The highlight of this year's Christmas menu features a dazzling beef tenderloin and new favorites you'll crave year after year. (Serves 8)
","edit_created":true,"id":11096,"legacy_id":"00420000002447","name":"An Elegant Holiday Dinner Menu","profile_id":null,"ratings_count":1,"servings":null,"short_url":"http://bit.ly/ODS98X","sortable_name":"an elegant holiday dinner menu","total_ratings_score":4,"updated_at":"2013-03-28T23:37:14-04:00","average_rating":4.0,"permalink":"elegant-holiday-dinner-menu-00420000002447","editorial_menu_data":{"ad_key_value_pairs":"spec=holiday;hol=menusandparties","bitly_url":null,"body":"Get-Ahead Prep Steps
-- Stir together topping for the Brie the day before, and chill. Toast pecans up to two weeks ahead, and freeze in an airtight container.
-- Allow two days for beef tenderloin to thaw in refrigerator, if frozen.
-- Prepare Whipped Horseradish Cream eight hours before serving; cover and chill.
-- Trim and slice fennel for potatoes. Wrap in a damp paper towel, seal in a zip-top plastic freezer bag, and chill up to one day.
-- Make vinaigrette two days ahead. Cover and chill. Let stand at room temperature 30 minutes; whisk and serve.
-- Bake cheesecake one day ahead -- the texture is better when well chilled.
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