I want to send tons of beefy and big thanks to the wonderful peeps at Certified Angus Beef® brand for sponsoring this post
So, have to recovered from your Thanksgiving food coma yet? I am usually in a daze, from all of the leftovers, for the next week!
But, once I snap out of it, I am immediately thinking about Christmas, and what I am going to be creating for the fam to nosh on.
You see, for Kevin and I, Thanksgiving is all about getting everyone together for one big gigantic meal/celebration. But Christmas is much quieter and more intimate. We actually like to spend Christmas Eve with our kids. Some music, a few gifts, tons of great food. It is just a nice time to spend together, and, unlike Thanksgiving and it's traditional dishes, Christmas is my time to pull out all of the stops and try to come up with new, exciting, and delicious dishes.
Christmas was always a beef holiday when I was growing up. With our family being from the mid-west, we were alllll about the beef. My grandparents always made a huge rib roast for Christmas. I can remember watching it come out of the oven and wanting to jump in and get my slice first!
But when I got older, and had a family of my own, beef just seemed to scary to even try. I was terrified to spend the money on a nice rib roast, only to turn it into shoe leather! So turkey's and ham it was, for years, and years, and years.
But then I, as well as 19 other Sunday Supper bloggers, got to meet all of the awesome people at the Certified Angus Beef® brand headquarters in Wooster, OH.
I learned sooooo much I literally thought my head was going to explode! From choosing the right cut, to grilling and roasting, and all about seasoning and sauces. They gave us all of the info to feel secure in our abilities to make that perfect holiday roast.
But, no worries, just because you didn't get to spend a weekend with the Certified Angus Beef® brand chefs doesn't mean that you can't feel just as comfortable making a beautiful beef roast the centerpiece to your holiday table.
Oh no my foodie friends. All you have to do is download their handy dandy Roast Perfect App (free through iTunes, or Google Play Store), and you have all of the info you need right at your lil' ol' fingertips!
The app will walk you through the whole process. From selecting a roast, to recommending the size of roast to purchase based on how many people you will be feeding, and even where to buy your roast.
There are recipes, and tips, and even videos from some of their fab chefs PLUS the roast timer. The timer all but holds your hand through the whole roasting process, and takes all of the stress out of the equation.
You want proof? Well, I just happen to have some for you.
The roast in this post?
The one that looks so amazing?
Kevin made it!
Yup, Mr. I can grill and boil hot dogs (plus occasionally fry chicken), but that is about it, had to step in and take over because I had a big ol' attack of vertigo. So he made this gorgeous tenderloin roast by using the roast perfect app.
Just look at that baby!! #drooling
And ooohhhh it tasted even better than it looked! Which I know, now that I went on my trip to Ohio, is because The Certified Angus Beef ® brand is known for its marbling, and marbling = flavor and juiciness.
Now, all cattle start off eating grass, but the Certified Angus Beef ® brand cattle are finished on grain to ensure all of that fab marbelization.
Certified Angus Beef® brand is more selective than USDA Choice and Prime. They have 10 exact standards that each cut must meet. Which means that you can be assured that your Certified Angus Beef® brand beef will be tender, juicy, and flavorful.
Certified Angus Beef ® brand's standards are so high that only 1 in 4 Angus cattle make the cut. Their ranchers don't just raise “Angus” beef, they raise the the best Angus beef out there!
So, armed with this info, and the amazing free Roast Perfect app, you must, must, MUST find your local Certified Angus Beef® brand provider (shout out to my butcher Andreas at the Quality Foods Center in Port Orchard, holllaaaaa you are a rock star!), grab yourself a beautiful roast, and surprise your family this Christmas with the best beef they have ever had!!
For great beef recipes and cooking tips, visit CertifiedAngusBeef.com, and take a look at their Roast Perfect pinterest board.
Follow the brand on Facebook, Instagram, Twitter, Periscope and Pinterest; or check out their blog GoRare.com.
Make sure to check out more fantastic holiday roasting ideas from the other Sunday Supper tastemakers after the recipe below!
Herbed Beef Tenderloin with Port Wine and Cranberry Sauce
- 2 1/2 pound beef tenderloin roast
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 teaspoons dry mustard
- 2 teaspoons kosher salt
- 1 teaspoon fresh cracked black pepper
- 1 tablespoon olive oil
- 1 small shallot, minced
- 1 1/2 cups tawny port wine
- 2 dried chiles de arbol
- 2 cups beef stock + more if needed
- 1 cup dried cranberries
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 2 teaspoons balsamic vinegar
- 1 teaspoon Worcestershire sauce
- Kosher salt
- Fresh cracked black pepper
- 2 tablespoons unsalted butter
- Combine all of the rub ingredients in a small bowl. Pat the roast dry with paper towels, then rub the entire roast with the herb rub, making sure to get every part coated well. Place on a roasting rack and allow to come to room temperature (about an hour).
- Heat the oven to 450 degrees F.
- Place the roast in a roasting pan. Roast in the oven for 15 minutes, then reduce the heat to 325 and continue to roast for approx 30 minutes or 125 to 130 on thermometer for medium rare (times and temps for other doneness levels are in the app).
- Remove from the oven and tent with foil. Allow the roast to rest at least 15 minutes before carving.
- Meanwhile to make the sauce, heat the olive oil in a 2-quart saucepan over medium- low heat. Add the shallot and cook, stirring, until translucent, 3 to 5 minutes. Add the port and dried chiles, turn the heat up to medium, and boil gently until the mixture is reduced to about 1/2 cup, about 15 minutes. Add the stock and the cranberries, bring to a gentle boil, and cook until reduced to about 2 cups, 8 to 10 minutes.
- Remove from the heat and strain the solids out of the sauce. Return the sauce to the pot, and the pot to the heat. Whisk in the cornstarch slurry and simmer, whisking, for a minute. If your sauce gets too thick, add a little stock. Add the vinegar, Worcestershire sauce, and salt and pepper to taste. Whisk in the butter until incorporated.
- Serve sauce hot with sliced roast.
Prep Time: 01 hrs. 10 mins.
Total time: 1 hrs. 55 mins.
Tags: beef, beef roast, roasting, holiday roast, holiday
For a chance to win a stainless steel Le Creuset roasting set and a 6-pound boneless prime rib:
- 1-Download Certified Angus Beef® brand’s free #RoastPerfect App.
- 2-Attend the live Twitter chat on Sunday, Dec. 6, from 7 to 8 p.m. ET
- 3-During the chat answer three Bonus Giveaway questions
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