Beth’s Christmas Dinner Recipes (MINI-MENU!)

SUBSCRIBE to my gardening channel!

Baked Brie
S’More Pie
Goat Cheese Tartelette Appetizers
Pumpkin Bread
Baked Scallops Au Gratin
Fancy Ham & Cheese Pinwheels Scones
Roasted Potatoes
French Apple Tart
Apple Turnovers
Elegant French Toast
Coffee Cake
Easy White Chocolate Mousse
Dad’s Chewy Chocolottas
Lobster Thermidor
Beth’s Easy Appetizers
Banana’s Foster
Easy Almond Croissants

Serves 6

3 pounds (1350 g) russet potatoes
4 tbsp (60 g) butter
1 cup (240 ml) of milk
2 tsp (10 ml) salt
1 cup (120 g) Gruyere Cheese
salt and pepper to taste
paprika to taste

Wash and peel potatoes. Cut potatoes in half and then quarters. Place in a pot of water to boil until fork tender. Drain from water and transfer into a bowl of a standing mixer (or a bowl and hand mixer works too) add butter and beat well until melted, then add milk and combine well, then season with salt.

Transfer potatoes to a heat safe casserole dish, top with cheese and top with salt, pepper and paprika.

NOTE: If making these a day ahead, cover and refrigerate. Then heat covered in a 425 degree oven, covered for 20 mins until potatoes are warmed through, then remove foil and allow cheese to brown and bubble (about 10 mins more)

If you are NOT making these the day before and potatoes are already warm or at room temperature heat uncovered at 375 for 20-25 mins until cheese is bubbling.

Serves 6

3 small yellow onions
1 eggplant
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 zucchini, sliced into coins
2 cups (300 g) whole cherry tomatoes
2 shallots, quartered
5 garlic cloves, quartered
¼ (60 ml) cup of olive oil
½ (2.5 ml) tsp salt
1 tbsp (15 ml) Herbs de Provence (or dried basil or oregano)
Freshly cracked pepper to taste

Preheat oven to 425.

Drizzle olive oil onto a large, rimmed lined sheet pan. Layer onions, eggplant, peppers, zucchini, tomatoes, shallots, garlic. Drizzle with olive oil, add salt, Herbs and pepper.

Roast, untouched for 30 minutes. Then turn occasionally with a wooden spoon for and additional 15-25 mins.

NOTE: If making this the day before, allow roasted ratatouille to cool, then cover and refrigerate and reheat, uncovered, at 425 degrees for 10 mins

Serves 6

3-lb (1350 g) beef filet, tied
2 tbsp (30 ml) fresh rosemary, minced
2 tsp (10 ml) salt
½ tsp (2.5 ml) freshly cracked pepper
2 tbsp (30 ml) of olive oil

½ cup (120 ml) red wine
2 cups (480 ml) beef stock
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) Worcestershire sauce
½ tsp (5 ml) curry powder
3 sprigs rosemary
1 tbsp (15 g) butter

Generously season the beef with salt and pepper on all sides. Then sprinkle filet with fresh rosemary, pressing the herb into the beef on all sides.

NOTE: If preparing this a day ahead, you can cover with foil and pop in the fridge. (I actually prefer doing this the day before because it gives the rosemary a chance to flavor the beef very well.

Before roasting, allow the beef to come to room temperature for at least 30 mins, no longer than 1 hour. This will allow your beef to roast at a more even rate.

Meanwhile pre-heat your oven to 425 degrees F.

Heat olive oil in a large skillet large enough to hold the filet or a heavy bottom roasting pan. Once oil is shinny place filet in the pan and sear on all sides.

Insert an oven–safe meat thermometer into the thickest part of the filet and roast in the oven until desired doneness. See guide below but this could take anywhere from 25 mins to 45 mins depending on how you like your beef.

MEDIUM 135F-140F
WELL DONE 155 and above

Heat skillet or roasting pan with pan juices over a medium flame. Add wine and deglaze the pan. Add beef stock, mustard and Worcestershire sauce.

Then add curry powder and rosemary, and allow gravy to simmer reducing down by half. At this point taste it. If it’s too concentrated add more beef broth if not enough, allow to reduce longer.

Finish by adding a pat of butter and whisking it into the gravy until smooth. Transfer t gravy boat and serve with filet.