Ah, New Year’s dinner! There’s just something magical about gathering around the table with loved ones, celebrating the close of one year and the hopeful start of another. I remember the first time I made beef tenderloin for a New Year’s feast—it felt so fancy yet surprisingly simple! The aroma of garlic and rosemary fills the kitchen, instantly lifting the spirits of everyone nearby. This recipe is not just a meal; it’s a moment to cherish, filled with laughter, memories, and a whole lot of deliciousness. Trust me, it’ll be the star of your holiday table and leave everyone raving about your cooking skills!
Ingredients List
- 2 pounds of beef tenderloin
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of fresh rosemary, chopped
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 cup of red wine
- 2 tablespoons of butter
- 2 cups of mixed vegetables (carrots, broccoli, bell peppers)
How to Prepare Instructions
Preheat and Prepare
First things first—let’s get that oven preheated to 400°F (200°C). While it’s warming up, grab your beef tenderloin and give it a good rinse under cold water. Pat it dry with some paper towels. This is a crucial step because you want that nice sear later on! Now, it’s time to rub the beef with minced garlic, olive oil, chopped rosemary, salt, and pepper. I like to really massage those flavors into the meat; it makes such a difference!
Searing the Beef
Now let’s get a skillet heated over medium-high heat. You want it nice and hot—this is where the magic happens! Carefully place the seasoned beef in the skillet and let it sear for about 3-4 minutes on each side. You’re looking for a beautiful brown crust; this is the flavor base for your dish. Wow, just imagine that aroma! It’s going to be hard to wait, but trust me, this step is worth it!
Roasting the Beef
Once the beef is beautifully browned, transfer it to the oven. Roast it for about 25-30 minutes. I highly recommend using a meat thermometer here. You’re aiming for an internal temperature of 135°F (57°C) for medium-rare. Remember, the beef will continue cooking a bit while it rests, so don’t worry if it’s not done right away. This is the time to get excited—your kitchen is going to smell divine!
Making the Wine Sauce
While the beef is roasting, let’s whip up that delicious wine sauce. In the same skillet, pour in a cup of red wine and scrape up those lovely browned bits from the bottom. This is where all the flavor lives! Let the wine reduce for about 5 minutes, until it thickens a bit. Then, add in the butter and stir until it’s melted and silky. Oh, it’s a game-changer!
Cooking the Vegetables
Next up, steam those mixed vegetables until they’re tender—about 5-7 minutes should do the trick. I love using a mix of carrots, broccoli, and bell peppers for a pop of color and nutrition. Just keep an eye on them; you want them vibrant and slightly crisp, not mushy!
Serving the Meal
Once the beef has rested for 10 minutes (this is super important for juicy slices!), grab a sharp knife and slice it against the grain. Serve those beautiful slices on plates, drizzled with your rich wine sauce, and pile on the steamed vegetables. Trust me, this presentation will impress your guests, and they’ll be begging for seconds!
Why You’ll Love This Recipe
- It’s a showstopper for your New Year’s dinner, perfect for impressing family and friends!
- The beef tenderloin is incredibly tender and packed with flavor, making each bite a delight.
- Simple preparation steps mean you won’t be stuck in the kitchen all night—more time to celebrate!
- The aromatic garlic and rosemary create a festive smell that fills your home with warmth and cheer.
- That luscious wine sauce? It elevates the dish, adding a gourmet touch without the fuss.
- It looks stunning on the plate, so you can feel like a pro chef even if you’re a home cook!
- Versatile enough to pair with a variety of sides, making it easy to customize your meal.
- Every element of this dish works together to create a memorable dining experience.
Tips for Success
Now that you’re all set to whip up this fantastic New Year’s dinner, here are some pro tips to make sure everything goes off without a hitch!
- Use a meat thermometer: This little gadget is a game changer! It helps ensure your beef is perfectly cooked. Aim for 135°F (57°C) for medium-rare, and remember that it will continue cooking a bit as it rests.
- Let it rest: After roasting, don’t skip the resting time! Letting the beef sit for 10 minutes before slicing allows the juices to redistribute, resulting in a juicier and more flavorful meal.
- Prep your ingredients: Before you start cooking, have everything chopped and measured out. It makes the process smoother and lets you focus on enjoying the cooking experience!
- Experiment with herbs: If you love a particular herb, feel free to swap or add different ones! Thyme or sage can complement the flavors beautifully—get creative!
- Don’t rush the searing: Give your beef ample time to develop that crust. If it’s sticking to the pan, it’s not ready to be flipped. Patience is key for those delicious flavors!
- Pair wisely: A nice bottle of red wine can elevate your dinner even more. Look for something bold that complements the richness of the beef, like a Cabernet Sauvignon or a Merlot.
- Serve with a smile: Presentation matters! Arrange the beef and vegetables nicely on the plate, and don’t forget to drizzle that luscious wine sauce over everything. Your guests will appreciate the effort!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so this information is just an estimate. Generally speaking, you can expect each serving of this delicious New Year’s dinner to contain approximately:
- Calories: 550
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 2g
- Protein: 45g
- Cholesterol: 120mg
- Sodium: 800mg
Whenever you’re watching your macros or simply curious about the meal’s nutritional profile, just remember to adjust these estimates based on your personal ingredient choices. Enjoy your cooking adventure and the delightful flavors that await!
FAQ Section
What wine pairs best with beef tenderloin?
When it comes to pairing wine with beef tenderloin, you can’t go wrong with a bold red. I personally love a rich Cabernet Sauvignon or a smooth Merlot. These wines have enough body to complement the savory flavors of the beef and the richness of the wine sauce. If you’re feeling adventurous, a Syrah also works wonderfully!
Can this recipe be made ahead of time?
Absolutely! You can prepare the beef tenderloin up to a day in advance. Just season it, sear it, and let it cool before wrapping it tightly in foil or plastic wrap. When you’re ready to serve, you can reheat it gently in the oven at a low temperature. Just make sure to check the internal temperature so it doesn’t dry out. The wine sauce can also be made ahead and simply reheated on the stovetop—so handy!
What are good side dishes for a New Year’s dinner?
For a festive New Year’s dinner, I recommend serving roasted garlic mashed potatoes or creamy polenta—they both pair beautifully with the beef and wine sauce. You could also add a refreshing arugula salad with a lemon vinaigrette to cut through the richness. If you’re in the mood for something extra special, consider glazed carrots or sautéed green beans with almonds for some crunch!
How do I know when the beef is done?
To check if your beef tenderloin is done, I swear by a meat thermometer! For medium-rare, you’re looking for an internal temperature of 135°F (57°C). If you don’t have a thermometer, you can also use the touch test: gently press the meat; it should feel firm yet slightly springy. Just remember to let it rest for 10 minutes before slicing for the juiciest results!
Can I substitute the beef tenderloin with another cut?
Sure thing! If beef tenderloin isn’t your jam or you’re looking for something a bit more budget-friendly, you can try using a ribeye or sirloin. Just keep in mind that these cuts have different textures and flavors. Ribeye is a bit more marbled and fatty, which can add extra juiciness, while sirloin is leaner. Adjust your cooking time accordingly, as these cuts may cook faster than tenderloin!
Storage & Reheating Instructions
So, you’ve made this fabulous New Year’s dinner, and now you’ve got some delicious leftovers—lucky you! Proper storage is key to keeping that amazing flavor intact. First, let the beef tenderloin cool to room temperature. Once it’s cooled, wrap the slices tightly in plastic wrap or foil, or place them in an airtight container. This will help keep them fresh for up to 3 days in the refrigerator. Just be sure to store the wine sauce separately in another container to maintain its rich taste.
Now, when it comes to reheating, I recommend doing it gently to avoid drying out the meat. Preheat your oven to 250°F (120°C) and place the beef slices on a baking sheet. Cover them loosely with foil to keep the moisture in. Heat for about 15-20 minutes, or until warmed through. If you’re short on time, you can use the microwave, but keep it on a low power setting and cover the beef to prevent it from getting tough.
As for the wine sauce, simply reheat it in a small saucepan over low heat, stirring occasionally until it’s warmed through. If it thickens up too much, add a splash of water or broth to loosen it. And there you have it—perfectly reheated leftovers that taste just as delightful as the first night! Enjoy every bite, and don’t forget to savor those memories as you indulge once more!
Print
New Year’s Dinner: 7 Secrets for a Memorable Feast
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A festive and elegant New Year’s dinner recipe.
Ingredients
- 2 pounds of beef tenderloin
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of fresh rosemary, chopped
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 cup of red wine
- 2 tablespoons of butter
- 2 cups of mixed vegetables (carrots, broccoli, bell peppers)
Instructions
- Preheat your oven to 400°F (200°C).
- Rub the beef tenderloin with garlic, olive oil, rosemary, salt, and pepper.
- Heat a skillet over medium-high heat and sear the beef on all sides.
- Transfer the beef to the oven and roast for 25-30 minutes.
- In the same skillet, add red wine and scrape up any browned bits.
- Reduce the wine for 5 minutes, then add butter and stir until melted.
- Steam the mixed vegetables until tender.
- Let the beef rest for 10 minutes before slicing.
- Serve the beef with the wine sauce and vegetables.
Notes
- Use a meat thermometer to check for doneness.
- Allow the beef to rest for better flavor.
- Pair with a red wine of your choice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg
Keywords: new years dinner, holiday meal, beef tenderloin, festive recipes
