The Complete Holiday Meal: Tenderloin Roast

The Complete Holiday Meal: Tenderloin Roast

There is comfort in knowing precisely what you’ll serve your guests for a holiday meal. Chef Mandy Tanner has created an exquisite Holiday meal centered around the Tenderloin Roast that will wow every one of your guests.

The Supporting Dishes

Kurobuta Bacon, Green Bean and Mushroom Bundles 

Ingredients

• 1 pound Snake River Farms Kurobuta Bacon
• 1 pound green beans, trimmed and blanched*
• 4 ounces mushrooms, sliced (any variety or a mix such as portobella, beech, cremini, button etc.)
• salt
• pepper
• 4” wooden skewers, optional

Directions

1. Preheat the oven or grill to 425°F.
2. Lay out a piece of bacon and top with 6 to 8 green beans, a few sliced mushrooms and sprinkle with salt and pepper.
3. Wrap the bacon around the green beans and mushrooms to form the bundles, and secure with a small skewer. (see notes)
4. Place on a sheet pan and bake for about 20 minutes, until the bacon is crispy.
5. Recipe notes: Plan on one bundle per person, and a few extras. It’s best to cover more of the green beans with the bacon in a single layer diagonally, as opposed to wrapping it only around the center. Doing so will ensure the green beans and mushrooms won’t burn, and the bacon can get crispy and cook through. Remove the skewers before placing on a serving platter.
6. *To blanch the green beans, place in boiling water for 60 to 90 seconds, then place in an ice bath to stop the cooking. The beans will turn a bright green color and this will help them in the cooking process to keep the ends from burning. Dry the green beans before assembling the bundles.

Roasted Potatoes with Green Herb Sauce

Ingredients

Roasted Potatoes

• 2 to 3 pounds baby potatoes, any variety

• ¼ cup olive oil
• 2 tablespoons Snake River Farms Signature Steak Seasoning, or alternatively salt, pepper, and garlic powder

• 2 tablespoons fresh chives, chopped (for garnish)

Green Herb Sauce

• 1 bunch Italian flat leaf parsley, stems removed
• 1 ½ cups leafy herbs and arugula or spinach leaves (oregano, thyme, mint, cilantro etc. are all good options)
• 1 each shallot, chopped
• 1 each garlic clove, smashed
• ½ cup olive oil, or more as desired
• ¼ cup white wine vinegar
• 1 lemon, zest and juice
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 2 tablespoon maple syrup

Directions

Roasted Potatoes

1. Preheat grill or oven to 425°F.
2. Place cleaned potatoes on a sheet pan and drizzle with olive oil.
3. Sprinkle with SRF Signature Steak Seasoning.
4. Roast on the grill or in the oven a 425°F for 20 to 30 minutes until potatoes are cooked through. Time will vary based on the size of the potatoes.
5. Place on a serving dish and sprinkle with chopped chives and serve with Green Herb Sauce.

Green Herb Sauce

1. Blend on medium-high speed to combine.
2. Taste for seasoning and adjust as desired.
3. Store covered in the refrigerator until ready to serve.
4. Green Herb Sauce Recipe Notes: This sauce recipe is great for the holidays and also pairs well with beef and roasted potatoes. You can use a combination of any leafy green herbs or even spinach to make it. It can be made a day in advance and stored in the refrigerator in a jar or covered bowl. It will keep for a few days, but whisk before serving if ingredients separate.

Maple Roasted Root Vegetable 

Ingredients

• 1 bunch organic baby carrots
• 1 bunch organic baby white carrots, or any rainbow variety
• 4 small parsnips
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons real maple syrup
• ¼ cup pomegranate seeds for garnish
• mint leaves for garnish
  
  

 Directions

1. Preheat oven or grill to 425°F.
2. Scrub the carrots and parsnips with a vegetable brush under running water to remove any dirt, and trim the stems to an inch length if included.
3. Cut the parsnips into a similar size as the carrots. Quarter them and trim the top stem portion off and discard.
4. Place carrots and parsnips on a sheet pan and drizzle with olive oil and sprinkle with salt and pepper.
5. Roast in the oven or on the grill for 15 to 20 minutes, and then drizzle with maple syrup.
6. Roast for an additional 5 minutes until the maple syrup thickens slightly.
7. Place on a serving platter and garnish with pomegranate seeds and mint, if desired.
8. Recipe notes: If using larger carrots or parsnips, you can peel them if desired. Cutting them to a uniform size ensures that they cook evenly.

Kale and Shaved Brussels Salad with Lemon Vinaigrette 

Ingredients

Kale and Brussels Salad

• 1 bunch kale, any variety stems removed and sliced into thin ribbons
• 2 cups brussels sprouts, sliced thin
• ½ cup pomegranate seeds
• ½ cup pistachios, toasted
• 2 ounces Parmesan cheese, shaved
• 1 to 2 teaspoons salt
• 1 to 2 teaspoons pepper

Lemon Vinaigrette

• 2 lemons, zest and juice
• 2 tablespoons maple syrup
• ¼ cup white wine vinegar
• ½ cup olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions

Kale and Brussels Salad

1. On a large serving platter or in a serving bowl, combine the kale and brussels sprouts and season with salt and pepper.
2. Top with pomegranate seeds, pistachios, and shaved parmesan.
3. Serve with Lemon Vinaigrette on the side or combine with desired amount of dressing just before serving.

Lemon Vinaigrette

1. Place all ingredients in a blender and blend until well combined.
2. Lemon Vinaigrette Recipe Notes: Vinaigrette can be made in advance and stored covered in the refrigerator. Whisk before serving if any separation occurs. Also delicious on roasted potatoes and grilled vegetables.

The Main Dish

Herb Roasted Tenderloin Roast with Horseradish Cream 

The holidays call for something out of the ordinary. Team SRF member Mandy Tanner has created an elegant recipe to transform our already spectacular SRF Gold® tenderloin roast into a centerpiece for a holiday feast. This simple recipe utilizes fresh ingredients to elevate our tenderloin roast to delicious heights.  > Learn More