Sunday night was Easter, but it was also the time for our happy crew to watch the first episode of Series 10 of the BBC's Doctor Who. The very special holiday meal for the four of us was a second go at slow-roasted beef tenderloin, which turned out just fabulous again.
To make it easier for us to focus on the show that night, I went with sides that could be left to cook without my constant attention. That led me to go with company mashed potatoes (even though we just had 'em a few nights ago) and layered green bean casserole. We were all pretty stuffed at meal's end, but that didn't stop us from launching face-first into that evening's dessert, which will be the focus of tomorrow's blog post.
"Slow-Roasted Beef Tenderloin," from J. Kenji López-Alt, Managing Culinary Director of SeriousEats.com.
"Spicy Horseradish Sauce" from "Beef Tenderloin in Wine Sauce," from The All-New Ultimate Southern Living Cookbook. Compiled and Edited by Julie Fisher Gunter. Oxmoor Press (2006), p. 295, 296.
"Company Mashed Potatoes," a Jones family favorite.
"Layered Green Bean Casserole," from my sister Allison in Rossville, Indiana.
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