Delicious and Simple : A Succulent and Tender Roast of Beef Is Perfect for the Holiday Table

The chiming of bells, the laughter of children, freshly cut pine boughs and the aroma of holiday baking--these are some of the familiar sounds and smells of Christmas. As a culmination to this delightful season, plan something magnificent for your family feast. A succulent roast of beef included on your holiday menu will make entertaining easy. It requires little attention while slowly roasting in the oven and is easy to carve.

For a juicy and tender roast beef, be sure to serve it rare. Meat continues to cook after it has been removed from the oven. Therefore, remove the roast when the internal temperature is 135 degrees. Allow it to rest 15 to 20 minutes after removing from the oven to allow the roast to finish cooking and to make carving easier.

Choices for Christmas Dinner

Boneless sirloin tip, tenderloin, cross rib and eye of round roasts are all good choices for Christmas dinner. Offered here is a savory standing rib roast surrounded with a medley of your favorite vegetables in a tangy sauce of lemon, garlic and basil.

Beef tenderloin, with its wonderful flavor and natural tenderness, is another excellent holiday dinner choice. Roasted whole or sliced into tournedos and broiled, beef tenderloin is delicious and simple, and Sauce Basquaise makes it elegant as well. A beef tip roast rounds out our holiday suggestions. Broccoli-Stuffed Tomato Cups make a colorful and festive addition. Sprinkle with shredded Gruyere cheese for a special touch.

CHRISTMAS BEEF RIB ROAST WITH HERBED VEGETABLES

1 (4- to 6-pound) beef standing rib roast

1/4 cup olive oil

2 tablespoons chopped parsley

1 tablespoon lemon juice

1 teaspoon grated lemon peel

1 clove garlic, chopped

1 1/2 teaspoons dried basil leaves, crumbled

1/2 teaspoon salt

1/4 teaspoon black pepper

3 pounds vegetables of choice, cooked

Place roast, fat side up, in open shallow roasting pan. Do not add water or cover. Insert meat thermometer so bulb is centered in thickest part of meat. Cook at 325 degrees until thermometer registers 140 degrees for rare, 160 degrees for medium and 170 degrees for well done. (Or, allow 26 to 32 minutes per pound for rare, 34 to 38 minutes for medium and 40 to 42 minutes for well done.) If desired, to make carving easier, remove roast from oven when thermometer registers 5 degrees below desired temperature on thermometer and allow roast to rest in warm place 15 to 20 minutes before serving.

Meanwhile, combine oil, parsley, lemon juice and peel, garlic, basil, salt and pepper in container with tight-fitting lid. Shake until well mixed, then refrigerate at least 3 hours, no longer than 1 week. Pour sauce over hot cooked vegetables just before serving. Makes 8 to 12 servings.

BEEF TENDERLOIN WITH SAUCE BASQUAISE

1 (3 1/2-pound) beef tenderloin roast, tied

Sauce Basquaise

For 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 or cover. Cook roast at 425 degrees 45 to 60 minutes or until thermometer registers 135 degrees. Allow roast to rest 15 to 20 minutes before carving.

For tournedos, cut beef into slices about 1-inch thick. Grease preheated broiler pan. Broil tournedos 3 inches from heat, 3 to 4 minutes per side for rare or until desired doneness. Serve 2 or 3 tournedos per serving, depending upon size. Serve with Sauce Basquaise. Makes 10 servings.

Sauce Basquaise

3 tablespoons olive oil

3 cloves garlic, finely chopped

1 large onion, chopped

1 yellow pepper, sliced

1 sweet red pepper, sliced

1 green pepper, sliced

1 (16-ounce) can crushed tomatoes

3 tablespoons chopped parsley

1 tablespoon dried basil leaves

1 tablespoon dried oregano leaves

1 teaspoon dried thyme leaves

1/4 teaspoon red pepper flakes

Heat oil in saucepan until hot. Add garlic and onion. Cook, stirring occasionally, until onion is golden. Stir in peppers. Cook, stirring occasionally, until tender-crisp, about 3 minutes. Stir in tomatoes, parsley, basil, oregano, thyme and red pepper flakes. Cook, stirring occasionally, 10 minutes. Makes 3 1/2 cups sauce.

HOLIDAY BEEF TIP ROAST WITH BROCCOLI-STUFFED TOMATO CUPS

1 (3 1/2 to 8-pound) beef tip roast

Broccoli-Stuffed Tomato Cups

Place roast, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover. Roast at 325 degrees to desired doneness, 140 degrees for rare, 160 degrees for medium. If desired, to make carving easier, remove roast from oven about 5 degrees below desired temperature and allow roast to rest in warm place 15 to 20 minutes before serving. Serve with Broccoli-Stuffed Tomato Cups. Makes 10 to 14 servings.

Broccoli-Stuffed Tomato Cups

4 cups broccoli florets

12 small tomatoes

4 large cloves garlic, minced

1/4 cup olive oil

1 teaspoon dried rosemary leaves, crushed

1 teaspoon lemon pepper

1/2 cup shredded Gruyere cheese

Cook broccoli in boiling water in medium saucepan 5 to 8 minutes and drain. Cut zigzag edge on top edge of tomatoes, if desired. Scoop out pulp. Saute garlic in oil in large non-stick skillet 1 minute. Stir in broccoli, rosemary and lemon pepper and cook until heated through. Divide broccoli mixture evenly among tomatoes. Sprinkle cheese over broccoli. Place tomato cups in 12x7-inch baking dish. Bake at 325 degrees 10 to 15 minutes. Makes 12 servings.