Straightforward and Elegant Gluten-Free Beef Tenderloin Dinner 12/30/2022 – On the lookout for a change of tempo for New 12 months’s dinner? Accomplished with turkey? Cannot hassle with prime rib? Seeking to go massive and attractive, however with minimal fuss? Do this nice recipe for beef tenderloin for a dinner that can soften in your mouth. Serve it with the remainder of the gadgets on the menu beneath, and you have got the makings of a very memorable gluten-free feast.

Good Beef Tenderloin


1 (3 pound) beef tenderloin roast

⅜ cup purple wine

⅜ cup gluten-free soy sauce

½ cup melted butter

cracked black pepper (non-compulsory)

Recent Rosemary for garnish

Warmth the oven to 350 levels F (175 levels C).

Place roast right into a shallow, glass baking dish. One after the other, pour soy sauce, purple wine and melted butter over the tenderloin and non-compulsory cracked black pepper.

Bake in scorching oven (350 F) for 10 minutes, then flip roast over and proceed cooking, basting sometimes till the interior temperature of the roast reaches 140 levels F (60 levels C) for medium, 35 to 40 minutes (or cook dinner to desired diploma of doneness).

Let meat relaxation for 10 to fifteen minutes earlier than slicing.

Chef John’s Good Mashed Potatoes


3 giant russet potatoes, peeled and minimize in half lengthwise

½ cup complete milk

¼ cup butter

salt and floor black pepper to style

Place potatoes in a big pot and canopy with salted water. Deliver to a boil. Scale back warmth to medium-low, cowl, and simmer till tender, 20 to 25 minutes.

Drain potatoes, then return to the pot. Flip warmth to excessive and permit potatoes to dry for about 30 seconds. Flip off warmth.

Mash potatoes with a potato masher twice across the pot, then add milk and butter. Proceed to mash till clean and fluffy. Whisk in salt and black pepper till evenly distributed, about 15 seconds.

Good Brown Gravy


2 tablespoons unsalted butter

2 tablespoons potato starch, arrowroot or tapioca flour

1 (14 ounce) can beef broth or pan drippings

2 tablespoons ketchup

1 teaspoon Worcestershire sauce

2 teaspoons Dijon mustard

½ teaspoon onion powder

¼ teaspoon garlic powder

salt and floor black pepper to style

Soften butter in a small saucepan over medium warmth.

Whisk in potato starch, arrowroot or tapioca flour and stir till the combination turns into paste-like, and brown, about 3-5 minutes.

Whisk in beef broth or pan drippings steadily.

Prepare dinner and stir till no lumps stay, about 2 minutes.

Add Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and black pepper.

Prepare dinner and whisk till gravy thickens, about 5 minutes extra.

Orange Glazed Carrots


1 pound child carrots

¼ cup orange juice

3 tablespoons brown sugar

2 tablespoons butter

1 pinch salt

Place carrots in a shallow saucepan, and canopy with water. Boil till tender. Drain, and return carrots to pan.

Pour orange juice over carrots, and blend nicely. Simmer over medium warmth for about 5 minutes. Stir in brown sugar, butter, and salt. Warmth till butter and sugar soften.

Maple Roasted Brussels Sprouts with Bacon


1 pound complete Brussels sprouts

4 slices bacon, minimize into 1/2-inch items

½ teaspoon salt

¼ teaspoon freshly floor black pepper

¼ cup extra-virgin olive oil

3 tablespoons pure maple syrup

Warmth the oven to 400 levels F (200 levels C). Line a rimmed baking sheet with aluminum foil.

Trim ends off Brussels sprouts and minimize any giant ones in half. Switch to a big bowl.

Add bacon, salt, and pepper to the Brussels spouts. Drizzle olive oil and maple syrup over high and toss till sprouts are nicely coated. Switch to the ready baking sheet and unfold in a single layer.

Roast within the preheated oven till bacon is crispy and Brussels sprouts are caramelized, 20 to half-hour, stirring midway by way of.