This simple yet elegant three-course holiday menu includes a perfectly roasted beef tenderloin served with a richly flavored sauce of port wine and fresh mushrooms, an easy crostini appetizer, a twist on classic scalloped potatoes, two vegetables and homemade sugar plums for dessert.
Roasted Beef Tenderloin with Mushroom-Port Sauce - This beef tenderloin roast is coated with a simple blend of salt, pepper and garlic and served with a chunk sauce made with mushrooms and port wine.
Creamy Blue Cheese and Onion Crostini - Served on crackers or rounds of toasted baguette, this creamy spread is made with blue cheese, cream cheese and honey and topped with thin-sliced, sautéed red onion.
Scalloped Potatoes with Fontina, Onions and Sage - This dish is a variation on classic scalloped potatoes that adds some thinly sliced sautéed onion, fresh sage and grated Fontina cheese between the layers of potatoes.
Garlic Braised Green Beans - Fresh green beans are braised in broth with garlic and onions to make a mellow, versatile side dish that goes with a wide variety of entrees.
Roasted Onion Medley - We've roasted a trio of onion varieties and tossed with them crispy bacon, fresh thyme and a drizzle of maple syrup for a sweet-savory side dish to serve with roast beef, pork or turkey.
Sugar Plums - Sugar plums are small candies that feature the warm winter flavors of allspice, cloves, cinnamon and cardamom, as well as dried fruits and toasted nuts.