Oh So Tender Tenderloin Go-To Dinner Party Menu

ON THE MENU:

Vichyssoise

Beef Tenderloin with Horseradish Mashed Potatoes and Green Beans

Typsy Laird (Scottish Trifle)

Vischysossse Image 1

BLUEPRINT: This Week’s Go To Dinner Party Menu is somewhat inspired by a dinner party we attended this past weekend. Cool and creamy vichyssoise á la Julia Child, beef tenderloin, horseradish mashed potatoes and green bean bundles followed by typsy laird, the Scottish version of trifle. The vichyssoise can be made the day before and simply plated on the evening. The typsy laird can be made the day of and refrigerated. The mashed potatoes can be made on the day as well, and kept warm over a double boiler or bain marie. You can steam the green beans to perfection and shock them in an ice bath, warming them in a delicious lemon butter sauce right before serving. The only somewhat tricky part here is timing the tenderloin. It will need to be in the oven for about a half hour (a little less or a little more depending on the actual weight). I suggest having your oven preheated, your beef at room temperature and completely prepped prior to your guest’s arrival. Pop it in the oven about 15 minutes after they arrive. So, your guests arrive at 7:30 for drinks and hors d’oeuvres. The beef goes in at 7:45 and will come out at approximately 8:15. Resting for 15 minutes, it will be good to go at approximately 8:30. So cocktails and hors d’oeuvres should wrap up a little after 8:00, giving you enough time to serve your first course, clear and plate up the rest of the main course.

Grocery List:

  • Fruit: 1/2 pint raspberries, 1 pint blueberries, 16 oz container of strawberries, 2 lemons
  • Produce: 1 large bunch leeks, 1 five lb bag yukon gold potatoes, 3 large idaho potatoes, 1 medium onion, 1 1/2 lbs green beans
  • Fresh Herbs: small bunch chives
  • Meat & Fish: 3 – 4 lb beef tenderloin
  • Dairy: 16 ozs heavy cream, 1 stick salted butter, 3/4 cup whole milk
  • Frozen: n/a
  • Staples: 1 1/2 quarts chicken stock, 2 tbs olive oil, 2 tbs garlic puree
  • Baking: 2 tbs confectioners’ sugar
  • Spices: salt, pepper
  • Other: 1- 2 packs Birds Instant Custard, 1 plain pound cake, 2 tbs Drambuie (optional), 1 jar seedless raspberry jam, Coleman’s Horseradish Cream

Vichyssoise

In honor of what would have been Julia Child’s 100th birthday this past week, I encourage you to purchase Mastering the Art of French Cooking and get your Kitchen Moxie going! In the meantime enjoy her amazing vichyssoise recipe.

What you need: measuring spoons/cups, large stock pot, chef’s knife, paring knife, cutting board, blender (or immersion blender)

Serves: 6

  • 3 cups of potatoes (peeled & cubed)
  • 3 cups leeks (lighter green & white parts -cleaned and chopped)
  • 1 1/2 quarts chicken stock
  • 1/2 cup heavy cream
  • small bunch of chives (finely chopped)
  • salt
  • pepper

Place the broth in a large stock pot. Add in the leeks and potatoes and simmer for 45 minutes or until the potatoes and leeks are tender. Season with salt and pepper. Let cool. Pour into the blender/food processor and puree the mixture. Place in the fridge for at least an hour. Add the cream, stirring to combine and add additional salt and pepper to taste.

To Serve: Ladle soup into chilled bowls, sprinkle over the chives and serve immediately.

Tip: serve the soup in elegant cups & saucers. It’s a great way to present a  perfect first course portion of this rich soup & it looks beautiful too.

Beef Tenderloin with Horseradish Mashed Potatoes and Green Beans

Serves: 6

For the Tenderloin

What you need: measuring spoons/cups, roasting pan, chef’s knife, cutting board, aluminum foil, dishtowel

  • 3- 4 lb beef tenderloin
  • 1 medium onion
  • 2 tbs olive oil
  • 2 tbs garlic puree
  • Salt
  • pepper

Preheat oven to 400˚F. Slice the onion and create a bed in your roasting pan for the tenderloin. Carefully trim the excess fat. Rub the beef with olive oil and garlic puree. Generously cover with salt and pepper. Place roast in the oven and cook until the thickest part of the beef reaches an internal temperature of 130˚F. For a medium rare 3 – 4 lb tenderloin the approximate cooking time is 35 – 45 minutes, however you don’t want to overcook the beef, so using a thermometer is really the way to go.  Remove the tenderloin and let it rest covered in foil (with a dish towel on top) on a carving board for about 10 – 15 minutes).

For the Horseradish Mashed Potatoes 

What you need: measuring spoons/cups, large heavy bottomed pot, potato peeler, chef’s knife, cutting board, potato masher

  • 5 lb bag yukon gold potatoes
  • 4 tbs salted butter
  • 3/4 cup whole milk
  • 3 tbs of Coleman’s Horseradish Sauce
  • salt & pepper to taste

Fill a large pot with water and add 2 tbs of salt. Cook potatoes until fork tender – about 20 minutes. Drain the potatoes and return the pot back to the burner and shake the pot around a little to “dry out” the potatoes. Turn off the burner and add (4) 1 tbs. pats of butter, about 3/4 of a cup warmed whole milk, 3 tbs of the  horseradish sauce and lots of salt & pepper. Mash with a potato masher until smooth & creamy.

For the Green Beans:

What you need: measuring spoons/cups, medium heavy bottomed sauce pan with tight fitting lid, large sauté pan, chef’s knife, cutting board, steamer basket, large bowl with ice

  • 1 1/2 lbs green beans
  • 2 tbs salted butter
  • Juice of ½ lemon
  • 6 lemon slices (about 1/4″ thick)

Place the beans in the steamer basket and cook until just tender (about 3 – 4 minutes). Remove immediately and place in an ice bath (large bowl with water and ice cubes). This will stop the cooking process. Once beans are cool, drain, dry completely and set aside. Set up a large sauté pan with the butter and lemon. Just before serving, heat the butter and lemon over medium high heat. Add the beans and sauté until warmed through.

To Serve: Use a chef’s ring to “mold” the mashed potatoes into a round on the center of the heated plate. Cut the inside flesh of the lemon slices out, leaving you with just the skin. Use the skin to wrap around the beans (like a ribbon) and place next to the potatoes. Place a few slices of the beef on the other side and serve immediately.

Typsy Laird (Scottish Trifle)

Serves: 6 – 8

What you need: measuring spoons/cups, cutting board, chef’s knife, paring knife, colander, trifle bowl (or large clear bowl).

  • 1 sixteen oz container of strawberries
  • 1 pint blueberries
  • 1 half pint raspberries
  • 1 plain pound cake
  • 4 tbs seedless raspberry jam
  • 1 – 2 packs Birds instant custard
  • 1 1/2 cups heavy cream
  • 2 tbs confectioners’ sugar
  • 2 tbs Drambuie (optional)

For the Cream: Place the heavy cream in a cold (I put mine in the freezer for about 5 minutes before I use it) mixing bowl and whip. Add in 2 tbs confectioners’ sugar and continue whipping until soft peaks form.

For the Custard: follow packet directions. Let cool.

Tip: When you make the custard, make sure to press some saran wrap right on top of the custard before putting it in the fridge. This will help ensure that a “skin” doesn’t form on top.

To Assemble: Hull, rinse, and dry the strawberries. Rinse and dry the blueberries and raspberries. Slice the strawberries in half and set the berries aside. Using a knife; carefully cut off the outside of the pound cake, leaving you with the moist inside sponge. Slice the sponge into 1” slices. Fit the sponge into the bottom of the trifle dish (you may have to use your paring knife to trim the pieces to fit). You want to create a layer of sponge in the bottom of the dish. Pour the Drambuie evenly over the sponge. Let it soak in. Spread the raspberry jam in a thin layer over the Drambuie soaked sponge. Add in the fresh fruit, filling the dish almost three quarters full. Next pour the custard on top. Lastly, add a layer of the fresh whipped cream. Use a spatula to smooth out the cream on top.

To Serve: This is such a pretty dish, rather than pre-plate, I like to bring the trifle bowl to the table and spoon it out on to the plates. This way everyone gets a good look and can ask for a little extra of their favorite part – the Drambuie soaked sponge, the fruit, the custard,  the cream or in my case – all of the above!

Leave a Comment