12 Days of Savings - Day 11: Budget Christmas Eve Dinner

Planning a Christmas Eve dinner can sometimes pose a bit of a challenge. In my family we love to sit down and celebrate with each other by enjoying a wonderful meal, but at the same time we are always scrambling to get ready for church or wrapping last minute gifts. As much as we would love to sit down to a huge turkey dinner with all the trimmings, it just isn't possible amongst all the last minute holiday chaos.

This quick and easy recipe is the perfect solution! These steaks are an absolute treat and give any fancy steak house steak a run for its money. Best of all, they cook up quickly on the stovetop and you can serve a complete meal in less than 20 minutes! Even if we are all running around trying to get ready for church on Christmas Eve, we can still enjoy a decadent and indulgent holiday meal together.



Rosemary Steaks with Pear Nectar Sauce


4 5 ounce filet mignon steaks, 1 inch thick
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1/2 cup pear nectar
2-1/2 teaspoons all purpose flour
1-1/2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
1/2 cup heavy cream
2 teaspoons white wine vinegar
Garnishes:
2 medium red Bartlett pears, cored and sliced into thin pieces
Fresh rosemary sprigs

Season both sides of steaks with salt and pepper then set aside. Heat a heavy, medium skillet over medium high heat. When pan is hot, add olive oil. Place steaks in pan and brown both sides, turning with tongs brown sides, so steaks are nicely browned all over. This should take 3-3 1/2 minutes. Reduce heat to low, pour in pear nectar, and cover pan. Simmer 10 minutes for medium doneness. Remove steaks from pan and set on a plate to rest 6-7 minutes, tenting plate lightly with foil. Sprinkle flour into the liquid in pan and whisk until combined. Turn heat up to medium and stir in rosemary and salt. Gradually stir in cream and vinegar. Bring to a boil, and boil about 1 minute, or until thickened, whisking constantly. Turn heat to lowest setting if steaks are still resting. To serve, divide sauce evenly between 4 medium dinner plates, using about 1/4 cup sauce per plate, making a nice, even pool of sauce off to one side. Place steaks on top of sauce. Garnish plate with sliced pears and sprigs of rosemary.

This recipe is a great alternative to a fancy steakhouse dinner. It is a delicious way to indulge at home.



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Award-Winning Recipe: Better Homes and Gardens

ROSEMARY-SCENTED LEMON CURD AND MASCARPONE SANDWICH COOKIES


$5,000 Category Winner: Better Homes and Gardens "Your Best Recipe Contest"

Cookies:

1 cup unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons minced fresh rosemary
2 teaspoons grated fresh lemon rind
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Filling:

2/3 cup jarred lemon curd
2/3 cup mascarpone cheese

Garnish: 1-1/2 Tablespoons confectioner's sugar
Fresh rosemary sprigs & lemon wedges (optional)


1. Heat oven to 400 degrees. For cookies, combine butter, sugar, vanilla, rosemary, and lemon rind in a large mixer bowl. Beat at medium speed until creamy, about 2 minutes. Reduce speed to low and add flour, baking powder, and salt; beat until mixed.
2. Roll dough into 1-inch balls, making 3-1/2 dozen. Place on ungreased cookie sheets 2 inches apart. Flatten cookies to about 1/4-inch thickness. Bake for 8-9 minutes or until golden on edges. Cool 1 minute before removing to cooling rack. Cool completely.
3. Holding the flat side of cookies, spread half of cookies (21) with about 1-1/2 teaspoons of the lemon curd. Spread the other flat sides of remaining cookies with about 1-1/2 teaspoons of mascarpone. Sandwich cookies together, with one lemon side and one mascarpone side. Dust rounded top of cookie with powdered sugar. Chill cookies at least 1/2 hour, or overnight, if desired. Serve cookies chilled. Refrigerate any leftovers. To serve, place cookies on serving plate garnished with rosemary sprigs and lemon wedges, if desired. Makes 21 sandwich cookies.