Christmas Dinner

Well, plans changed and family decided on tradition and we had a spectacular rib roast. Creamed spinach (with a hint of nutmeg), mashed potatoes, spiced apple rings and, of course, au jus. It was truly a perfection meal and I heard silence! It was that good!
Thank you to everyone for your suggestions on making tenderloin...very helpful for future meals.
Happy New year to all!🎉🎄⛄️
BB

Good luck B.B. this is now my favorite Christmas dinner. I picked up a great restaurant trick for leftovers If you have any. You can rewarm this slices in a shallow pan of beef stock to avoid losing the perfect medium rare Im sure you will get.

325 degrees and 20 minutes per lb. for meat thermometer should register 125. Meat should be a room temp before it goes in.

These "melting potatoes" from Smitten Kitchen also sound delicious.

I love your description of cooking with your daughter. Enjoy your dinner!

David Leite's with madeira sauce is a good recipe. https://leitesculinaria.com/61751/recipes-beef-tenderloin-madeira-sauce.html.

I'm sure you already have a good working thermometer but that's the ticket with tenderloin. It's far too easy to overcook it. And your butcher could do all the trimming in step 1 if you're not of a mind for it. In my home, good sauce gets a lot of praise from the masses, I try to make double of whatever's I'm working with. Sometimes I think my life is all about the sauce.

I also remember making this recipe from this site to good acclaim: Porcini and Rosemary crusted tenderloin with port wine sauce.
https://food52.com/recipes/14725-porcini-and-rosemary-crusted-beef-tenderloin-with-port-wine-sauce

Are you making June's potato gratin to go with? You must. Or something like it.
https://food52.com/recipes/14548-gratin-dauphinois-a-lyon-really-rich-potato-gratin

I hope you have a beautiful dinner with your family.

I have never cooked beef tenderloin, but I cook venison tenderloin every year. I would recommend watching them closely as tenderloin is easy to overcook. With venison tenderloin I alway cook it until my thermometer reads 140 degrees Fahrenheit. Once it rests for several minutes, it is usually a perfect medium rare. Mine are usually fairly thin and cook really quickly (under 20 min usually) but I’m assuming beef tenderloin is a thicker piece of meat.

Dear BB -
It's nice to shake up tradition...I commend you on going outside the usual main course.
If you've made both this cut of meat and this sauce before, your main issues will be knowing how well done your family likes its meat, having a meat thermometer (and maybe an oven thermometer) on hand, checking if your oven runs true to the dial on temp or not.
Then you know how long or to what temp to roast for, say, medium rare in your oven, checking intermittently.
If, OTOH, you've made only the meat not the sauce (or vice versa), I recommend a test run pretty soon...only 9 days to Christmas.
This cut comes in steaks and as filet mignon, so you could make a mini version soon for, say, a couple and work out any problems on smaller and less costly cuts of meat.
Good luck & happy Christmas!
Nancy