Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
|
Advanced Search
Menu

An Easy Christmas Dinner That Fits Into Your Christmas Day

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

If you want the focus of your Christmas day to be on time with family and friends (oh, and opening a gift or two), turn to this easy, streamlined menu. The centerpiece is filet mignons surrounded by jewel-colored roasted vegetables, with frisée salad and creamy smashed roasted potatoes on the side. It finishes with a snowy white chocolate mousse that’s fun to dress up with seasonal garnishes (try pomegranate seeds and pistachios for a particularly festive look). With just a couple quick prep tasks in advance, and some hands-off roasting two hours out, the bulk of the cooking happens in the last 30 minutes.

Menu Timeline

One Day Ahead

  • Make the base for the white chocolate mousse.

In the Morning

  • Finish and refrigerate the white chocolate mousse.
  • Assemble the salad but do not dress it.

Two Hours Ahead

  • Start the beets for the Jewel-Roasted Vegetables.

90 Minutes Ahead

  • Begin roasting the Brussels sprouts and carrots for the Jewel-Roasted Vegetables.

30 Minutes Ahead

  • Begin making the smashed potatoes.
  • Make the sauce for the Seared Filet Mignon.

20 Minutes Ahead

  • Sear and Roast the Filet Mignons.
  • Toss together the Jewel-Roasted Vegetables.
  • Dress the salad.

The Menu

What We're Cooking Now

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

© Copyright 2022 Meredith Corporation. All Rights Reserved.

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this Menu

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a Fine Cooking subscriber to access this feature.

Fine Cooking Cover

Or learn more

Already a subscriber?

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.