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Quick Prep, Easy Roast

Take the stress out of preparing Christmas dinner—or any holiday meal—by roasting beef tenderloin, rack of lamb, chicken, pork, or fish

Fine Cooking Issue 89
Photos: Scott Phillips
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Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce 

Even the most enthusiastic cook occasionally balks at the prospect of preparing an elaborate holiday meal. When this happens to me, I respond by firing up the oven for any one of these lively and reliable roasts. Roasting is easy on the cook, because it requires only a minimal amount of time and toil to assemble and season, and then the oven concentrates the flavors. The roasting time depends entirely on the size and shape of whatever you’re cooking. For instance, the Fennel & Rosemary Beef Tenderloin cooks for 40 to 50 minutes, while the Orange-Roasted Salmon is ready in less than 20 minutes. Either way, roasting leaves you free to make a salad, set the table, or to just relax and enjoy the appetizing aromas filling your kitchen. Each of these recipes serves at least six, making them ideal for effortless yet elegant entertaining, or for a Sunday night supper that leaves you with delicious leftovers for a weekday meal.


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