One of my favorite memories is the time my son and I went to Williamsburg, VA for the Grand Illumination weekend in December. The Grand Illumination is the firing of the guns and lighting of fireworks. There were beautiful decorations, period costumes and we took a carriage ride. Additionally, there was the lighting of the grand tree and a beautiful a firework display. It was as if we stepped back in time.
Of course, we ate at the different historic taverns (family restaurants) each day. Welsh Rarebit, bangers and mash or roast turkey for lunch. Fabulous shortbread cookies and hot chocolate for a snack while walking around Colonial Williamsburg. We took part in a pre-fixed Holiday dinner menu one night at the King’s Arm Tavern. We had Peanut Soup, Salad, Beef Tenderloin, Brussel Sprouts, homemade applesauce and I had some Wassail. Since our visit, I have recreated this meal or parts of it several times for the holidays.
My creamy Peanut Soup is filled with flavor. A cup of soup is a great first course. I follow this with a small Caesar Salad or a Blue Cheese Wedge Salad. The main course is my Beef Tenderloin with a Red Wine Mustard Pan Sauce. A Prime Rib or Beef Wellington would also work well with this meal. Herb fingerling potatoes works well as a side dish. However, since my store didn’t have Fingerling potatoes, I have gone with an updated Roasted Smashed Potatoes with Herbs. Roasted Brussel Sprouts with Bacon, Chestnuts and Onions for a vegetable dish. To close out the meal, don’t forget the Holiday desserts (see some of my cookie recipes).
I am sure your family will love these holiday recipes. Did you make and enjoy these recipes? Please give them your review below and Instagram with your beautiful photos! Don’t forget to subscribe with your email address and you will be emailed each time I add a new recipe.
- 3-4 pound beef tenderloin, center cut
- Salt, garlic powder and freshly ground black pepper to taste
- 6 ounces beef stock
- ½ cup red wine
- 1 small onion, small dice
- 2 carrots, sliced thin
- 1 sprig of fresh rosemary, leaves
- 1 sprig fresh thyme, leaves
- 1 garlic clove, finely minced
- 1/2 cup stone ground mustard
- 5 tablespoons Dijon Mustard
- Step 1 Preheat the oven to 400 degrees Fahrenheit.
- Step 2 Season your meat with salt, freshly ground black pepper and garlic powder.
- Step 3 In a large skillet, sear the meat on all sides.
- Step 4 In a large roasting pan, add the beef stock, red wine, onions, carrots, rosemary, thyme and freshly minced garlic.
- Step 5 Add the seared meat to the roasting pan.
- Step 6 Smother the top of the tenderloin with a mix of stone ground mustard and Dijon mustard.
- Step 7 Roast at 400 degrees Fahrenheit for 15 minutes. Reduce the heat to 350 degrees for an additional 20-30 minutes or until meat is medium rare (145°) to medium (160°).
- Step 8 Use the pan juice to make a gravy.
- Step 9 Serve immediately.