40+ Best Christmas Dinner Ideas

Sliced steak with peppercorn crust and Béarnaise sauce on a wooden board.

5 from 2 votes

40+ Best Christmas Dinner Ideas

40+ best Christmas dinner ideas! Ranging from appetizers, main courses, sides, desserts, drinks and more! This is one of my favorite main dishes.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: French

Servings:

Author: Lindsey Baruch

Ingredients

For The Steak

1 New York Strip Steak
1 sprig rosemary
Freshly cracked peppercorns and salt to taste
1 tablespoons oil

For The Béarnaise Sauce

1 shallot (diced)
1 tablespoon tarragon (chopped)
1/4 cup sherry vinegar
2 egg yolks
1 tablespoons water
10 tablespoons butter
lemon juice to finish
salt and pepper to taste

Instructions

Season your steak generously with salt and pepper on all sides of the steak.
In the meantime, make your béarnaise sauce. In a saucepan, add diced shallot, and chopped tarragon with sherry vinegar. Season with salt and pepper. Bring this mixture to a boil, and then at a low simmer until the liquid has absorbed. Set aside and cool.
Once your vinegar mixture has cooled, on low heat, add in your egg yolks and water. Whisk continuously for 5-7 minutes until the yolks have doubled in size and it is a creamy and frothy texture.
Tips: *Make sure your heat is on low so you don’t scramble the eggs, and every couple minutes, remove from heat and keep whisking, controlling your heat. At this point, you shouldn’t leave your stovetop, keep whisking on and off the heat. (You can also do this on a double boiler but I prefer this method).
Once that is creamy, melt your butter in a separate pot or the microwave and slowly start adding the melted butter in sections in the egg yolk mixture. Do not add the butter all at once. Keep whisking so the butter melts in the mixture and emulsified without breaking the sauce for another 5-8 minutes.
Turn off the heat, adjust for seasoning and add a splash of lemon juice to finish off. At this point, it should be the texture of a thick creamy dressing. Set aside.
In a cast iron, heat a drizzle of oil until piping hot. Cook and sear your steak on all sides until cooked to your desired doneness. When you flip the first time, add in a sprig if rosemary. Remove, slice and serve with your béarnaise sauce!

Nutrition