Plan a New Year's Eve or New Year's Day dinner rooted in British tradition and serve this Beef Tenderloin Roast With Yorkshire Popovers and Stilton-Walnut Sauce. As a wealthy imperial nation of great meat-eaters since the 16th Century, England could afford to import the best foods the world had to offer.
For instance, the tender, boneless roast suggested here, is served rare, juicy and flavorful in true British royalty tradition. Yorkshire pudding, the classic British accompaniment to roast beef, is featured in individual popovers that are baked in a hot oven until golden brown and puffy. Another British-inspired accent to this holiday menu is a creamy topping of Stilton cheese, one of England's finest, and walnuts.
BEEF TENDERLOIN ROAST WITH YORKSHIRE POPOVERS
1 (4- to 6-pound) whole beef tenderloin roast
Place roast on rack in shallow roasting pan. Insert meat thermometer in roast, placing bulb or tip in center of largest muscle. Do not add water and do not cover pan.
Cook roast at 425 degrees 45 to 60 minutes or until temperature on thermometer reads 135 degrees. Allow roast to rest 15 to 20 minutes before carving. Reserve drippings for use in Yorkshire Popovers. Serve with Yorkshire Popovers and Stilton-Walnut Sauce. Makes 12 servings.
1 1/2 cups flour
1 1/2 cups milk
1/2 teaspoon salt
Reserved drippings from roast
Combine flour, milk, eggs and salt in mixing bowl and beat until smooth. Place in refrigerator. Just before using, beat again.
Combine reserved roast drippings with enough oil to make 3/4 cup and place 1 tablespoon mixture in bottom of 12 muffin cups. Heat in oven until hot. Fill each muffin cup 1/2 full with batter. Bake at 425 to 450 degrees until golden brown and puffy, about 25 minutes.
3/4 cup mayonnaise
1/2 cup crumbled Stilton blue cheese
1/2 cup chopped walnuts
1/2 cup whipping cream, whipped
Combine mayonnaise, blue cheese and walnuts. Fold in whipped cream. Cover and refrigerate at least six hours, but no longer than 48 hours. Stir before serving. Makes about 2 cups.