During the holidays, we like to pull out all the stops and cook up the flashiest, most indulgent (and delicious!) main courses. We've partnered with Beef. It's What's For Dinner to share some of our favorite ways to beef up our holiday dinners—and turned to one our favorite meat experts, Molly Stevens, for her tips on how to achieve meat perfection.
We all like to go big at the holidays, even if we’re working on a smaller budget. An elegant roast beef dinner doesn't have to break the bank, and it definitely doesn't have to leave you toiling in the kitchen all day. Here's a sophisticated menu that pairs a beefy top sirloin roast with make-ahead mashed potatoes, a uniquely delicious roasted winter vegetable salad, and homey pear crisp that leaves you relaxed enough to have fun at your own party—and you wouldn't believe you can make all this for $60! All it takes is a little planning and time (and oven) management.
Top sirloin roast delivers good robust flavor and remains tender and juicy—and costs significantly less than the more prestigious roasts from the rib and short loin. Depending on where you shop, you may want to call ahead to special order, because some markets cut all the sirloin into steaks, so you need to specify that you're looking for a nice plump roast. The nomenclature of the sirloin can get complicated, too, and other names for this great little roast are top butt, sirloin butt and center-cut sirloin.
The day before your party, unwrap your meat and season it before putting it in the refrigerator—a key step to enhance both its flavor and tenderness. This is also the time to whip up the Party Potatoes and tuck them away in the fridge.
Allow yourself about an hour to make the creamy mustard sauce to accompany the beef, soak the dried cherries for dessert, and set your table. If you're planning on having flowers on the table, pick them up at the flower shop now, but move them to a cool spot so they stay fresh until the party.
This menu is designed to come together with no last-minute frenzy and without trashing your kitchen—even if you only have one oven. The key is to stagger the recipes according to cooking times, oven temperatures, and serving temperatures. You'll want to start about 4 hours before dinner by making the fruit crisp, then prepare the salad while the crisp is baking. Once the salad goes into the oven, you're on to the beef and potatoes. You get the idea. And since any good roast needs to rest before being carved, use this little pause to open the wine and summon your guests to the table.
Here's a timeline to get dinner on the table at 7:30 pm:
We've partnered with the Beef. It's What's For Dinner to share some of our favorite ways to beef up our holiday dinners.
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