{"id":7525,"date":"2019-01-04T17:52:39","date_gmt":"2019-01-05T00:52:39","guid":{"rendered":"http:\/\/capnbob.us\/blog\/2019\/01\/04\/whats-for-new-years-day-dinner\/"},"modified":"2019-01-04T18:13:40","modified_gmt":"2019-01-05T01:13:40","slug":"whats-for-new-years-day-dinner","status":"publish","type":"post","link":"http:\/\/capnbob.us\/blog\/2019\/01\/04\/whats-for-new-years-day-dinner\/","title":{"rendered":"What’s for New Year’s Day Dinner?"},"content":{"rendered":"

I know that this post is a few days late since we enjoyed this Holiday dinner, but here it is regardless.<\/p>\n

For many years, we have had a New Year’s Day dinner tradition of serving up a great batch of ham and 15-bean soup with a nice bakery roll. It seemed to us that a hot bowl of soup would be an appropriate meal for the usual cooler weather at this time of year. This year, however, we both are on a low-carbohydrate diet that (unfortunately) excludes legumes and bread. Our holiday tradition needed to be changed.<\/p>\n

Well, since meat has no carbs, we would prepare a roast of some sort. We decided on having a popular roast of beef tenderloin using a Chateaubriand recipe<\/a>.<\/p>\n

Preparation for the dinner starts at the butcher shop. We bought a whole beef tenderloin on sale (≈$40) and had the butcher cut it to order. We put a bunch of tenderloin steaks (Filet Mignon) and various other pieces of the tenderloin in the freezer. We had the butcher cut us a pound and a half roast from the center of the tenderloin which would be used for our Chateaubriand.<\/p>\n

Sear<\/a> Season Roast<\/a><\/p>\n

At home, the preparation was pretty simple; sear the roast in butter and extra virgin olive oil using a cast iron skillet. Reserve the pan drippings for the sauce later. Place the seared roast on a rack over an oven pan and coat with herbs and seasoning per recipe. Roast at 375° until a temperature probe in the center of the roast reads 125°. Transfer the roast to a cutting board, cover with foil and let rest for 10-15 minutes. Slice and serve the roast drizzled with the sauce. Add some lo-carb side dishes.<\/p>\n

Sliced Roast with Sauce<\/a><\/p>\n

So there it is – our revised New Year’s Day dinner tradition – Chateaubriand<\/strong>. Click on any image to enlarge and try not to drool on your keyboard.<\/p>\n","protected":false},"excerpt":{"rendered":"

I know that this post is a few days late since we enjoyed this Holiday dinner, but here it is regardless. For many years, we have...<\/p>\n","protected":false},"author":190,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[70,43,73],"tags":[],"class_list":["post-7525","post","type-post","status-publish","format-standard","hentry","category-arizona","category-food-dining","category-holidays"],"_links":{"self":[{"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/posts\/7525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/users\/190"}],"replies":[{"embeddable":true,"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/comments?post=7525"}],"version-history":[{"count":0,"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/posts\/7525\/revisions"}],"wp:attachment":[{"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/media?parent=7525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/categories?post=7525"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/capnbob.us\/blog\/wp-json\/wp\/v2\/tags?post=7525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}