Are you worried about preparing a New Year's feast? Don't be. Chef Cat Cora has a decadent New Year's Eve menu for you. Get everything from the main course, a beef tenderloin, to a delicious dessert. Check out the recipe below.
Serves 8 (with a 3 ½-pound tenderloin) and 10 to 12 (with a 5-pound tenderloin)
1 whole beef tenderloin, (3 ½to 5 pounds)
Freshly ground black pepper
1 tablespoon dried orange rind
½ tablespoon chili powder
1 teaspoon sea salt
Basque-Style Green Sauce
6 garlic cloves, peeled and chopped
3 dried bay leaves
1 fresh poblano pepper, coarsely chopped with the seeds left in
1 fresh Serrano chile, coarsely chopped with the seeds left in
½ tablespoon sea salt
1/3 cup finely chopped fresh Italian flat-leaf parsley
¼ cup finely chopped fresh oregano
¼cup finely chopped fresh basil
¼cup sherry vinegar
¼cup olive oil
Rub the tenderloin with salt and pepper first so that is stays on the beef. Then rub the beef with the Basque blend until well coated. Let sit for 30 minutes.
Preheat the grill and preheat the oven to 450°F.
While the beef is absorbing the rub, make the green sauce by combining the garlic, bay leaves, peppers, and sea salt in a mortar and mash with a pestle until a smooth paste is formed. (If you don't have a mortar and pestle, put all the ingredients into a blender along with just a teaspoon or so of the vinegar.) Transfer to a mixing bowl and add the parsley, oregano, and basil. Whisk in the vinegar and olive oil until well combined. Set aside.
Place the meat on the hot grill and sear on all sides until caramelized, about 20 to 25 minutes. Place the beef on a rack in a roasting pan and slide it into the hot for 20 minutes for medium-rare meat.
To serve, slice the beef into ¼-inch slices, and spoon the green sauce over the beef and serve.
Sweet potatoes (1 per person)
Freshly ground pepper
Start with one large sweet potato per person ? and, if you like, roast one or two extra and make hash from them later in the week. Wash each sweet potato well and dry it with a clean dish towel. Slice each potato in half lengthwise, and don't bother peeling them.
Preheat the oven to 350°F. Pour a bit of olive oil onto a glass baking dish or standard baking sheet with sides. Pour just a little olive oil into a bowl. With your fingers, rub olive oil over each sweet potato half, both the cut side and the skin. Pour less oil than you think you'll need, and then add more to the bowl if you run low. When each potato half is coated, place it in the dish or pan, cut side up.
Chop the fresh rosemary and sprinkle the herbs over the potatoes. Sprinkle with sea salt and freshly ground pepper. Slide the pan into the oven and roast the potatoes for 40 to 50 minutes.
While the potatoes roast, roll an orange or two to get the juices flowing, and then juice the oranges and set the juice aside. (If you like, you can zest the oranges before squeezing them, and toss a tiny bit of zest into the juice.)
When the potatoes come out of the oven, score each potato using a sharp knife to make a slight checkerboard pattern. (Protect your fingers with a clean dish towel.) Spoon a little juice over each scored potato top. Don't drown them but give them a bright hit of citrus to balance the rosemary, pepper, and salt.
Allow the potatoes to cool for 10 to 20 minutes and then serve.