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This year, I vowed not to dine on lobster. Not that
I mind the expense so much, it's just that it seems
like such an easy way out every time there is something
to celebrate.
Instead, I'm opting for red meat! This particular recipe
comes from my mother, who has mastered it and also simplified
it, as is her nature.
Enjoy.
-Malin
Hansson
MENU
Mushrooms
with Shallots in a Balsamic Reduction
Beef
Tenderloin
Potatoes
Au Gratin
Silky
Chocolate Fudge Sauce with Berries and Ice Cream
TIMELINE
Early in the day
prepare potatoes au gratin. Set aside until
later.
make the fudge
An hour before the meal
prepare mushrooms and shallots
50 minutes before the
meal
put potatoes in 400-degree oven
30 minutes ahead
prepare tenderloin and sear in pan
20-25 minutes ahead
put tenderloin in oven
5 minutes ahead:
heat baguette
After dinner:
prepare dessert
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