JOY

A Very Merry Christmas

   (Scroll down to "The Playlist" and hit play before reading... works better that way!)


We're sure that by now everyone is all set for Christmas right? Well, don't worry if you're not because we have the Plate, Playlist and Bar all ready for you. 

Today we're cranking up the tunes, putting on a whole tenderloin with a little wine sauce and celebrating with a "Joy Wagon" cocktail....

These are certainly different times and we miss being with our friends and family. The season is upon us, so give thanks, count your blessings, be joyous and remember all of those in need. 

Wishing you a very Merry Christmas... The Pots Are On!

The Plate- 

Beef Tenderloin/Cabernet Sauce

Time to bring out the big guns and wow your guest. It looks a lot more fancy and harder to make than it really is. Well, it does look fancy and hey, who doesn't like a big ole beef tenderloin? The wine sauce really tops it off. 

What you need... 

5 lb beef tenderloin/trimmed (remove fat & silver skin)

1/4 cup extra-virgin olive oil

Kosher salt and fresh ground black pepper

5 or so sprigs of thyme

3 cloves of garlic/crushed

1/2 stick of butter/set aside at room temperature

1 medium shallot/minced

1 cup of red Cabernet wine

2 cups of beef stock

1 tbsp all-purpose flour

What you do...

Preheat your oven or grill (indirect heat) to 225... we're going low and slow.

Pat the tenderloin dry then brush all over with olive oil.

Season "heavily" with salt and pepper.

Add a little olive oil in a cast-iron pan over medium-high heat.

When the skillet is very hot, add the beef and sear on all sides (about 1-2 minutes per side)

Now add the thyme, garlic and butter to the pan.

Once the butter melts, use a spoon to baste the beef with thyme and garlic butter.

Baste for about 1 minute. 

If you are cooking in the oven place the beef on a rack on a baking sheet. (no pan if you put it on the grill)

Spoon on a little of the thyme, garlic and butter mixture from the skillet over the beef.

Cook until the thickest part of the beef is 120 degrees (about 45 minutes-1 hour).

When ready cover the beef with foil and rest for 10-15 minutes.

Now add the shallots to the remaining thyme, garlic and butter mixture in the skillet and saute' for about 3 minutes. 

Pour in the wine to deglaze the skillet and reduce until almost dry (about 5 minutes).

Add the beef stock and bring to a simmer. 

Reduce by half (about 10 minutes).

Now mix 2 tbsp of butter with the flour in a small bowl.

Reduce the heat to low and slowly whisk in with the sauce.

Slice the tenderloin into thick pieces and place on a serving platter. 

Cover with the red wine sauce. 

Merry Christmas!

The Playlist- 

JOY

No sad songs here... so crank it up and put a smile on your face. As always, some new, some old and all favorites. Love She & Him covering the chipmunks. 

Just remember to "Have Yourself A Merry Little Christmas"!

                       The "Playlist" runs on Spotify-Click on the link to listen JOY

The Bar- 

Joy Wagon

As my old Grand Pa use to say..."this will crank your tractor!"

Get on the wagon...

What you need... 

1 oz Mezcal
1 oz Lillet Rose
1 oz Champagne
Grapefruit twist for garnish

What you do...

• Add all of the ingredients to a glass and fill with ice.
  Stir and strain into an Old Fashioned glass filled with ice.
  Garnish with a twist of grapefruit. 
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  "We can only be said to be alive in those moments when our hearts are conscious of our treasures."-Thornton Wilder
  
  Merry Christmas!
  
  
  
  
  
  
  
  
  Please... Day Drink Responsibly 
  & 
  Keep On Cookin'!