Ring in 2010 with a meal to remember. Whether it’s prime rib, a huge lobster dripping with butter or a succulent turkey, menu choices for New Year’s celebrations should be opulent and delicious.
Fortunately, fancy doesn’t have to mean hard. The following recipes prove that. The Tenderloin with Bordelaise Sauce and Holiday Pork Roast don’t require professional chef skills to make. Still, the end results make stunning additions to your first dinner of the New Year.
BEEF TENDERLOIN WITH BORDELAISE SAUCE
Ingredients:
12-inch center cut beef tenderloin
Kosher salt
Fresh ground pepper
3 cloves garlic, minced, divided
4 tablespoons butter
8 ounces mushrooms, thinly sliced
1 shallot, chopped
3 tablespoons flour
1 1/2 cups Cabernet Sauvignon
1 can (about 10 1/2 ounces) beef broth
1/4 teaspoon dried leaf thyme
Directions:
Preheat oven to 475 degrees.
Drizzle roast with oil. Season it well with salt and pepper and rub it with garlic. Let it sit for 20 minutes before roasting.
Reduce oven temperature to 375 degrees and roast for 20 minutes.
Turn down heat again to 325 and roast another 20 minutes. (Roast longer if you like it more well done.)
Remove roast from oven and let rest for 20 minutes before slicing.
While meat is resting, saute mushrooms in butter for a few minutes. Season with salt and pepper. Add remaining clove of minced garlic and shallots and cook for a minute or so. Stir in flour until well blended. Whisk in the red wine and broth. Simmer until sauce starts to thicken and reduce down. Add thyme and salt and pepper.
Serve sauce with roast.
HOLIDAY PORK ROAST
Ingredients:
4 pound pork tender roast
1 1/2 cups cranberry juice, divided
1/4 cup chicken broth
1 teaspoon ground ginger
1/4 teaspoon cinnamon
2 tablespoons oil
Salt and pepper
1 cup apricot preserves
1/2 cup cranberry juice
1/2 cup chicken broth
1/4 cup dried cranberries
1/4 cup chopped dried apricots
1 to 2 tablespoons cold butter
1 tablespoon chopped Italian parsley
Directions:
Place pork roast in large, resealable food storage bag.
Combine 1 cup cranberry juice, ginger, and cinnamon in medium bowl. Pour over roast, turning to coat. Seal bag. Marinade in refrigerator 4 hours or overnight, turning several times.
Preheat oven to 350 degrees.
Remove roast from marinade. Pat roast dry.
Drizzle pork with oil and season well with salt and pepper.
Roast pork for about 1 hour (or about 25 minutes a pound), until internal temperature reaches 145 degrees.
Remove roast to a plate to let rest before slicing and keep covered with foil.
To make sauce, remove pan drippings from roast to a sauce pan. Add 1/2 cup cranberry juice, chicken broth, and apricot preserves. Bring to a simmer over medium heat for a few minutes to reduce down, stirring frequently. Season with salt and pepper. Add dried cranberries and apricots. Remove from heat and whisk in butter and parsley.
Cut roast into thin slices. Drizzle some sauce over roast before serving.
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