapted from Cuisine Magazine


4 cups sliced mushrooms
1 small white onion, chopped
4 chopped garlic cloves
3 tbsp tomato paste
2/3 cup cabernet sauvignon
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups beef broth (no salt added)
1 sprig of fresh thyme
1 tsp balsamic vinegar
dash of salt and pepper

Heat oil in large saute pan.  Saute mushrooms, onion, and garlic, until onion softens.  Add tomato paste and cabernet.  Simmer until the wine is nearly evaporated.  Add butter and flour.  Cook for a few more minutes watching until the mixture less starchy.  Add thyme sprig and beef broth and mix until smooth.  Return to simmer and allow sauce to thicken.  Remove the thyme sprig and add balsamic vinegar and salt and pepper.  Reheat when ready to serve.

*I prepared the sauce early in the day and allowed it to sit in the fridge, the sauce thickened quite a bit and the flavors came out a bit more.  

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