An Exceptional and Luxurious Celebration
(Scroll down to "The Playlist" and hit play before reading... works better that way!)
Ahhh, the Reveillon... an old Creole / French tradition. Derived from the French word for "awakening," Reveillon originally was a meal served after midnight mass on Christmas Eve.
Many New Orleans restaurants serve a "prix fixe" Reveillon dinner including Dickie Brennan's Steakhouse, Galatoire's, Mr. B's Bistro and Muriels; to name a few.
This is truly an "over the top" celebration and should include exquisite dishes like lobster, oysters, escargots or foie gras; not to mention some sort of flambe' desert. The music should be elegant with a champagne cocktail and fine wine to accompany this wonderful occasion.
Many New Orleans restaurants serve a "prix fixe" Reveillon dinner including Dickie Brennan's Steakhouse, Galatoire's, Mr. B's Bistro and Muriels; to name a few.
This is truly an "over the top" celebration and should include exquisite dishes like lobster, oysters, escargots or foie gras; not to mention some sort of flambe' desert. The music should be elegant with a champagne cocktail and fine wine to accompany this wonderful occasion.
The Plate...
Tri-Color Peppercorn Roasted Beef Tenderloin
Ok... let's get real. I love a fancy meal as well as the next guy, but are you really going to make an oyster meunière, foie gras, or Bananas Foster? See, so relax. Besides this is one of my go-to fancy presentation dishes; not to mention that it is fairly easy and awesome.
If you really want to get fancy you can serve Brown Sugar-Coffee Rubbed Cedar Plank Salmon on the side. Go to the Back to the Beach post for the recipe.
As a side note, a great wine pairing for our "Plate" tonight would be Silver Oak Cabernet Sauvignon.
What you need...
1 whole beef tenderloin, trimmed of all visible fat
Kosher salt
2 teaspoons sugar
1/2 cup tri-color peppercorns, crushed with a rolling pin
1 stick butter
2 cloves garlic, crushed
What you do...
Preheat the oven to 475 degrees F.
Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.
While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.
The Playlist...
A Reveillon To Celebrate Christmas
("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )
The Bar...
Poinsettia Champagne Cocktail
1/4 cup vodka
1/4 cup Champagne
1/2 cup cranberry juice
Crushed ice
2 strips orange zest, each about 1/4-inch wide and 2 inches longCombine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve.
1/4 cup Champagne
1/2 cup cranberry juice
Crushed ice
2 strips orange zest, each about 1/4-inch wide and 2 inches longCombine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve.
From Our Family To Yours...
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