Christmas Dinner Recipe

Christmas Dinner Recipe

Julianne LaFon , Reporter

Christmas is only 13 days away and here is a recipe for a whole Christmas dinner so you don’t have to stress about it. This recipe involves Tenderloin Sandwiches, a Pomegranate Holiday Salad, Herb-Roasted Potatoes, Parmesan Peas, and Rolls.

First up is the Tenderloin Sandwiches


 2 whole beef tenderloins, trimmed (trimmed weight 2 1/2 to 3 1/2 pounds)

1/4 cup olive oil

1 cup crushed tri-colored peppercorns

Dinner rolls, for serving, Grainy brown mustard, for serving

Horseradish sauce, for serving


  1. Preheat the oven to 475 degrees F.
  2. Brush the tenderloins with the olive oil and then roll in the crushed peppercorns. Place the meat on a roasting pan and roast for 20 to 25 minutes. Let rest for at least 5 minutes before thinly slicing.
  3. Serve with dinner rolls, grainy mustard and horseradish sauce.

Next, is the Pomegranate Holiday Salad.


4 cups arugula

3 tablespoons chopped toasted walnuts

1 fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds, for garnish

1 orange, segmented, plus the juice squeezed from the pulp

Seeds from 1 pomegranate

1/2 red onion, thinly sliced

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper


  1. Toss the arugula, walnuts, fennel, orange segments, pomegranate seeds and onions together in a large bowl.
  2. Whisk together the Dijon, vinegar and orange juice in a small bowl. Whisk in the oil. Season with salt and pepper.
  3. Drizzle the salad with the dressing to taste. Garnish with fennel fronds and serve immediately.

Third, is the Herb-Roasted Potatoes.


2 pounds red new potatoes, quartered

1/4 cup extra-virgin olive oil

Leaves from 1/4 bunch fresh thyme



  1. Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.

And lastly, is the Parmesan Peas.

Ingredients – 

2 tablespoons canola oil

2 large shallots, diced

1 pound fresh frozen English green peas, defrosted

1 cup heavy cream

1/2 cup grated Parmesan


Freshly ground black pepper

1/4 cup freshly chopped mint leaves, optional


  1. In a large saute pan, add the oil and shallots over medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the peas and warm through. Next add the heavy cream and Parmesan and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.

And there you have it, one easy meal that all together should take 1-2 hours to cook.