Juggle bells, Juggle bells, Juggle all the way!

It’s late December-four days before Christmas (how did that happen, by the way?)- I am writing this as I sit, my head covered in goo, at my magnificent colorist’s in the City. The blow dryers and ringing phones of the salon seem blissfully peaceful to me- because, unlike at home, none of them require me!

In case you hadn’t noticed, ‘tis the season for multi-tasking! I have had no time to do just one thing since before Thanksgiving. Life has been one big juggling act-gift wrapping, while card addressing, while baking, while merry making- and now, with less than a week to go, I am exhausted. No doubt you can relate.

But, it’s not over yet! There still needs to be a fabulous Christmas dinner, and perhaps New Year’s as well. But, we have time for that one. Let’s stick to Christmas. To that end, I offer a quick, but delicious crowd pleaser: Roasted Filet of Beef with a Sauce Diable.

Everyone loves a good filet- and here’s the thing of it- if cooked properly, there is nothing easier and more delicious. Throw a fantastic sauce on it, and now you’ve got something really special. This meal is a home run. The sauce can be made ahead and only takes 15 active minutes. Roast some potatoes, toss a salad and presto-chango, you have a delicious, elegant meal without killing yourself.

NOTE: The key piece to understanding how to cook a filet is that unlike most roasts, weight does not matter. Because the diameter of the filet is the same throughout, the cooking time does not change with the weight. But, if you have a thicker end, you might need to put that piece in for longer…or just have it on the rare side.

Roast Filet of Beef with Sauce Diable– Serves 10
5 lbs beef filet
olive oil
sea salt/pepper
6 cloves garlic, minced

Preheat the oven to 450 degrees.

Place the filet on a roasting pan. Drizzle with olive oil. Rub the minced garlic on top. Salt and pepper to taste. Roast the filet for 35 minutes and remove from the oven. Let rest for at least 10 minutes before slicing. Serve with Sauce Diable.

Sauce Diable
2- 10 ounce cans of beef consommé
6 scallions, white and light greens parts only, chopped
2 ounces of butter
1 T flour
2 t Worcestershire
dash (or two!) Tabasco
juice of one lemon
2 t Dijon mustard

Reduce consommé to 1 cup. In a medium sauce pan, saute scallions in butter. Mix in rest of ingredients. Whisk in consommé. Serve warm.

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