easy beef tenderloin. and grandma’s beef hash.

Christmas was good this year.  The out-of-towner side of the family arrived last Monday, so we soaked in a full week of family and fun–and so much food.

My mom made the most beautiful beef tenderloin Christmas Eve. She used my recipe which is really Cheryle Turner’s recipe–which I think is actually Karen Pope’s recipe. I can’t remember who should get the credit–we’ve all been making it a long time.

I love making this beef tenderloin anytime we entertain because it’s delicious and so easy. You really can’t screw it up. Plus it looks fancy. Boom.

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Fancy Beef Tenderloin

  • 1 Beef Tenderloin
  • Mayonnaise (make your own. it’s so much better.)
  • Garlic Salt
  • Lemon Pepper

Pre-heat your oven to 500 degrees. Coat the tenderloin with mayonnaise. Sprinkle garlic salt and lemon pepper generously all over the top and sides of the meat. Place your tenderloin in a roasting pan or on a cookie sheet (just make sure the cookie sheet has a little lip to catch any drippings). Leave the beef tenderloin uncovered.

Bake at 500 degrees. 15 minutes for rare, 20 minutes for medium-rare, 25 minutes for medium or 30 minutes for well-done. Turn your oven off and leave the tenderloin in the closed oven for one hour. Don’t open your oven!

After an hour, take it out and slice it up. The beef will be so tender, you can cut it with a butter knife. I serve mine with horseradish sauce (sour cream, fresh horseradish and a squeeze of lemon–all mixed to your liking) mashed potatoes, green beans with shallots and mushrooms and some rolls with butter.

Everyone will rave–we all did Christmas Eve. And if you have any left-overs (you probably won’t because it’s that good) you can fry it up with your eggs the next morning.

Or you can make Grandma’s Beef Hash. Keep reading.

. . .

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My Grandma Eleanor left each of us a little cookbook with all her favorite recipes–which were all our favorite recipes. She was a wonderful cook. And I like to think I get my mad kitchen skills from her.

Her kitchen always smelled like the three sisters–onions, celery and carrots. And her fridge was always bursting with made-from-scratch-goodies–all stored in old Cool Whip containers. She’d scribble the contents on a piece of masking tape and slap it on the lids. When we’d give her a hard time about her recycled storage containers she’d wag her finger at us and tell us she was a child of the depression. And she was–she probably saved thousands not buying any Tupperware over the years.

When we packed my grandparents up for the big move out of their old house, we laughed for an hour in that kitchen about her collection of old, ratty Cool Whip and I Can’t Believe It’s Not Butter containers–and those big Prairie Farms Ice Cream buckets we finally threw away.

I miss her all the time–especially during the holidays.

This year, my mom, aunts and I decided to use our leftover Christmas Eve beef tenderloin to make “Angie’s Favorite Beef Hash” from Grandma’s cookbook. Here’s the recipe.

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I love that this entire cookbook was typewritten by her–probably at my Grandpa’s law office while she was supposed to be working. I also love that she mispelled carrots on this particular page (she was a writer  too, so it’s ironic–but it happens to the best of us).

This is the easiest recipe. And a great way to use leftover beef–or leftover beef tenderloin.

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Throw your leftover chopped beef in a big pot. If you don’t have enough leftover meat juice to cover all the meat, add a beef gravy packet with water. I threw in some grass fed butter too. Because Grandma said to.

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Add your potatoes–make sure you chop them up small so they cook faster.

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Sauté your onions, celery and carrots in a tablespoon of grass fed butter for a few minutes.

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Throw it all together in your big pot and add some salt and pepper.

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Cover your pot and simmer everything for about 30 minutes–or until your potatoes are soft. The hash should start to thicken up pretty quickly.

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Our hash turned out perfectly–so much flavor from the good beef. And it made my kitchen smell like Grandma’s kitchen always did–that was comforting for all of us who were missing her this year.

We ate it all–but if you make it and have leftovers, just know it freezes beautifully. Especially in an old Cool Whip container. Enjoy.

. . .

This beef tenderloin (as long as you make your own mayo) and this hash (just don’t use that fake gravy packet) are both Whole30 compliant. So if you’re starting a Whole30 next month, add these to your list of recipes to try.

 

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