Keep It Simple: An EASY Menu and Design Tips For Your Next Open House
Who has the time to make a great meal and entertain a large group of people at an event in your home? I know I don’t!
I love hosting parties but to be completely honest, in the past, I often made more work for myself than needed. I always stress over my dinner because I thought that cooking an amazing meal for my guests would require much added effort. It has always been just that important to me, but these days, my meals must be both quick to make and delicious when entertaining.
““Simplicity is the keynote of all true elegance.””
OK, so let’s talk food first!
After many years of entertaining, I have come up with a few easy tips on what to serve. I have found that it isn’t quantity that matters but quality of the dish. I now serve one or two meats or a combination of meat and fish, one or two vegetables, a starch and lastly a green salad. That’s all!
The meal you serve should always depend on who your guests are. If you have children coming to your home, it may be wise to serve them some mac n cheese or simple pasta with a butter sauce. But, if you have all adults and you are having an open house with chafing dishes, food such as a roast beef tenderloin would be a great option. It is easy to make and quick. Really!
Of course, if you have vegetarians or vegan guests, you should always try to accommodate them as well. There is nothing worst then having a guest leave your home hungry because what you served isn’t on their diet. Believe me, it happens!
Tip: It is always so important to know what the diet restrictions are for those who are coming to your home for dinner. As an example, I have friends who have severe Celiac Disease, are lactose intolerant and who are allergic to nuts. Yes, at times they all come to my house at once and I must take all their dietary restrictions into consideration when planning my meal.
I rarely serve a dish with cream sauce. Why? Although many people love them, so many more either can’t eat it or prefer a healthier option. I can’t eat cream anything and so, in my house we omit those dishes.
So, how do I combat the need for a richer dish? I add a deeply rich and flavorful sauce like a yummy bordelaise or bearnaise sauce. I will add some on top of my roast when I serve it and have some additional sauce on the side for those who want more. This year I added a bordelaise sauce to my beef tenderloin that was super delicious and made from a deeply full-bodied red wine.
Hint: Did you know that you can often find these sauces already made and ready to serve especially during the holidays? Some are so good that you really shouldn’t make it yourself. This expedites your meal plan and you are no worst for buying it. Just a thought! I have done that a few times myself and it saved me so much time.
Here’s the menu I created for my last open house
Looks easy doesn’t it?
Beef Tenderloin
Roasted Potatoes
Green Beans
Bow Tie Pasta w/ Pomodoro Sauce
Arugula Salad
Beef Tenderloin with Bordelaise Sauce
Baked Ham with PINEAPPLE and Maraschino Cherry’s
Roasted Red, Yellow and Purple potatoes cooked in olive oil, garlic and rosemary
Green Beans with Almonds and Lemon Butter Sauce
Bow-tie Pasta with Home Made Wine Infused Pomodoro Sauce
Arugula Salad with Strawberry’s, Pistachios and Roughly Graded Parmesan Cheese. (strawberry dressing on the side)
Rolls and butter
Each dish was amazingly easy to make and quick! Together, the meal looks appealing and was perfect for addressing all the food groups,
Hint: When planning your meal, look for a combination of colorful vegetables that you can serve together. Here, I used multiple colored potatoes as well as vibrant green’s and reds in the other dishes. It looks visually appetizing to the eye. Use herbs such as rosemary or parsley to garnish your dishes. It’s just one more layer that is so important in the presentation of a meal. It’s really designing for the senses.
DID YOU KNOW THAT A BEEF TENDERLOIN IS THE NAME OF THE LARGE CUT OF BEEF BEFORE IT IS SLICED INTO STEAK? ONCE IT IS CUT INTO STEAKS, THOSE STEAKS ARE KNOWN BY THE FRENCH NAME,"FILET MIGNON. IN FRENCH, THIS CUT IS ALWAYS CALLED FILET DE BŒUF.
How to make Beef Tenderloin for your Holiday party?
Beef Tenderloin Roast and Bordelaise Sauce
This recipe is from the William and Sonoma Website.
Click Here> Beef Tenderloin and Bordelaise Sauce
Prepping the tenderloin is really very easy. I purchased a tenderloin that already was prepared for the oven and so it was a breeze. I also added sprigs of rosemary, thyme, sea salt and pepper.
I used a Stainless-Steel Roasting Pan with a rack so that the roast could cook evenly, and the dripping could be captured at the bottom.
How Long to Cook Beef Tenderloin Roasts?
Follow your recipe for roasting methods however, this is generalized for temperature, weight and time.
For roasts that are 2 to 3 pounds, roast at 425°F for 35 to 40 minutes for medium rare, and 45 to 50 minutes for medium done.
For tenderloin roasts weighing 4 to 5 pounds, roast at 425°F for 50 to 60 minutes for medium rare, and 60 to 70 minutes for medium.
The best way to know you’re cooking beef tenderloin to the desired doneness is to use a meat thermometer. Insert an oven-going meat thermometer into the thickest part of the roast. When the thermometer reads 135°F, your roast will be medium rare; when it reads 150°F, your tenderloin will be medium.
Now, A little on design!
When setting up an open house, be sure that the flow from one room to another is not obstructed. Place your buffet, open bar, and desserts in places where they are easily ACCESSIBLE to your guests but not in the way of traffic.
Place flowers where you know guests will venture such as the living room, dining room, kitchen and even a small bouquet in the bathroom.
I love scattering small candles of all kinds around as well because it sets the mood for a dreamy environment but, be careful of little ones. If you have children at your open house, you are better off not having them at all or putting battery operated ones in place of the real candles.
Tip: As with everything, children should always be considered when you have them at your home. Open flames, alcohol, sharp objects, flowers…all should be considered. I once catered an event where a child was walking around eating the flowers, we used for decorating our cheese patters. Thank goodness they were edible. By the time anyone noticed, she had eaten at least a few orchids. This same child had her hands in the chocolate fondue all day long….I mean both hands…oh she loved chocolate! I was thankful that the chocolate wasn’t hot enough where she would have burnt herself. All lessons learned!
My hope is that these little tidbits of event planning and styling are helpful in your next party. The menu is really very simple and can be done either the day of or before a party. It’s totally up to you.
Design with your heart™️
As with everything I post on my blogs, please feel free to comment or if you have any questions, please email me through my contact page. I welcome it anytime!
Happy entertaining my friends!
Mary
