10 Tasty Easy Christmas Beef Recipes Perfect for Dinner

As the holiday season sparkles around us, I find myself daydreaming about the perfect Christmas dinner.

A table filled with juicy, aromatic beef dishes is always a crowd-pleaser.

From a Classic Beef Wellington to a Slow Cooker Beef Brisket, these recipes are sure to impress.

Each dish brings its own special touch, making our festive meal truly memorable.

Ready to explore some mouthwatering options?

Classic Beef Wellington

Beef Wellington is a classic dish that has stood the test of time, revered for its rich flavors and elegant presentation. Originating from England, this dish features a tender beef fillet coated with a layer of mushroom duxelles, wrapped in a delicate puff pastry, and baked to perfection.

It’s the epitome of gourmet dining and is often reserved for special occasions, such as the festive Christmas season. This recipe will guide you through creating a show-stopping Beef Wellington that will be the highlight of your holiday table.

The combination of the flaky pastry, savory mushrooms, and perfectly cooked beef creates a harmonious blend of textures and tastes. The key to the perfect Beef Wellington lies in mastering the timing and temperature to guarantee the beef is cooked to your desired doneness while maintaining the integrity of the pastry.

With a little patience and attention to detail, you can achieve restaurant-quality results at home. Here’s how to make a Classic Beef Wellington for 4-6 people.

Ingredients:

• 2 pounds beef tenderloin, trimmed and tied
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 pound mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1/4 cup dry white wine
• 1 tablespoon Dijon mustard
• 12 slices prosciutto
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Instructions:

1. Prepare the Beef:
• Season the beef tenderloin generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from the skillet and let it cool. Once cooled, brush the beef with Dijon mustard.
2. Make the Mushroom Duxelles:
• In the same skillet, melt the butter over medium heat. Add the chopped mushrooms, onion, and garlic. Cook until the mushrooms release their moisture and the mixture becomes dry, about 8-10 minutes. Stir in the white wine and cook until evaporated. Season with salt and pepper, then set aside to cool.
3. Assemble the Wellington:
• Lay a large piece of plastic wrap on a flat surface. Arrange the prosciutto slices on the wrap, overlapping them slightly to form a rectangle large enough to wrap around the beef. Spread the mushroom duxelles evenly over the prosciutto. Place the beef on top and use the plastic wrap to roll the prosciutto and duxelles around the beef, twisting the ends tightly. Chill in the refrigerator for at least 15 minutes.
4. Wrap in Puff Pastry:
• Preheat the oven to 425°F (220°C). Roll out the puff pastry on a floured surface to a size that can enclose the beef. Remove the plastic wrap from the beef and place it on the pastry. Brush the edges of the pastry with beaten egg and fold over the beef, sealing the edges. Place the Wellington seam-side down on a baking sheet. Brush the top with the remaining egg wash.
5. Bake the Wellington:
• Use a sharp knife to score the top of the pastry lightly. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef reaches an internal temperature of 125°F (51°C) for medium-rare. Remove from the oven and let rest for 10 minutes before slicing.

Extra Tips:

When preparing Beef Wellington, the quality of the beef tenderloin is essential for a tender and flavorful result. Confirm the puff pastry is well-thawed but still cold when wrapping the beef to prevent it from becoming too sticky.

If you find the pastry is browning too quickly, cover it with foil to prevent burning. Resting the Beef Wellington after baking allows the juices to redistribute, guaranteeing every slice is succulent. If you prefer a different level of doneness, adjust the cooking time accordingly.

Slow Cooker Beef Brisket

There’s nothing quite as satisfying as a tender, flavorful beef brisket, especially during the festive holiday season. Cooking brisket in a slow cooker allows the meat to become incredibly tender, absorbing all the rich flavors of the spices and sauce. This method is perfect for a Christmas gathering, as it requires minimal effort and leaves your oven free for other holiday dishes.

The slow cooking process guarantees that every bite is melt-in-your-mouth delicious, making it a memorable centerpiece for your festive feast. This Slow Cooker Beef Brisket isn’t only easy to prepare but also allows you to enjoy time with family and friends while it cooks.

With just a few simple ingredients and some patience, you can create a savory, aromatic dish that will have your guests coming back for seconds. The brisket is seasoned with a blend of spices and slow-cooked to perfection, resulting in a dish that’s both comforting and impressive. Serve it with your favorite sides and watch as it becomes a new holiday tradition.

Ingredients for 4-6 servings:

• 3 to 4-pound beef brisket
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup barbecue sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional for heat)

Cooking Instructions:

1. Prepare the Brisket: Begin by patting the brisket dry with paper towels. Season both sides with salt, pepper, and smoked paprika to enhance the meat’s natural flavors.
2. Sear the Brisket: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the brisket and sear for about 3-4 minutes on each side until a golden-brown crust forms. This step locks in the juices and adds depth to the flavor.
3. Layer the Ingredients: In the slow cooker, place the sliced onions and minced garlic at the bottom. Lay the seared brisket on top of the onions and garlic. This base will infuse the brisket with additional flavor as it cooks.
4. Prepare the Sauce: In a mixing bowl, combine beef broth, barbecue sauce, Worcestershire sauce, soy sauce, and brown sugar. Stir until the sugar dissolves completely. Pour this mixture over the brisket in the slow cooker, making sure it covers the meat evenly.
5. Cook the Brisket: Cover the slow cooker with its lid and set it to cook on low for 8-10 hours, or until the brisket is tender enough to be easily pulled apart with a fork. This long cooking time allows the brisket to soak up the flavors and become tender.
6. Rest and Slice: Once cooked, carefully remove the brisket from the slow cooker and let it rest on a cutting board for about 10 minutes. This resting time helps the juices redistribute throughout the meat. Slice the brisket against the grain for ideal tenderness.
7. Serve with Sauce: Before serving, skim off any excess fat from the surface of the sauce left in the slow cooker. You may thicken the sauce by simmering it on the stove if desired. Serve the sliced brisket with the sauce poured over the top, alongside your favorite holiday sides.

Extra Tips:

For a deeper flavor profile, consider marinating the brisket overnight in the refrigerator with the spices and sauces before cooking. If you like a smoky taste, adding a few drops of liquid smoke to the sauce can elevate the dish.

If you find the sauce too thin, use a cornstarch slurry to thicken it to your preference. Finally, remember that brisket is best sliced thinly across the grain to maximize tenderness and flavor in each bite. Enjoy this delightful dish as part of your Christmas celebration!

Herb-Crusted Prime Rib

When it comes to celebrating Christmas, few dishes evoke as much excitement and anticipation as a perfectly cooked prime rib. Herb-crusted prime rib isn’t only a show-stopping centerpiece for your holiday table, but it also brings together the rich flavors of the beef with aromatic herbs, creating a memorable dining experience.

The beauty of this dish lies in its simplicity and the way it allows the quality of the beef to shine through, enhanced by the fragrant and flavorful crust.

Preparing a herb-crusted prime rib may seem intimidating, but with a little preparation and patience, you can achieve restaurant-quality results in your own kitchen. This recipe is designed to serve 4-6 people, making it ideal for intimate family gatherings or small holiday parties.

The key is to start with a high-quality rib roast and to take your time with the preparation and cooking process to guarantee that the meat is tender, juicy, and bursting with flavor.

Ingredients (Serves 4-6):

• 5 to 6-pound bone-in prime rib roast
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon fresh thyme, minced
• 1 tablespoon Dijon mustard

Cooking Instructions:

1. Prepare the Roast: Remove the prime rib from the refrigerator and let it sit at room temperature for about 2 hours. This helps guarantee even cooking. Preheat your oven to 450°F (232°C).
2. Make the Herb Mixture: In a small bowl, combine the minced garlic, olive oil, kosher salt, black pepper, rosemary, thyme, and Dijon mustard. Mix well until you form a paste.
3. Apply the Herb Crust: Pat the prime rib dry with paper towels to remove any moisture. Rub the herb mixture all over the surface of the meat, ensuring it’s evenly coated. Press gently to help the herbs adhere to the roast.
4. Roast the Beef: Place the prime rib on a roasting rack set inside a roasting pan. Insert a meat thermometer into the thickest part of the meat, avoiding bone. Roast in the preheated oven for 20 minutes to sear the outside.
5. Adjust the Temperature: Reduce the oven temperature to 325°F (163°C) and continue roasting until the thermometer reads 125°F (52°C) for medium-rare, approximately 1.5 to 2 hours. Adjust cooking time based on desired doneness.
6. Rest the Roast: Remove the prime rib from the oven and cover it loosely with aluminum foil. Allow it to rest for 20-30 minutes. This rest period allows the juices to redistribute, resulting in a juicy and tender roast.
7. Carve and Serve: Carve the prime rib into slices of desired thickness and serve immediately, accompanied by your favorite holiday sides.

Extra Tips:

When choosing your prime rib, ask your butcher for a cut with good marbling, as this will enhance the flavor and tenderness of the meat.

If you prefer a more pronounced garlic flavor, consider adding an additional clove or two to the herb mixture.

Be sure to use a meat thermometer to accurately gauge doneness, as oven temperatures can vary.

Finally, resist the urge to cut into the roast immediately after removing it from the oven; resting is vital for achieving the best results.

Enjoy your herb-crusted prime rib with a rich red wine for an unforgettable holiday meal.

Beef Tenderloin With Red Wine Sauce

Beef Tenderloin with Red Wine Sauce is a luxurious and elegant dish perfect for your Christmas dinner. The tender, juicy beef is complemented beautifully by a rich, flavorful red wine sauce, creating a culinary masterpiece that’s sure to impress your guests. This dish pairs excellently with classic holiday sides like roasted vegetables or garlic mashed potatoes, making it a versatile and timeless choice for your festive table.

Creating this dish requires some preparation, but the results are well worth the effort. The tenderloin itself is a premium cut of beef, known for its tenderness and fine texture. When cooked to perfection, it offers a melt-in-your-mouth experience. The red wine sauce, infused with shallots and herbs, adds depth and complexity to the dish, enhancing the natural flavors of the beef. Follow the steps below to prepare this exquisite meal for 4-6 people.

Ingredients:

• 2-3 pound beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 shallots, finely chopped
• 2 cups red wine (preferably Cabernet Sauvignon or Merlot)
• 1 cup beef stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon all-purpose flour
• 1 tablespoon cold unsalted butter, diced

Instructions:

1. Prepare the Beef Tenderloin: Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and freshly ground black pepper. Heat the olive oil in a large oven-proof skillet over medium-high heat. Sear the tenderloin on all sides until it’s browned, about 8-10 minutes total.
2. Roast the Tenderloin: Transfer the skillet with the seared tenderloin to the preheated oven. Roast for about 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust the cooking time if you prefer the meat cooked to a different degree of doneness. Once done, remove from the oven, cover with aluminum foil, and let it rest for 10-15 minutes.
3. Prepare the Red Wine Sauce: While the beef is resting, make the sauce. In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped shallots and cook until softened, about 3 minutes. Stir in the flour and cook for another minute.
4. Simmer the Sauce: Pour in the red wine, beef stock, thyme sprigs, and bay leaf, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the sauce is reduced by half and thickened, about 15-20 minutes.
5. Finish the Sauce: Remove the thyme sprigs and bay leaf from the sauce. Whisk in the cold diced butter to give the sauce a silky texture. Season with salt and pepper to taste.
6. Serve: Slice the beef tenderloin into 1-inch thick pieces and arrange on a serving platter. Drizzle the red wine sauce over the slices and serve immediately, alongside your favorite side dishes.

Extra Tips:

When preparing Beef Tenderloin with Red Wine Sauce, make sure to use a high-quality cut of beef for the best results. Allowing the beef to rest after roasting is vital as it helps the juices redistribute, resulting in a juicy and tender bite.

If you prefer a thicker sauce, continue to reduce it longer, but monitor closely to avoid burning. Finally, always taste and adjust seasoning at the end to guarantee the sauce complements the beef perfectly.

Garlic and Herb Roast Beef

Celebrate the festive season with a sumptuous Garlic and Herb Roast Beef, perfect for sharing with family and friends. This dish highlights the rich, savory flavors of beef, accentuated by the aromatic blend of garlic and herbs, making it a centerpiece worthy of any Christmas feast.

The roast is prepared with a simple yet flavorful marinade that infuses the beef with a mouthwatering taste, guaranteeing that each bite is as tender as it’s delicious. To achieve the perfect roast, it’s vital to select a high-quality cut of beef, such as ribeye or sirloin, which holds up well to roasting and offers a melt-in-your-mouth texture.

The combination of fresh herbs like rosemary and thyme, along with a generous amount of garlic, creates a fragrant crust that seals in the juices, resulting in a roast that isn’t only visually appealing but also bursting with flavor. Ideal for serving a crowd, this recipe is designed to satisfy 4-6 hungry holiday guests.

Ingredients for 4-6 servings:

• 3-pound beef roast (ribeye or sirloin)
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon Dijon mustard

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 450°F (232°C). This high heat will help to create a crisp crust on the roast.
2. Prepare the Marinade: In a small bowl, combine the minced garlic, chopped rosemary, thyme, olive oil, salt, pepper, and Dijon mustard. Mix until well combined to form a paste.
3. Season the Beef: Pat the beef roast dry with paper towels to remove any excess moisture. This step is essential for a good sear. Rub the garlic and herb paste all over the beef, guaranteeing that it’s evenly coated.
4. Sear the Beef: Heat a large ovenproof skillet over medium-high heat. Once hot, add the beef roast and sear on all sides until browned, about 3-4 minutes per side. This locks in the flavors and juices.
5. Roast the Beef: Transfer the skillet with the seared roast into the preheated oven. Roast for 20 minutes at 450°F, then reduce the oven temperature to 350°F (177°C) and continue cooking for 50-60 minutes, or until the internal temperature reaches your desired doneness (135°F for medium-rare).
6. Rest the Beef: Remove the roast from the oven and transfer it to a cutting board. Cover with aluminum foil and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat.

Extra Tips:

For the best results, use a meat thermometer to accurately gauge the doneness of the beef. If you prefer your roast beef medium, aim for an internal temperature of 145°F.

Additionally, letting the beef rest before carving is essential, as it guarantees that the juices are reabsorbed, keeping the meat moist and flavorful. If you find the garlic and herb paste is browning too quickly during roasting, tent the roast with foil to prevent burning while still allowing it to cook through.

Beef Bourguignon

Beef Bourguignon, a classic French dish, is a savory and richly flavored beef stew that’s perfect for festive occasions like Christmas. This dish is traditionally made by slow-cooking beef in red wine with fragrant vegetables, herbs, and mushrooms, resulting in a tender and aromatic meal. The combination of flavors from the wine and herbs infuses into the beef, creating a luxurious and hearty dish that’s guaranteed to warm any holiday gathering.

This recipe for Beef Bourguignon serves 4-6 people and is perfect for a cozy Christmas dinner. It involves browning beef chunks to develop deep flavors, followed by simmering the meat with vegetables, herbs, and wine for several hours. The slow cooking process allows the beef to become incredibly tender and the flavors to meld together beautifully.

Ingredients

• 2 pounds beef chuck, cut into 2-inch cubes
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 slices bacon, diced
• 1 large onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 3 cups red wine (such as Burgundy or Pinot Noir)
• 2 cups beef stock
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 bay leaf
• 8-10 pearl onions, peeled
• 8 ounces mushrooms, quartered
• 3 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Beef: Season the beef cubes with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches, searing each side until browned. Transfer browned beef to a plate and set aside.
2. Cook Bacon and Vegetables: In the same pot, add diced bacon and cook until crispy. Remove bacon and set aside. Add chopped onion and carrots to the pot, cooking until soft, about 5 minutes. Stir in minced garlic and cook for another minute.
3. Thicken the Base: Sprinkle flour over the vegetables, stirring constantly for about 2 minutes to form a roux. This will help thicken the stew.
4. Deglaze with Wine: Gradually stir in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to slightly reduce.
5. Simmer the Stew: Return the beef and bacon to the pot. Add beef stock, tomato paste, thyme, and bay leaf. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (163°C). Cook for 2.5 to 3 hours until the beef is tender.
6. Prepare Pearl Onions and Mushrooms: In a skillet, melt butter over medium heat. Add pearl onions and mushrooms, cooking until golden brown and tender, about 10 minutes.
7. Combine and Serve: Once the beef is tender, add the onions and mushrooms to the stew. Stir well and simmer on the stove for another 20 minutes to let the flavors meld. Adjust seasoning with salt and pepper to taste.
8. Garnish and Serve: Remove bay leaf and sprinkle chopped parsley over the stew before serving.

Extra Tips

To guarantee the best results, use a good quality red wine as it greatly impacts the flavor of the dish. If you prefer a thicker stew, you can add a slurry of cornstarch and water towards the end of cooking.

Allow the stew to sit for a day after cooking, as the flavors develop even more with time, making it an excellent make-ahead dish for Christmas festivities. Enjoy your Beef Bourguignon with a side of creamy mashed potatoes or crusty bread for a complete meal.

Spiced Beef Pot Roast

Celebrate the festive season with a delectable Spiced Beef Pot Roast, a comforting dish that’s perfect for Christmas gatherings. This hearty recipe showcases a melt-in-your-mouth pot roast infused with aromatic spices, creating a symphony of flavors that will delight your taste buds. The beef is slow-cooked to perfection, allowing the spices to penetrate deeply, resulting in a dish that’s rich in taste and perfect for sharing with family and friends.

This Spiced Beef Pot Roast isn’t only delicious but also relatively simple to prepare, making it an excellent choice for both beginner and experienced cooks. The slow-cooking process guarantees that the beef remains tender and juicy, while the addition of spices such as cinnamon, cloves, and allspice adds a festive touch. Served with your choice of sides, this dish is sure to be a hit at any Christmas feast.

Ingredients for 4-6 servings:

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 2 bay leaves
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Beef: Season the beef chuck roast generously with salt and pepper. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
3. Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for about 2 minutes to reduce slightly.
4. Add Broth and Spices: Stir in the beef broth, tomato paste, Worcestershire sauce, ground cinnamon, ground allspice, ground cloves, and bay leaves. Mix well to combine all ingredients.
5. Return the Beef: Place the seared beef back into the pot, nestling it among the vegetables and ensuring it’s partially submerged in the liquid.
6. Cook the Pot Roast: Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Allow the beef to cook for about 3-4 hours, or until it’s fork-tender, checking occasionally to guarantee the pot roast remains moist.
7. Rest and Serve: Once cooked, remove the pot from the oven and let the beef rest for about 10 minutes. Slice the beef against the grain and serve with the cooked vegetables and a generous ladle of the rich, spiced sauce.

Extra Tips:

For an added depth of flavor, you can marinate the beef overnight in the spice mixture before cooking. Additionally, if you prefer a thicker sauce, consider removing the beef once cooked and simmering the sauce on the stove until reduced to your desired consistency.

This dish pairs beautifully with mashed potatoes or crusty bread, which can help soak up the delicious sauce. Remember, allowing the beef to rest before slicing guarantees it retains its juices, resulting in a more flavorful and tender bite.

Mongolian Beef Stir-Fry

When it comes to festive meals, Mongolian Beef Stir-Fry offers a delightful fusion of flavors that can elevate your Christmas dinner to a whole new level. This dish combines tender strips of beef with a savory and slightly sweet sauce, infused with garlic and ginger. The result is a succulent, aromatic dish that’s both satisfying and comforting.

Perfect for a family gathering or a holiday feast, this stir-fry is sure to amaze your guests with its rich and bold flavors.

This recipe for Mongolian Beef Stir-Fry is designed to serve 4-6 people, making it the perfect addition to your Christmas spread. The dish is quick to prepare, allowing you to spend more time with your loved ones and less time in the kitchen. With a few simple ingredients and straightforward steps, you can create a restaurant-quality meal that will have everyone asking for seconds.

So, gather your ingredients and get ready to enjoy a delicious and memorable Christmas dish.

Ingredients (Serving size: 4-6 people):

• 1 1/2 pounds flank steak, thinly sliced
• 1/4 cup cornstarch
• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 cup brown sugar
• 2 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 teaspoon red pepper flakes (optional)
• 4 green onions, sliced into 1-inch pieces
• Cooked rice, for serving

Cooking Instructions:

1. Prepare the Beef: Begin by slicing the flank steak thinly against the grain. Place the beef strips in a bowl and toss them with cornstarch until fully coated. Set aside for about 10 minutes; this will help tenderize the meat and create a nice crust during cooking.
2. Make the Sauce: In a small bowl, mix together soy sauce, water, and brown sugar. Stir until the sugar is completely dissolved. Set this sauce mixture aside.
3. Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef strips in batches (to avoid overcrowding) and cook for about 2-3 minutes per side until they’re browned and cooked through. Remove the cooked beef from the skillet and set it aside.
4. Stir-Fry Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, ginger, and red pepper flakes (if using). Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
5. Combine Ingredients: Return the cooked beef to the skillet and pour in the prepared sauce. Stir everything together, making sure the beef is well-coated with the sauce. Allow the mixture to simmer for 2-3 minutes until the sauce thickens.
6. Add Green Onions: Finally, add the sliced green onions to the skillet and toss to combine. Cook for an additional minute until the onions are tender-crisp.
7. Serve: Remove the skillet from heat and serve the Mongolian Beef Stir-Fry hot over a bed of cooked rice.

Extra Tips:

For a more authentic flavor, you can add a touch of sesame oil to the sauce. This will enhance the dish’s aroma and provide a subtle nutty undertone.

To guarantee even cooking, cut the beef into uniform thin slices. If you prefer more heat, feel free to adjust the amount of red pepper flakes or add some sliced fresh chili.

Remember to use high heat when stir-frying to achieve that nice sear on the beef. Enjoy your festive meal!

Pepper-Crusted Beef Filet

The Pepper-Crusted Beef Filet is a sophisticated and flavorful dish that’s perfect for any Christmas dinner. This dish highlights the natural flavors of the beef filet, enhanced by a spicy and aromatic pepper crust. The exterior is seared to perfection, creating a delicious contrast between the tender, juicy interior and the crispy, flavorful crust.

The addition of aromatic herbs and spices elevates this dish, making it a standout centerpiece on your holiday table. This recipe is designed to serve 4-6 people, making it ideal for a festive gathering. It’s a relatively simple dish to prepare, yet it offers a rich and complex flavor profile that will impress your guests.

The combination of freshly cracked black pepper, kosher salt, and a hint of garlic creates a robust seasoning that complements the beef beautifully. This dish pairs wonderfully with a variety of sides, such as roasted vegetables or creamy mashed potatoes, to complete your holiday meal.

Ingredients:

• 2 pounds beef filet (whole)
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon kosher salt
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon unsalted butter

Cooking Instructions:

1. Prepare the Beef Filet: Begin by patting the beef filet dry with paper towels. This helps to guarantee a good sear. Once dry, rub the filet all over with olive oil, then evenly coat it with the minced garlic, fresh rosemary, and thyme.
2. Season the Filet: Mix the coarsely ground black pepper and kosher salt together in a small bowl. Press this mixture onto the surface of the beef filet, confirming that all sides are well covered with the pepper and salt.
3. Preheat the Oven: Preheat your oven to 400°F (200°C). While the oven is heating, allow the seasoned beef filet to sit at room temperature for about 15 minutes. This helps the beef cook more evenly.
4. Sear the Filet: Heat a large oven-proof skillet over medium-high heat. Add the unsalted butter to the skillet. Once the butter has melted and begins to foam, add the beef filet. Sear the filet on all sides until a golden-brown crust forms, about 3-4 minutes per side.
5. Roast the Filet: Once the filet is seared, transfer the skillet to the preheated oven. Roast the beef filet for approximately 20-25 minutes for medium-rare, or until the desired doneness is reached. Use a meat thermometer to check the internal temperature; it should read 130°F (54°C) for medium-rare.
6. Rest the Beef: Remove the skillet from the oven and transfer the filet to a cutting board. Allow it to rest for at least 10 minutes before slicing. This resting period lets the juices redistribute throughout the meat, guaranteeing a juicy and flavorful filet.

Extra Tips:

For the best results, use freshly cracked black pepper, as it offers more intense flavor compared to pre-ground pepper. If you prefer a milder pepper flavor, feel free to adjust the amount of black pepper used.

When selecting the beef filet, look for a cut that’s well-marbled, as this will enhance the tenderness and flavor of the dish. If you don’t have an oven-proof skillet, you can sear the filet in a regular skillet and then transfer it to a baking dish for roasting.

Finally, always let the meat rest after cooking to guarantee it remains succulent and juicy.

Braised Beef Short Ribs

Braised beef short ribs are a delicious and comforting dish perfect for a Christmas feast or any special occasion. This recipe involves slow-cooking the beef in a rich, flavorful sauce until it’s fall-off-the-bone tender. The process of braising infuses the meat with deep flavors from the wine, herbs, and vegetables, resulting in a savory and succulent dish that’s certain to be a hit at your holiday table.

The key to this recipe is patience, allowing the beef to cook slowly so that it absorbs the aromatic notes of garlic, thyme, and rosemary. The result is a beautifully braised short rib dish that pairs wonderfully with mashed potatoes or a crusty loaf of bread to sop up the sumptuous sauce. This recipe serves 4-6 people, making it an ideal choice for an intimate family gathering or holiday celebration.

Ingredients (Serves 4-6):

• 4 pounds beef short ribs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups red wine
• 3 cups beef stock
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tablespoon balsamic vinegar

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (165°C).
2. Season and Sear the Ribs: Season the beef short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add the ribs in batches, searing each side until browned, about 3-4 minutes per side. Remove the ribs and set aside.
3. Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables are soft. Stir in the minced garlic and cook for an additional minute.
4. Add Tomato Paste and Deglaze: Add the tomato paste to the pot, stirring well to coat the vegetables. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook until the wine is reduced by half.
5. Assemble and Braise: Return the short ribs to the pot. Add the beef stock, thyme, rosemary, and bay leaves. Guarantee the liquid covers the ribs; add more stock or water if necessary. Bring to a simmer, then cover the pot with a lid.
6. Bake in the Oven: Transfer the pot to the preheated oven and braise for 2.5 to 3 hours, or until the meat is very tender and falls off the bone.
7. Finish and Serve: Remove the pot from the oven. Discard the thyme, rosemary, and bay leaves. Stir in the balsamic vinegar. Taste and adjust seasoning if necessary. Serve the ribs with sauce and vegetables over mashed potatoes or with crusty bread.

Extra Tips:

For the best results, choose meaty short ribs with a good amount of marbling, as this will guarantee they remain juicy and flavorful during the braising process.

If you have time, prepare the dish a day in advance; this allows the flavors to meld together and makes for an even more delicious meal. Reheat gently before serving.

Additionally, consider skimming off any excess fat from the surface of the sauce for a lighter finish.