Oh, how I love the holidays!

But if you’re like me, you stress about family and friends coming to your house and making a big meal (or mess – whatever the case may be).

I think two turkey holidays in a row may be a bit much. That’s why this time around a beef tenderloin roast is in order.

It’s elegant. It’s tender. And it makes the whole house smell divine.

THAT says “holiday meal” to me.

Here’s a fantastic recipe with a full menu suggestion, including sides and dessert. You can’t go wrong with this meal.

And here is where I get my beef tenderloin roasts so I don’t have to worry that the beef might not be up to par. I KNOW it is.

There are all sorts of roasts to choose from – from Chateaubriand to prerubbed beauties. Choose what you like! It’ll all be good.

And let me know how your holiday meal turns out – minus the scene Aunt Edna made in the living room.

Photo courtesy of KansasCitySteaks.com.

Wanna be like the Biggest Loser?

You know, that show on NBC?

I do. Those folks are focused, driven and they know their stuff.

That’s partly because they have the help of some very talented trainers . . . and chefs.

That’s where we come in. Chef Rocco DiSpirito created this amazing pepper steak as a healthy, tasty meal for Season 5’s Biggest Loser contestants.

Hey, if it’s good enough for them, it’s perfect for me.

See what YOU think!

Rocco’s Pepper Steak

Serves 4

3 -1/2 cups Free-Range Chicken Broth, low sodium
fresh ground pepper and NuSalt
1 cup short-grain brown rice
1 tablespoon extra virgin olive oil
12 Anaheim peppers
Pam spray
4 5-ounce portions lean beef tenderloin
1 vidalia onion, slice thinly
5 cloves chopped garlic
3 tablespoons balsamic vinegar
3 tablespoons cornstarch
1/2 cup Trader Joe’s Fat Free Salt-Free Marinara
1/2 cup Evaporated Fat Free Milk
1/2 cup chopped fines herbs (parsley, chives, tarragon and chervil)
pinch cayenne

DIRECTIONS

1. Bring 2 cups chicken broth to a boil in a medium saucepot. Season with NuSalt and add rice. Cover, turn down heat to a very low simmer and cook for about 1 hour or until rice is tender and liquid is absorbed. Fuff rice with fork and toss with olive oil. Keep warm.

2. Char Anaheim peppers over an open flame, turning to cook evenly, until skins are mostly burnt. Place peppers in a bowl and cover with plastic wrap for about 7 minutes to steam off skin. Remove as much charred skin as possible with a paper towel. Seed peppers and cut into rings about 1/2 inch thick.

3. Heat a large sauté pan over medium-high heat. Season steaks with pepper and NuSalt and spray pan with Pam. Sauté until golden brown, about 4 minutes per side. Remove steaks from pan and keep warm.

4. Spray pan with Pam again and add onions. Sauté until onions are starting to become tender, about 5 minutes. Add garlic and sauté for another minute. Deglaze with balsamic vinegar. Add 1 cup chicken stock to the pan and bring to a simmer. Mix remaining 1/2 cup chicken stock with cornstarch to make a slurry and whisk into pan. Stir in marinara and evaporated milk and bring to a simmer. Add peppers, cayenne and simmer until vegetables are tender. Return beef to the pan to reheat, for about 2 minutes. Stir in fines herbs. Serve with rice.

Recipe and logo courtesy of NBC.com.

Doesn’t that look absolutely mouth-wateringly delicious?

This beef tenderloin with black peppercorn and mushroom sauce is a specialty at Lavendou in Dallas. Oh yum!

But — here’s the great thing — we have the recipe right here so you (and I) can make this at home!

You’ll need beef tenderloin for this recipe, and I like to use tenderloin tips — you can get them from my favorite place here.

Lavendou Recipe?Tournedos Felix Faure?Beef Tenderloin with Black Peppercorn and Mushroom Sauce

Recipe to Serve 4

The Ingredients

4- 8 oz Beef Tenderloin

2 Teaspoons of Salt

4 Teaspoons of coarse Black Peppercorns

2 Cups of  Diced  Mushroom

1 Tablespoon of Olive Oil

¼  Cup Butter

½ Cup of Cognac

½ Cup of Veal Stock

¾ Cup of Heavy cream

The Method Season both sides of each tenderloin with salt and pat them in the black peppercorns. Heat oil and butter in a large heavy skillet over high heat, and then sauté the tenderloins, 2 at the time, for 3-4 minutes on each side. Transfer the tenderloins to a heatproof dish and keep them warm in a 175 degree F oven.?In the skillet, add the mushroom, sauté for 2 minutes, until cooked. Add the tenderloin to the skillet and carefully add the cognac and flame it. Add the veal stock, then a minute after, the cream, bring to a boil for 2-3 minutes until the sauce thickens. ?Serve the tenderloin coated with the sauce with some Pommes Frites!

Photo and recipe courtesy of SavorDallas.com.