TIMELINE FOR EASTER DINNER

Timeline for Sunday Easter Dinner

Beef Tenderloin with Horseradish Mayo

Green Bean Casserole

Rice Pilaf

Have your guests bring the appetizers and desserts

Saturday

Prep Beef Tenderloin

1. Remove any excess fat and silver skin from the surface of the tenderloin and tie up the tenderloin with cotton twine.  I cinch it about every 2 inches for even cooking.  You can also ask your butcher to take the silver skin off and tie it up for you (time saver).  

2. Mix the seasoned salt, lemon pepper and black pepper in a bowl, rub all over the tenderloin.  Let the beef sit on the counter covered for one hour before you saute.

3. In order to get great coloring and flavor, use a cast iron pan.  Heat the cast iron pan with the grapeseed oil over medium high heat.  Add the tenderloin and sear for 2 minutes each side.

4. After searing beef, let it sit on the counter until it cools down for at least 45 minutes.  Then cover and put in the refrigerator to finish cooking on Sunday.

Prep Green Beans

1. While the beef is resting, blanch the green beans for the casserole by adding them to boiling salted water for 3 minutes, move them to a bowl filled with cold water and ice cubes.  

2. Once cool, drain and pat dry.  Add the green beans to a container lined with paper towels and put in the refrigerator.

Prep Horseradish Mayo

1. Make horseradish mayo and leave in the refrigerator.

Set your Dinner Table

Sunday (Easter)

Morning - 9am

Green Bean Casserole

Put together the casserole in the morning and leave in the refrigerator.

Prep the Rice Pilaf - 9:30am

Put together the rice pilaf in the morning up to the point where you add the chicken broth and butter and turn off the heat.  You can let it sit on the stove covered until you are ready to cook it.   

2 Hours Before Dinner

Prep Tenderloin and rest the Green Bean Casserole on the counter

1. Add 4 tablespoons of butter in a saucepan and 2 smashed garlic cloves to a saucepan and set aside.

2. Take the beef tenderloin out of the refrigerator and onto the rack in the roasting pan to sit for 1 hour on the counter covered - add the butter to all the crevices of the beef.  Add beef broth to the pan.

3. Turn the oven to 350°F.

4. Take out the Green Bean Casserole and let sit on the counter for 20 minutes.  

1 ½ hours before Dinner

Cook the Green Bean Casserole

1. Place the Green Bean Casserole in the oven for 30-40 minutes.  

1 hour before Dinner

Cook the Beef Tenderloin

1. Turn the oven to 450°F.

2. Remove the Green Bean Casserole from the oven when it's time to add the tenderloin and cover with foil.

3. Once temperature is at 450°F add the Beef Tenderloin to the oven.  (This typically takes about 35-45 minutes to cook.  I monitor the beef’s temperature with a thermometer inserting into the thickest part of the tenderloin and I remove the beef when it reaches 125 °F as it will still continue to cook as it rests).

4. Melt the butter in the saucepan with the smashed garlic; once melted turn off heat - set aside.

5. Once the beef is done, take it out of the oven and reduce the oven to 350°F. 

6. Remove garlic cloves from the saucepan, then pour the melted butter over the beef tenderloin and tent with foil. 

20 minutes before Dinner

Pull everything together

1. Add the green bean casserole back into the oven uncovered for 10 minutes (you don't need to wait for the temp to reach 350°F).

2. The Beef Tenderloin should rest for at least 20 minutes.

3. Bring the Rice Pilaf to a boil then simmer for 15 minutes. Once cooked turn off heat and let it sit - do not remove the cover until ready to serve.

4. After the green bean casserole has been in the oven for 10 minutes, add the French’s French fried onion rings and cook for another 10 minutes or until crunchy on top.

5.  Slice the tenderloin and serve with the horseradish mayo; Green Bean Casserole and Rice Pilaf.