Beth’s Christmas Dinner Recipes (MINI-MENU!)

Beth’s Christmas Dinner Recipes (MINI-MENU!)

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Baked Brie
S’More Pie
Goat Cheese Tartelette Appetizers
Pumpkin Bread
Baked Scallops Au Gratin
Fancy Ham & Cheese Pinwheels Scones
Roasted Potatoes
French Apple Tart
Apple Turnovers
Elegant French Toast
Coffee Cake
Easy White Chocolate Mousse
Dad’s Chewy Chocolottas
Lobster Thermidor
Beth’s Easy Appetizers
Banana’s Foster
Easy Almond Croissants

Serves 6

3 pounds (1350 g) russet potatoes
4 tbsp (60 g) butter
1 cup (240 ml) of milk
2 tsp (10 ml) salt
1 cup (120 g) Gruyere Cheese
salt and pepper to taste
paprika to taste

Wash and peel potatoes. Cut potatoes in half and then quarters. Place in a pot of water to boil until fork tender. Drain from water and transfer into a bowl of a standing mixer (or a bowl and hand mixer works too) add butter and beat well until melted, then add milk and combine well, then season with salt.

Transfer potatoes to a heat safe casserole dish, top with cheese and top with salt, pepper and paprika.

NOTE: If making these a day ahead, cover and refrigerate. Then heat covered in a 425 degree oven, covered for 20 mins until potatoes are warmed through, then remove foil and allow cheese to brown and bubble (about 10 mins more)

If you are NOT making these the day before and potatoes are already warm or at room temperature heat uncovered at 375 for 20-25 mins until cheese is bubbling.

Serves 6

3 small yellow onions
1 eggplant
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 zucchini, sliced into coins
2 cups (300 g) whole cherry tomatoes
2 shallots, quartered
5 garlic cloves, quartered
¼ (60 ml) cup of olive oil
½ (2.5 ml) tsp salt
1 tbsp (15 ml) Herbs de Provence (or dried basil or oregano)
Freshly cracked pepper to taste

Preheat oven to 425.

Drizzle olive oil onto a large, rimmed lined sheet pan. Layer onions, eggplant, peppers, zucchini, tomatoes, shallots, garlic. Drizzle with olive oil, add salt, Herbs and pepper.

Roast, untouched for 30 minutes. Then turn occasionally with a wooden spoon for and additional 15-25 mins.

NOTE: If making this the day before, allow roasted ratatouille to cool, then cover and refrigerate and reheat, uncovered, at 425 degrees for 10 mins

Serves 6

3-lb (1350 g) beef filet, tied
2 tbsp (30 ml) fresh rosemary, minced
2 tsp (10 ml) salt
½ tsp (2.5 ml) freshly cracked pepper
2 tbsp (30 ml) of olive oil

½ cup (120 ml) red wine
2 cups (480 ml) beef stock
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) Worcestershire sauce
½ tsp (5 ml) curry powder
3 sprigs rosemary
1 tbsp (15 g) butter

Generously season the beef with salt and pepper on all sides. Then sprinkle filet with fresh rosemary, pressing the herb into the beef on all sides.

NOTE: If preparing this a day ahead, you can cover with foil and pop in the fridge. (I actually prefer doing this the day before because it gives the rosemary a chance to flavor the beef very well.

Before roasting, allow the beef to come to room temperature for at least 30 mins, no longer than 1 hour. This will allow your beef to roast at a more even rate.

Meanwhile pre-heat your oven to 425 degrees F.

Heat olive oil in a large skillet large enough to hold the filet or a heavy bottom roasting pan. Once oil is shinny place filet in the pan and sear on all sides.

Insert an oven–safe meat thermometer into the thickest part of the filet and roast in the oven until desired doneness. See guide below but this could take anywhere from 25 mins to 45 mins depending on how you like your beef.

MEDIUM 135F-140F
WELL DONE 155 and above

Heat skillet or roasting pan with pan juices over a medium flame. Add wine and deglaze the pan. Add beef stock, mustard and Worcestershire sauce.

Then add curry powder and rosemary, and allow gravy to simmer reducing down by half. At this point taste it. If it’s too concentrated add more beef broth if not enough, allow to reduce longer.

Finish by adding a pat of butter and whisking it into the gravy until smooth. Transfer t gravy boat and serve with filet.


  1. Oh jeez, that was my cousin. She stole my phone while I was watching this. This is her YouTube account so I apologize for her horrible comment.

  2. hi I’m nayab from pakistan firstly u look beatiful.tell me how can I make crispy chicken broast without eggs another tell beauty tips.thanks bye

  3. Beth!! I am planning on making this whole menu for my sisters birthday which is in a week, but we don’t like our meat red, we like it really well done, but we really want to make this! What can I do 😥😥 Thanks 😄

  4. Hi Beth.. I haven’t tried this menu, but I just tried the christmas morning breakfast menu you’ve made (on the kin community channel) for my bf parents. The pecan sticky bun is so amazing that I decided to make it again for our new year’s lunch because everybody love it so much!
    Thanks you so much for the amazing videos. Keep up the good work Beth.. Greets from NL

  5. Hey beth! I’m gonna try this menu for this year’s new year eve dinner (: does anyone have any idea what kind of dessert will go well with this menu? I wanted to make a cheesecake but I’m afraid that it would be too rich for this menu. Thank you!

  6. I’m thirteen and I made this for my family on Christmas day. It was delicious, my family were so impressed! Thanks Beth!

  7. I have a question..Where is your Video with laura from Laura in the kitchen? 🙂 i can’t find it

  8. I’m thirteen and because of you, I love to cook now!! I just love cooking with these exotic foods that taste so great!! Thank you.

  9. Beth, Merry Christmas to you and your family. I wanted to thank you for such an amazing recipe. I made the beef fillet tonight for our christmas dinner. It was the first time I ever made anything using your recipe and I wanted you to know the beef came out perfect. It was everything that I anticipated. Thanks again and God bless you xoxo

  10. Thank you Beth for another elegant dinner menu. Can you please share with us how to set the dinner table properly for entertaining guests.

  11. Beth the potato dish looks sooo delicious and decadent! Have you heard of the fondue-potato-like hybrid called "aligot?" I’m curious because you seem so well-rounded in French cuisine

  12. Beth.. Love your recipes but aluminum foil touching food is not such a good thing.. i will put parchment first then aluminum… Any other safe ideas when prepping and cooking would greatly be appreciated

  13. Hi Beth! I really love your recipes, they all worked out really great. And you’re really funny! Hope that you’re going to continue what you’re doing now!

  14. I lovef it you’re amazing. .. but I wish you’d make videos that do not include alcohol … Please take in consideration your muslim fans ^_^ love your recepies thank you

  15. Looks beautiful! Nobody in my family would eat meat that rare…….turkey maybe will be my choice


  17. I know it’s impolite to compliment a person’s possessions, but I love that china pattern! I think it suits you. It’s so cute and pretty yet elegant!

  18. Perfect!  After making a big fuss for Thanksgiving dinner, the last thing I want to do is have a repeat of all that stress for Christmas. 

  19. I wish your my mom or my mom in law I love my mom so much n she is my role model but I love all your recipe and everything you make , the tips thank you so much … I made some of your cooking here and it’s a grand slam winner ❤️❤️❤️ saying or writing thank you is not enough to express how thankful I am and find you here in YouTube . God bless you n your family .

  20. i love your menus!! <3<3 ill do a nice french christmas "week"!! becouse of you!! <3 thanks for all this awesome recepies!! :DD

  21. Thank you very much Beth I know how busy you are at shooting and editing but please don,t stop this is also great for birthdays and anniversary dinners and speecial occasions. Much blessings to you and your family.

  22. Beth, may I ask you where you got your roasting pan and what the name of it is. I am trying to find one for my husband for Christmas. Thanks so much. Merry Christmas to you and your family.

  23. This is a wonderful lunch or dinner spread for Xmas although it doesn’t look very ”mini”. Has quite a lot of work to do !!!

  24. I typically love your recipes but this kind of "having people pay for the main course" seems uber tacky as dare I say, unpleasant! Why not just have a pot luck where people bring in the sides and dessert? The thought of having my guests pay for a main course is really unpleasant not to mention repulsive with American etiquette and congeniality!

  25. Hi Beth, Thank you for this Mini-Menu & especially for the time management tips. This dinner was fun to make because I wasn’t stressing about the order to make everything. I made everything the day before & Christmas Dinner (for 6 people) turned out great. My mother-in-law is still telling me how much she liked the beef & gravy : ) Have a wonderful New Year!!

  26. that’s looks amazing and I really want to try this, this upcoming holiday season thank you!

  27. Hey beth I am totally in love with your recipies. I hav tried some of them and they have turned out really great. Thanks a are such an inspiration. good work

  28. Hello Ms. Beth! I love your personality and of course the way you prepare and cook your meals. New subscriber here from the Philippines.

  29. Beth I have to say that this Christmas dinner is amazing. I prepared yesterday for my friends and they loved everything. As a dessert I made Bananas Foster. The whole menu is very easy to prepare. Thanks once again for your help and great tips. I’m a big fan!

  30. Hi Beth, I’m thirteen years old and I made this menu for my family on Christmas Day for dinner and it was amazing.My family were really impressed! Thank you so much!

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