How to make a gourmet holiday meal in 30-ish minutes

Looking to make a gourmet holiday meal in 30-ish minutes? Food expert Andrea Buckett has the menu that you need… and the tips to get you there.

Pan Seared Tenderloin with Shallot and Grainy Mustard Pan Sauce

Serves 4                                                                                                                     

4 centre cut tenderloin steaks 1 1/2 ” thick

½-1 tsp salt

2 tbsp canola oil

1. Remove steak from packaging and pat dry.  Season each steak generously with salt.
2. Place a large cast iron (or stainless-steel skillet) over medium-high heat and add canola oil.  Once the oil is hot, add the steaks to the pan and cook for 5-6min until the steak releases easily and is well browned.  Turn the steaks over and cook on the other side for an additional 6-8min or until a digital read thermometer reaches your desired doneness (130F) medium rare)
3. Remove the steaks from the pan and tent loosely with aluminum foil to rest for 10-15min. Slice and serve with pan sauce

Grainy Mustard Pan Sauce

3 Tbsp butter, divided

1 shallot, minced

1 cup beef stock

2 tbsp grainy mustard

1. Turn the heat down under your cast iron pan (skillet) to low. 
2. Add 1 tbsp of butter along with the shallot.  Cook for 1 min until the shallot is translucent.  
3. Add the beef stock, scrapping any bits off the bottom. Bring to a simmer and cook for 5 min.  Until the stock is reduced by half.
4. Stir in the grainy mustard and cook for an additional 1 min.
5. Stir  the remaining 2 tbsp of butter until glossy.

Serve over the sliced steak.

Crispy Mini Potatoes with Rosemary and Parmesan

680g mini potatoes, quartered

1 tbsp canola oil

½ tsp salt

2 tsp minced fresh rosemary

¼ cup grated parmesan

Preheat oven 400F

1. Add the potatoes to a bowl and toss with the canola oil.  Sprinkle them with salt and toss again. Tip them out onto a baking sheet.
2. Place them in the oven and roast for 15 min undisturbed. Flip the potatoes  and return them to the oven for another 12-15 min.  Roast again undisturbed until tender and golden brown.
3. Remove from the oven and scatter the rosemary over the potatoes and toss.  Transfer to a serving platter and shower with the parmesan cheese.  Serve immediately.

Citrus Spinach and Lentil Salad with candied pecans

1 can (540ml) lentils drained and rinsed

1 shallot, sliced into thin rings

½ cup dried cranberries

¼ tsp salt

½ cup store bought lemon-garlic salad dressing

4 cups baby spinach

3 clementines, peeled

¾ cup candied pecans, chopped

1. In a bowl combine the lentils, shallots, cranberries, salt and ¼ cup of the citrus and garlic dressing.  Toss to combine and set aside in the fridge until ready to serve.
2. Slice the peeled clementines into rounds. Cut each round into quarters. Set aside
3. Toss the baby spinach with the remaining salad dressing.  Fold in most of the clementine pieces, reserving some for garnish. 
4. Place the spinach on a serving platter.  Top with the lentil mixture and garnish with the remaining clementines and pecans.

 Tip: You can prepare the lentils in step one a day ahead.