Click here to watch Chef George preparing Herbed Beef Tenderloin with Tawny Port Sauce.

Do you want to go beyond serving a turkey or ham this holiday and treat your guests to something more opulent, like filet mignon? Then you'll love this month's webcast, where Chef George prepares his signature dish--Herbed Beef Tenderloin with Tawny Port Sauce. Chef George's easy herb rub with fresh thyme and rosemary along with wine-marinated peppercorns, really brings out the flavor of Stew's fork-tender filet mignon, and the accompanying tawny port sauce will wow your guests. This dish may just become a new holiday tradition.

Below is the beef tenderloin recipe Chef George demonstrates in the webcast, along with the featured side dishes.

Herbed Beef Tenderloin with Tawny Port Sauce
From Stew Leonard's Winning Recipes Cookbook
2 shallots, minced
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon freeze-dried pink peppercorns, crushed
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon ground black pepper
1 trimmed beef tenderloin (4 to 5 pounds)
2 cups beef broth
½ cup tawny port sauce
4 tablespoons butter, cut into pieces

Preheat the oven to 400ºF. In a small bowl, combine the shallots, thyme, rosemary, and peppercorns, stirring to blend well. Remove 1 teaspoon of the herb mixture and place in a small saucepan. Set aside. Add the oil, salt, and pepper into the bowl with the herb mixture, blending to form a paste. Rub the herb mixture over the beef roast and place the roast in the center of a roasting pan. Roast the beef for 30 minutes, or until an instant-read thermometer inserted in the center registers 135ºF for rare, 145ºF for medium-rare, or 160ºF for medium well-done. Meanwhile, add the broth and port to the saucepan with the herb mixture. Place over high heat and bring to a boil. Boil until reduced to about 1 ½ cups, about 30 minutes. When the roast is done, remove to a cutting board and let stand for 10 minutes. Pour the pan drippings into the sauce. Bring to a boil. Remove the pan from the heat and whisk in the butter. Serve with the sliced beef. Makes 8-10 servings.

Vermont Cheddar Mashed Potatoes
From Stew Leonard's Winning Recipes Cookbook
2 pounds Idaho or russet potatoes
1 ½ teaspoons salt
½ cup whole milk
2 tablespoons butter
4 ounces (1 cup) Vermont sharp cheddar cheese, shredded
¼ teaspoon pepper

Peel potatoes and cut into 2-inch pieces. Place in a large saucepan with 1 teaspoon salt and cover with water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until tender. Drain. Place the potatoes in a large bowl with milk and butter. Using a handheld potato masher or ricer, whip the potatoes until creamy. Stir in Vermont cheddar cheese, remaining ½ teaspoon salt, and pepper.

For festive plate presentation, place finished potatoes into a pastry bag (or Ziploc bag with the bottom corner cut out) and squeeze out dollops of potato along ¼ of plate perimeter.

Holiday Favorite Green Beans Almondine
From Stew Leonard's Winning Recipes Cookbook
1 pound haricot vert or French green beans, trimmed
½ teaspoon salt
2 tablespoons butter
½ small onion, minced
1 clove garlic, minced
¼ teaspoon black pepper
¼ cup slivered almonds, toasted

To toast the almonds, place in a single layer in a skillet and cook over medium-high heat, shaking the pan often until browned.

In a large skillet over high heat, bring 2 inches of water to a boil. Add the beans and salt and cook for 3 minutes, or until the beans are tender. Drain the beans. Wipe the skillet dry and place over medium-high heat. Add the butter to melt. Add the onion and cook for 3 minutes. Add the garlic and pepper and cook for 1 minute, or until lightly browned. Add the beans and almonds to the skillet, turning to coat and heat through. Makes 4 servings.