The holidays tend to stay jam packed down here in the South. From Christmas parties and church gatherings to school programs and town parades, it feels like there’s always something filling up the calendar during the holidays. We Southerners go full throttle straight through Christmas, fueled by sweet tea, casseroles, and a whole lot of holiday cheer all while keeping a smile on our faces.
When it comes to family traditions, the Christmas meal holds a special kind of magic and is just as important as Thanksgiving dinner. The table’s usually filled with recipes passed down for generations: a perfectly baked ham, creamy mac and cheese, and enough cornbread dressing to feed a small army. But let’s be honest, as much as we love it, all that cooking and preparation can be downright exhausting. And quite honestly, having the same old dishes every year gets fairly boring.
So, what if you could still serve a plate that tastes like Christmas without spending days in the kitchen or going completely over the top this year—dishes that deliver holiday flavors and heart but keeps things a little simpler? I’ve created a holiday meal that will do just that! How about a beautiful pan seared filet paired with creamy garlic mashed potatoes, black pepper roasted vegetables, and finished off with red wine and rosemary cranberry sauce that is absolutely to die for.
Pan Seared Filet Mignon
Ingredients
2-4 filet mignon steaks (about 1½ to 2 inches thick)
1 tbsp coarse sea salt
1½ tsp coarse black pepper
1 tsp garlic powder
2 tbsp high-temp olive oil (or avocado oil)
2 tbsp unsalted butter
Directions
1) Remove the filet mignons from the refrigerator about 30 minutes to an hour before cooking to let them come to room temperature. This helps them cook evenly. Pat them completely dry with paper towels for a perfect sear.
2) Combine the sea salt, cracked black pepper, and garlic powder. Season all sides of each filet evenly, pressing the seasoning lightly into the meat so it adheres.
3) Heat the olive oil in a cast-iron skillet over medium high to high heat until shimmering, it should just start to smoke slightly. Carefully place the steaks in the pan and let them sear undisturbed for 2-3 minutes on the first side, until a deep, golden brown crust forms.
4) Flip the steaks, then immediately add the butter to the pan. As the butter melts, tilt the skillet slightly and use a spoon to baste the steaks repeatedly for 1-2 minutes.
5) Continue cooking to your desired doneness.
6) Transfer the filets to a warm plate or cutting board, tent loosely with foil, and let them rest for 5 minutes. This allows the juices to redistribute and keeps every bite tender.
Creamy Garlic Mashed Potatoes
Ingredients
3 lbs red potatoes, scrubbed and quartered (leave the skins on)
1 small head of garlic (about 8-10 cloves), whole
4 tbsp unsalted butter, plus more for serving
¾ to 1 cup heavy cream, warmed
1½ tsp sea salt, plus more to taste
½ tsp cracked black pepper
Directions
1) Preheat your oven to 400°F. Slice the top off the head of garlic to expose the cloves. Drizzle lightly with olive oil, wrap in foil, and roast for 30-35 minutes, until the cloves are soft and golden. Let cool, then squeeze out the roasted garlic into a small bowl.
2) Place the quartered red potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer. Cook until fork-tender, about 15-18 minutes. Drain well.
3) Return the hot potatoes to the pot. Add roasted garlic, butter, and half of the warm cream. Begin mashing with a potato masher or hand mixer until smooth but still a little rustic, those bits of red skin add flavor and texture.
4) Slowly add the remaining cream until you reach your desired consistency. Stir in salt, black pepper. Serve.
Red Wine & Rosemary Cranberry Sauce
Ingredients
12 oz fresh or frozen whole cranberries
¾ cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
¼ cup fresh orange juice
1 tsp orange zest
½ cup granulated sugar
2 tbsp brown sugar
1 tbsp balsamic vinegar
1 small sprig of fresh rosemary
Pinch of sea salt
Optional: a crack of black pepper or a splash of vanilla extract for a nice finish
Directions
1) In a medium saucepan over medium heat, combine the red wine, orange juice, sugars, balsamic vinegar, rosemary, and salt. Bring to a simmer, stirring occasionally until the sugar dissolves, about 2-3 minutes.
2) Stir in the cranberries and continue cooking, stirring occasionally, until most of the berries have burst and the sauce begins to thicken, about 10-12 minutes.
3) Lower the heat and let the sauce simmer another 3-5 minutes, allowing it to reduce slightly. Remove the rosemary sprig. Taste and adjust, add a splash more wine for richness, a touch of sugar if too tart, or a small pinch of pepper for contrast.
4) Let the sauce cool; it will thicken as it rests. Serve warm or at room temperature spooned alongside filet mignon and creamy garlic mashed potatoes.
Black Pepper
Roasted Vegetables
Ingredients
1 bunch asparagus, trimmed
1 medium red onion, cut into wedges
8 oz baby bella mushrooms, halved
2 small zucchini, sliced into thick half-moons
2½ Tbsp olive oil
1 tsp coarse sea salt
1½ tsp coarse black pepper
½ tsp garlic powder
Directions
1) Set your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
2) Place asparagus, onion, mushrooms, and zucchini in a large bowl. Drizzle with olive oil and toss to coat evenly. Sprinkle with sea salt, coarse black pepper, and garlic powder. Toss again until every piece is well seasoned.
3) Spread the vegetables in a single layer on the baking sheet, don’t overcrowd them or they’ll steam instead of roast.
4) Roast for 20-25 minutes, tossing halfway through, until tender with golden, caramelized edges. Serve.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d!
Instagram: @Southrngritskitchen
