When the holidays roll around you start feeding large groups of people. There is no way to please everyone, but these delicious recipes from Chef Brian Feirstein of Capital Grille will certainly be a good start for your guests.
The beef tenderloin will be cooked to perfection for all of your guests whether they like it medium rare, or well done and the decadent sweet potatoes will have them coming back for more.
Whole Roasted Beef Tenderloin with Bourbon Teriyaki Glaze
1ea. Whole Beef Tenderloin, 5lbs. and up
Salt and Pepper To Taste
Bourbon Teriyaki Glaze
½ cup Bourbon
½ cup Chicken Stock
¾ cup Teriyaki Sauce
½ cup Soy Sauce
¾ cup Brown Sugar
¼ cup Shallots or Yellow Onion
2 sprigs Fresh Rosemary
Bring all glaze ingredients to a boil in a sauce pan. Pour half of the liquid off into a separate container and set aside to be used as a marinade later. Reduce the remaining glaze by half (syrup consistency), strain and reserve. Clean the beef tenderloin of all silver connective tissue, and marinate with the reserved unreduced glaze. Marinate for 6-12 hours, remove and season with salt and pepper. Brush the tenderloin with glaze and roast in a 375 degree oven for 15 to 20 minutes to medium rare or to desired degree of doneness. Halfway through the cooking, brush the tenderloin with more glaze, once removed from the oven, brush again with the glaze prior to serving.
Brown Sugar Sweet Potatoes
5Lbs. Sweet Potatoes, cut into ½ inch thick rounds
Salt and Pepper to taste
2 cups Brown Sugar
1 cup Butter
¾ tblsp Cinnamon
¼ tblsp Nutmeg
2 tblsp Honey
2 ea Oranges, juice and Zest
Chopped Parsley as a garnish
Par cook sweet potatoes with the skin on ¾ of the way. Bring brown sugar, butter, honey, orange juice and zest, and spices to a boil in a small sauce pan. Place pre cooked potatoes in a mixing bowl, add in brown sugar mixture; toss to coat. Spread potatoes out on a sheet pan in one layer to allow for even cooking. Bake at 375 degrees, for 5-10 minutes, or until potatoes are fully cooked. Garnish with chopped parsley and serve.
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