The highlight of this year's Christmas menu features a dazzling beef tenderloin and new favorites you'll crave year after year. (Serves 8)
Cherry-Pecan Brie
Tossed Greens-and-Grapes Salad
Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream
Crispy Potatoes with Fennel
Lemon-Garlic Green Beans
Easy Asiago-Olive Rolls
Chocolate Truffle Cheesecake
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.
Cherry-Pecan%20BrieTossed%20Greens-and-Grapes%20SaladPancetta-Wrapped%20Beef%20Tenderloin%20with%20Whipped%20Horseradish%20CreamCrispy%20Potatoes%20with%20FennelLemon-Garlic%20Green%20BeansEasy%20Asiago-Olive%20RollsChocolate%20Truffle%20Cheesecake){kind=link}