Easy and Elegant Gluten-Free Beef Tenderloin Dinner

Celiac.com 12/30/2022 - Looking for a change of pace for New Year's dinner? Done with turkey? Can't bother with prime rib? Looking to go big and tasty, but with minimal fuss? Try this great recipe for beef tenderloin for a dinner that will melt in your mouth. Serve it with the rest of the items on the menu below, and you've got the makings of a truly memorable gluten-free feast. 

Perfect Beef Tenderloin

Ingredients:

• 1 (3 pound) beef tenderloin roast
• ⅜ cup red wine
• ⅜ cup gluten-free soy sauce
• ½ cup melted butter
• cracked black pepper (optional)
• Fresh Rosemary for garnish

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Directions:
Heat the oven to 350 degrees F (175 degrees C).

Place roast into a shallow, glass baking dish. One at a time, pour soy sauce, red wine and melted butter over the tenderloin and optional cracked black pepper.

Bake in hot oven (350 F) for 10 minutes, then turn roast over and continue cooking, basting occasionally until the internal temperature of the roast reaches 140 degrees F (60 degrees C) for medium, 35 to 40 minutes (or cook to desired degree of doneness).

Let meat rest for 10 to 15 minutes before slicing.

Chef John's Perfect Mashed Potatoes

Ingredients:

• 3 large russet potatoes, peeled and cut in half lengthwise
• ½ cup whole milk
• ¼ cup butter
• salt and ground black pepper to taste

Directions:
Place potatoes in a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes.

Drain potatoes, then return to the pot. Turn heat to high and allow potatoes to dry for about 30 seconds. Turn off heat.

Mash potatoes with a potato masher twice around the pot, then add milk and butter. Continue to mash until smooth and fluffy. Whisk in salt and black pepper until evenly distributed, about 15 seconds.

Perfect Brown Gravy

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons potato starch, arrowroot or tapioca flour
• 1 (14 ounce) can beef broth or pan drippings
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• salt and ground black pepper to taste

Directions:
Melt butter in a small saucepan over medium heat. 

Whisk in potato starch, arrowroot or tapioca flour and stir until the mixture becomes paste-like, and brown, about 3-5 minutes. 

Whisk in beef broth or pan drippings gradually. 

Cook and stir until no lumps remain, about 2 minutes. 

Add Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and black pepper. 

Cook and whisk until gravy thickens, about 5 minutes more.

Orange Glazed Carrots

Ingredients:

• 1 pound baby carrots
• ¼ cup orange juice
• 3 tablespoons brown sugar
• 2 tablespoons butter
• 1 pinch salt

Directions:
Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.

Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

Maple Roasted Brussels Sprouts with Bacon

Ingredients:

• 1 pound whole Brussels sprouts
• 4 slices bacon, cut into 1/2-inch pieces
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 3 tablespoons pure maple syrup

Directions
Heat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.

Trim ends off Brussels sprouts and cut any large ones in half. Transfer to a large bowl.

Add bacon, salt, and pepper to the Brussels spouts. Drizzle olive oil and maple syrup over top and toss until sprouts are well coated. Transfer to the prepared baking sheet and spread in a single layer.

Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 20 to 30 minutes, stirring halfway through.