Gasp! I did not make anything for Thanksgiving dinner!
Ok, well, let me clarify that. I did not hostess dinner at my house like I thought I would end up doing. But no. I was not so lucky. Thanksgiving was spent at my husband’s grandmothers house. And then my mother-in-law hostessed the day after Turkey Day at her house.
However, I just couldn’t let the holiday season go by without making something! That would’ve been just ridiculous! So I convinced my MIL to (please, please, please) allow me to bring some kind of something along. She asked I bring my bread… an oregano boule that takes a total of 22 hours to make from beginning to end. I did so and, as always, it came out super yummy. I also made my green bean casserole… you know, the traditional one that’s topped with fried onions. Seriously. That’s so basic, I don’t even consider it “cooking.”
But, I’d like to take advantage of this post by putting something out there that you may want to make to accompany your next round of holiday meals… a classic red wine reduction that goes B-E-A-U-T-I-F-U-L-L-Y with beef tenderloin. (Note: Beef tenderloin is a VERY expensive cut of meat. This rich reduction compliments it nicely, but can also be used with pretty much any cut of red meat.)
Red Wine Reduction
2 Tbsp olive oil
1 large carrot, chopped
1 stalk celery, chopped
½ of a large shallot, chopped
1 clove garlic, diced
2 Tbsp tomato paste
2 cups red wine (cheap merlot is fine)
2 cups beef broth
1 bay leaf
2-3 springs thyme
Heat oil in large pot, then add in carrot, celery, and shallot and sauté for five minutes. Add in garlic and sauté for another two minutes. Add in tomato paste, wine and beef broth and mix well (de-clump tomato paste). Add in bay leaf and thyme and simmer for 40 minutes. Remove from heat and strain with a fine mesh strainer into a bowl.
Best over beef tenderloin & mashed potatoes. (For a 2.5 lb tenderloin… roast uncovered at 425 degrees… 30 minutes for medium rare; 45 minutes for medium. Let meat rest for 10 minutes before slicing and serving.)
Enjoy! And don’t forget to invite me over!
