The holidays present a wonderful excuse to show off in the kitchen. So at this time of year—for at least one night—why not pull out all the stops and make something really fancy: a stuffed crown roast of pork or a stuffed beef tenderloin, served with an elegant sauce. Though these roasts are sophisticated in both flavor and appearance, you don’t have to sacrifice your whole evening for the sake of a fabulous presentation. A few make-ahead strategies ensure that you can both impress your guests and enjoy the party.

A stuffed beef tenderloincomes together more easily than you’d think. I make a rich, earthy mushroom filling ahead of time and freeze it in a log shape. Then when I butterfly the tenderloin, all I have to do is lay the log down the center of the roast, fold the roast back up and tie it neatly. (For step-by-step how-tos, check out ourvideo在蝴蝶卷和填充里脊肉上。）您可以在一天之前做到这一点。烹饪也很简单。我没有在炉灶上灼伤肉，而是在高温下开始烤来烤箱。

购买牛里脊肉

牛柳是一个广泛使用的肉食。Try to get a center-cut piece (often referred to as a Châteaubriand) because it’s evenly thick from end to end, which makes for easy stuffing and even cooking. However, a 4-pound center-cut piece comes from a very large tenderloin, which can be hard to find. If you have this problem, then it’s fine to use the butt end (the fatter end) of the tenderloin. Just note that there’s another piece of meat attached to the side of the butt end, so when you’re butterflying the meat, cut through this extra piece first and then into the longer tenderloin piece (see photo at right). Make sure to tell your butcher that you don’t need your roast tied, and ask him to remove the “chain”—a slender, fatty piece of meat that runs along the entire side of the tenderloin. A good butcher should sell you a solid, nicely trimmed piece of meat without any gouges or slashes; the tenderloin is a pricey cut, so don’t settle for a piece that’s not in good condition.

猪肉烤猪肉是一个真正的展示震荡者，但比牛里脊肉更容易。由于您购买已经捆绑的烤肉（请参阅下面的“购买猪肉烤烤肉”），因此您要做的就是将烤肉的中心像碗一样对待，然后将其装满。与牛肉一样，我用一个非常热的烤箱开始猪肉将其变成褐色，但是我等着将其塞满直到烤掉为止。这有助于猪肉更均匀地煮熟。而且猪肉的馅料（具有培根，苹果和苹果酒的美味全美味道）也可以在前方制作。

购买猪肉烤猪肉

屠夫可以以多种方式切割猪肉的皇冠烤，所以我发现有照片（并且没有）希望我的烤看起来像我所做的事情很有帮助。

强壮的酱汁是最后的触感。In a restaurant, a rich meat stock, which takes many hours to make, is the backbone of a good sauce. To give my sauces intense flavor in less time, I punch them up with bold ingredients like port, porcini, bourbon, and cider and simmer to concentrate their flavors. If you like, make your sauce ahead, so all it will need is reheating and a few final touches.