Growing up, Christmas Eve was the holiday dinner around the table in my house. My mom would create a wonderful menu, I would set the table with my sister and Grandmom Funch would arrive from New York, with her car filled with gifts, to stay over for the big night. The dinners were warm, cozy, full of anticipation and always incredibly tasty.
To this day I love hosting Christmas Eve dinner – the night when the magic is so real you can feel it in the air. The question of what is to come is lingering and gathering friends and family around the table to celebrate at the peak of the magical Christmas season.
I love to try new recipes for Christmas Eve dinner and it’s my chance to make a special meal full of rich flavors and combinations. This year it will be Beef Tenderloin with Braised Onions and Thyme for my holiday dinner and I can not wait!
The table will be set with my red and green Johnson Brothers Christmas tree dinnerware, green glassware and rustic silver flatware. For the flowers, my favorite seeded Eucalyptus with a twist – no vase needed. Simply clip the branches and place them on the table down the center as your centerpiece and your serving platters. Place a single pinecone at each placesetting, add a few green glass votives for additional ambience and you are done with the Christmas Eve tablescape.
A hostess note for serving beef – specifically tender prime cuts of beef – do not over cook your meat. I prefer to sear the outside to get a nice crust and then place in the oven to be cooked through. I also prefer my tenderloin to be served rare so I can appreciate all the flavor – of course be sure to use a meat thermometer when cooking and bring it up to temperature. It is super easy to further cook individual slices if guests prefer medium or well done, simply either place it briefly back in the oven or sear it on the stove top.
Serve your beef tenderloin on a long white platter with several slices ready, a bunch of thyme springs and butter sautéed hericovert for a touch of color. The tenderloin will most likely continue to loose it’s juices so be sure your serving platter has edges to save your tablecloth!
You really can’t go wrong when it comes to sides for your tenderloin but I love the traditional flavors of onions or mushrooms, especially in the winter months. Try thyme and wine-braised onions and a side of garlic herb cheese – amazing combination perfect for the holidays, or really any time of the year!
If you like this beef recipe you are going to LOVE all the recipes the Beef Website has to offer. They even have an entire section of beef entrees ready for you to incorporate beef into your holiday dinner! Learn more on the Florida Beef website.
Founded in 1961 as the Florida CowBelles, Inc., the Florida CattleWomen, Inc. (FCW) conduct and participate in a variety of activities that can be summed up in their Purpose: To foster the well-being of the beef industry through education and promotion, in cooperation with the Florida Cattlemen’s Association and Florida Beef Council.
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Disclosure :: While I have been compensated by the Florida CattleWomen Inc. the opinions, photography, reviews and ideas are all my own.