Christmas Recipes for Last Minute Guests

Beef Sirloin Tip Roast

Surprise!  Just thought we’d drop by….

You’ve shopped, wrapped, cooked and baked.  Just when you think it’s time to sit back and relax….unexpected guests arrive. Now what? Don’t panic. Pick up the ingredients for these simple favourites and keep them on hand so you’ll be prepared no matter who shows up — even if they expect to stay for dinner!

Seared Beef Tenderloin on Crostini with Arugula & Parmigiano Reggiano

Simple and elegant.  This is the easiest of recipes and a real crowd pleaser.  Thinly sliced tenderloin will go a long way.  Make sure you have a roast in the freezer, a loaf of bread and some good parmesan in the fridge and you will always be prepared for unexpected guests.

Ingredients

1, 3-5 lb Beef tenderloin

Parmesan cheese

Sea salt & freshly ground black pepper
1   Baguette
Extra virgin olive oil
1-2 bunches  Arugula, washed
300 g shaved Parmigiano Reggiano or Grana Padano

Method

For the Crostini

Slice the baguette into ¼ inch slices, place on a tray and lightly toast on one side.
Remove the tray from the heat and brush the toasted side lightly with olive oil and sprinkle with sea salt.
Turn the bread over and return the tray to the oven and lightly toast the other side of the bread. Remove the tray from the oven and brush the other side lightly with olive oil.

Crostini

For the Beef Tenderloin

Heat oven to 450ºF
Season generously with sea salt and freshly ground pepper.
Heat an oven proof sauté pan on high heat, add 2-3 tablespoons of olive oil and place the tenderloin into the pan.
Sear on all sides then place into oven and roast for approximately 15 minutes.
When done remove the meat from the oven and let rest for 15 minutes,
Slice very thinly.

To Assemble

Using a vegetable peeler, shave off slices of Parmigiano Reggiano or Grana Padano
To assemble place 2-3 leaves of arugula on the crostini, then a slice of tenderloin and top with shaved Parmigiano Reggiano.
Drizzle with some of your best Extra Virgin Olive Oil.

Shortbread cookies

Freezer Shortbread

Yield: approximately 120

At first glance this recipe may appear to be a lot of work…it isn’t!  It should take you about 20 minutes to make to dough, roll it and freeze it.  You can make it when you need but your best bet is to always have a batch in the freezer.

Ingredients

1 lb  Unsalted butter, at room temperature
4  Egg yolks
1 ¾ cups Sugar
2 teaspoons Baking powder
4 cups Flour
¼ teaspoon Sea salt
2-3 Grated zest of lemons or oranges or both

Method

Preheat the oven to 350°F.
Cream together eggs, butter and sugar with an electric mixer until light yellow and fluffy
Sift the dry ingredients together
Add the grated zest and whisk to incorporate evenly.
Add the dry ingredients to the creamed butter/eggs/sugar. TIP: add the dry ingredients slowly if you don’t want a “flour” storm!
Mix until the dough come together and place on a lightly floured surface.
Separate into two and roll each into a log approximately 12 inches long.
Wrap in plastic and place in freezer for 30 minutes.
Remove from freezer and immediately, using a sharp knife, cut thin disks approximately ⅛ to ¼ inch thick.
Place on baking sheet lined with parchment paper and bake for approximately 12-14 minutes until edges just turn light golden brown in colour. Remove and cool.  Store in a cookie tin.
Just before serving you can dust with a little icing sugar if you choose.

NOTE: Make the dough ahead of time and freeze for up to 2 months.  When ready to use remove from the freezer and allow to thaw until just frozen and follow steps 9-10.