Menu around beef tenderloin

[Anonymous]

I am in charge of planning Christmas dinner this year. We usually have tenderloin, scalloped potatoes, asparagus, salad and rolls. The potatoes are always a problem--they rarely get done on time and since I am lactose intolerant I can't eat them. This year I am banning them, and since asparagus is out of season I want to try something else.

Thinking of hasselback potatoes, but need other ideas for sides and/or salads. I can't have gluten, either, but am willing to make a dessert for the normals.

[Anonymous]

Plain old mashed potatoes are awfully easy to do dairy-free. Just earth balance and your favorite DF milk.

I'd recommend a kale salad or brussels sprouts

[Anonymous]

We are having tenderloin too. I cook the mashed potatoes the day before, then just heat in the oven the day of. I think they're pretty easy to modify for dairy-free. Or you could just do roasted rosemary potato wedges. Roast some vegetables too-- like cauliflower or Brussels sprouts. We're just making a green salad.

[Anonymous]

Anonymous wrote:We are having tenderloin too. I cook the mashed potatoes the day before, then just heat in the oven the day of. I think they're pretty easy to modify for dairy-free. Or you could just do roasted rosemary potato wedges. Roast some vegetables too-- like cauliflower or Brussels sprouts. We're just making a green salad.

Yep, don't bother with mashed potatoes. Do roasted red potatoes, a roasted vegetable, and a fancy salad (maybe with cranberries and walnuts or some other nice mix-ins).

[Anonymous]

I like sautéed spinach or roasted Brussel sprouts. For a starch, what about a rice pilaf?

[Anonymous]

We're doing leg of lamb and with it we'll have:

Crash potatoes: http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Roasted carrots and parsnips

Brussel sprouts with bacon and balsamic

[Anonymous]

You could substitute stock for the milk in mashed potatoes.

Or you could roast some potatoes and brussel sprouts together. You could do something like this:

http://ohsheglows.com/2012/10/08/roasted-fingerling-potatoes-and-brussels-sprouts-with-rosemary-and-garlic/

[Anonymous]

I'd do baked potatoes... Or if you want to be a little fancy double stuff. You bake the potatoes, scoop some out, mash what you scoop and pipe it back in. You then reheat before dinner. Bake a few extra so when you pipe it back in it is in around on top. I sprinkle chives on top to make them pretty.

Also green beans, blanch, stirfry with olive oil, garlic, parsley and salt. Yum.

[Anonymous]

Definitely mash with stock...and for the love of everything holy keep the skins on!

[Anonymous]

I'd say roast the potatoes. Start ahead of the tenderloin.

http://www.dcurbanmom.com/jforum/posts/list/350496.page

[Anonymous]

OP here. I would LOVE to do Brussels sprouts but no one other than me and my husband would eat them. Same goes for turnips, parsnips, etc.

Thank you for the suggestions. Thinking about roasting potatoes in duck or goose fat!

[Anonymous]

Any one have a great tenderloin recipe? Never done it before and would live to try for christmas dinner.

[Anonymous]

DO IT. The best home fries I ever made were the ones I fried in duck fat. It gives the potatoes the most incredible mouth feel.

[Anonymous]

Par-cook potato wedges in the microwave with a little water - cover the bowl with saran wrap. Then while the tenderloin is resting, toss them in the beef dripping and finish them in the oven. Insanely deslish.

[Anonymous]

The crispy potato roast on Smitten Kitchen is fabulous, and super easy if you have a mandoline.