Roast Beef Tenderloin with Horseradish Cream Sauce

Roast Beef Tenderloin with Horseradish Cream Sauce is a delicious and impressive main course that is perfect for special occasions or any time you want to treat yourself and your loved ones to something extra special. The beef tenderloin is seared and then roasted to perfection, resulting in a juicy and flavorful cut of meat. The creamy horseradish sauce adds a tangy and spicy kick that complements the richness of the beef perfectly. Serve this roast beef with your choice of side dishes and a glass of red wine (we recommend Teran or Plavac Mali) for a truly indulgent and satisfying meal.

Ingredients:

• 2-3 pound beef tenderloin
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 cup heavy cream
• 2 tablespoons prepared horseradish
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).

2. Season the beef tenderloin all over with salt and pepper.

3. Heat the olive oil in a large, heavy-bottomed oven-safe skillet over medium-high heat. When the oil is hot, add the beef tenderloin and sear on all sides until browned, about 2-3 minutes per side.

4. Transfer the skillet to the preheated oven and roast the beef until it reaches an internal temperature of 135°F (57°C) for medium-rare, or 145°F (63°C) for medium, about 20-25 minutes.

5. Remove the skillet from the oven and transfer the beef to a cutting board. Tent the beef with foil and let it rest for 10-15 minutes.

6. While the beef is resting, make the horseradish cream sauce. In a small saucepan over medium heat, combine the heavy cream, prepared horseradish, Dijon mustard, and Worcestershire sauce. Bring the mixture to a simmer, stirring occasionally, and cook until thickened, about 5-7 minutes.

7. Thinly slice the beef tenderloin against the grain. Serve the sliced beef with the horseradish cream sauce on top, garnished with chopped fresh parsley if desired. Enjoy!

 

Mashed Sweet Potatoes

Roasted sweet potatoes are a simple and delicious side dish that is perfect for any occasion. The natural sweetness of the sweet potatoes is brought out and intensified by roasting them in the oven, resulting in a tender and caramelized vegetable that pairs well with a variety of main dishes. Simply toss the sweet potatoes with a little oil, season with salt and pepper, and roast in the oven until tender and golden brown. Serve the roasted sweet potatoes as is, or mash them and add a pat of butter and a sprinkle of herbs for an extra-special touch. They are a healthy and tasty choice that is sure to be a hit with everyone at the table.

Ingredients:

• 2-3 large sweet potatoes
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup milk
• Salt and pepper, to taste
• Chopped fresh herbs (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Wash and dry the sweet potatoes, then prick them all over with a fork. Place the sweet potatoes on a baking sheet and roast them in the preheated oven until they are tender, about 45-60 minutes.

3. Remove the sweet potatoes from the oven and let them cool until they are easy to handle. Peel the skin off the sweet potatoes and discard.

4. In a large mixing bowl, mash the sweet potato flesh with a potato masher or a fork until smooth.

5. In a small saucepan over medium heat, add the olive oil and melt the butter. Add the milk to the melted butter and olive oil mixture and heat until warmed through.

6. Pour the butter and milk mixture into the mashed sweet potatoes and mix until well combined. Season the mashed sweet potatoes with salt and pepper, to taste.

7. If desired, stir in some chopped fresh herbs for added flavor. Serve the mashed sweet potatoes hot. Enjoy!

 

Olive Oil Eggnog

Eggnog is a traditional holiday drink made with eggs, milk, and cream, and is often flavored with nutmeg, cinnamon, and other spices. Olive oil may not be a typical ingredient in eggnog, but it can add a unique twist to the flavor and texture of the drink.

Ingredients:

• 4 large egg yolks
• 1/2 cup sugar
• 1 cup whole milk
• 1 cup heavy cream
• 1/4 cup extra-virgin olive oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg, plus more for garnish
• 1/4 teaspoon ground cinnamon

Instructions:

1. In a medium mixing bowl, whisk together the egg yolks and sugar until well combined.

2. In a medium saucepan over medium heat, combine the milk, cream, and olive oil. Bring the mixture to a simmer, stirring occasionally.

3. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.

5. Remove the saucepan from the heat and stir in the vanilla extract, nutmeg, and cinnamon.

6. Strain the eggnog through a fine-mesh sieve into a large mixing bowl or pitcher. Cover and refrigerate the eggnog until chilled, at least 2 hours or overnight.

7. Serve the eggnog chilled, garnished with a sprinkle of nutmeg on top. Enjoy!

Note: This recipe uses raw eggs. If you are concerned about the risk of consuming raw eggs, you can use pasteurized eggs or omit the eggs and use a non-dairy milk alternative in place of the eggs and milk. Alternatively, you can heat the eggnog mixture to 160°F (71°C) before adding the flavorings, which will kill any potential harmful bacteria.