Rania's Recipes: Christmas Dinner
Rania Harris stopped by PTL today to show off some delicious Christmas dinner recipes!
Rib-Eye Roast with Mustard and Black Pepper
For the Roast:
- 4-5 pound rib-eye roast
- 4 clove garlic, cut into slivers
- 1 cup Dijon mustard
- ¼ cup soy sauce
- 4 tablespoons coarsely ground black pepper
For the Sauce:
- ¼ cup Dijon mustard
- 1 tablespoon soy sauce
- 1 cup good quality beef stock
- 1 tablespoon cracked pepper
Directions:
To prepare the roast, cut incisions at even intervals in the surface of the meat and insert cloves of garlic. Place the meat in a roasting pan. Combine the mustard and soy sauce and spread the mixture over the roast. Top with the pepper. Let the roast sit a room temperature for up to 3 hours.
Preheat an oven to 350 degrees. Roast the meat until a meat thermometer inserted in the center of the roast reads 125 – 130 degrees for rare to medium rare, about 1-1/2 hours. Remove from the oven and let rest on a carving board, covered with aluminum foil, for 15 minutes, to keep it warm.
To make the sauce, in a small pan combine the mustard, soy sauce, beef stock and pepper with a whisk and heat through. Or, pour the stock into the degreased drippings in the roasting pan and stir to free any browned bits. Whisk in the mustard, soy sauce and pepper.
Serves: 6
Potato and Sage Gratin
- 3 cups heavy cream
- 4 cloves garlic, sliced
- 8-10 fresh sage leaves, chopped, plus whole sage leaves for garnish
- 1-1/2 teaspoons sea salt and freshly ground black pepper to taste
- ¼ teaspoon freshly ground nutmeg
- 6 large white boiling potatoes
Directions:
Preheat an oven to 375 degrees. Butter a 12-cup (3 quart) baking dish. In a saucepan, bring the cream to a boil with the garlic and sage. Lower the heat and simmer for 15 minutes. Season with salt, pepper and nutmeg.
Peel and slice the potatoes ¼ inch thick. Layer the potatoes in overlapping rows in the baking dish and pour the cream with sage and garlic over them. The cream should just cover the potatoes; if not, add a bit more.
Cover with aluminum foil and set aside for up to 2 hours. Bake for 30 minutes, then remove the foil and continue to bake until potatoes are tender but still hold their shape, about 20 minutes longer. Garnish with a few whole sage leaves to serve.
Serves: 6
