We host Christmas every year. The number of people changes year to year, but usually there is a dozen of us. I like to cook and have gotten pretty adept at making a nice meal. I used to make a turkey for dinner, but the last few years we've had beef tenderloin. It's easy and fancy all at the same time.
The day before, I get all the food prepped so that all I need to do is put things into the oven an hour or so before we're going to eat on Christmas. The corn pudding and Catholic potatoes go into the warming drawer. The beef and the veggies roast in the oven. Simple.
Until the smoke started.
I opened the oven door to see what was the matter. Apparently the butter I put on the tenderloin to hold the seasoning on doesn't do well at the high temperature at which the meat is roasted.
I started the vent. And opened windows. Himself opened doors.
The smoke alarm chirped. There was a foggy haze in the living room and it was even worse upstairs.
Finally, the meat thermometer showed that the tenderloin was ready. I should have taken a photo, it was picture perfect. And, it tasted even better than it looked.
I think next year, I'll skip the butter!
AMDG
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