Roasted whole beef filet is the centerpiece of this holiday-worthy meal, complemented by vibrant sides.
by Katherine Alford
If you have two ovens, you can bake the popovers and cook the meat at the same time. Otherwise, it's best to bake the popovers first, remove from their pan, and poke with a knife to keep them from getting soggy. Then rewarm them in the hot but turned-off oven while the roasted beef rests.
Wine Choices: Beef cries out for red, and those who heed the call have plenty of choices. Lockwood, a California Merlot, is big enough for the seared beef, with plenty of fruit to play off the mustard and herbs. Australian Shiraz would be good, too. Try Penfolds and Lindemans; both have a smooth oak finish and lively black-pepper flavors. To splurge, try a Pomerol like Château de Sales or a St. Emilion like Château Simard. Both of these Bordeaux have good tannins and lots of fruit, which are excellent partners for tenderloin.
For sweet sipping with the orange bundt cake, stash a bottle of late-harvest Riesling in the fridge. Greenwood Ridge from Mendocino has delicious dried peach and honey notes that would be lovely with the buttery cake's orange-rum flavors.
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