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

November 15, 2010
Photo: Jim Franco; Styling: Lydia DeGaris Pursell

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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