Paula Deen’s Holiday Tenderloin and Pecan Cookies

I don’t know about y’all but I love Southern belle (and chef), Paula Deen.  Yeah, her food is not going to make it on to my Weight Watchers Points menu too often but, sometimes, you’ve just gotta indulge!!!

What’s Paula making now?  Soy-rubbed beef tenderloin, chased with delicious pecan cookies. The recipes are from her new cookbook, “Christmas with Paula Deen: Recipes and Stories from My Favorite Holiday.”  Give ‘em a try (recipes courtesy of the Today show):

Soy-Rubbed Tenderloin (Serves 10 to 12)

This is really so simple. I buy a whole tenderloin when it goes on sale and have it cut in two. I fix one that night and freeze the other for a special occasion.

INGREDIENTS

• One 4- to 5-pound beef tenderloin
• 1/2 cup soy sauce
• Freshly ground black pepper

DIRECTIONS

Allow the beef to stand at room temperature for 1 hour. Preheat the oven to 425 degrees F. Place the tenderloin in a 13 by 9-inch glass baking dish and rub all over with the soy sauce. Rub the meat all over with a generous amount of black pepper.

Roast the tenderloin for 45 to 50 minutes, depending on the degree of doneness you prefer. (Using a meat thermometer, 125 degrees F is rare; 135 degrees F is medium rare; and 140 degrees F is medium.)

Remove from the oven and allow the meat to rest for 15 minutes before you slice it.

More after the jump!

Pecan Dreams (Makes 25 squares)

Taste one of these and you’ll see why we call them dreams!

INGREDIENTS

• 1 1/2 cups confectioner’s sugar
• 1 cup all-purpose flour
• One 8-ounce package cream cheese
• 1/2 cup (1 stick) butter, softened
• 1 cup chopped pecans
• 1 cup whipping cream
• 2 tablespoons granulated sugar
• 1 cup Heath Bits o’ Brickle Toffee Bits

DIRECTIONS

Preheat the oven to 350 degrees F. Lightly grease a 9-inch square baking pan.

Stir together the confectioners’ sugar and flour in a bowl. Using a pastry cutter or fork, cut the cream cheese and butter into the fl our mixture until crumbly. Press the dough into the prepared pan, distributing evenly. Pour the nuts over and press into the dough. Bake for 30 minutes. Remove from the oven and let cool completely.

While the base is cooling, make the topping: Whip the cream and granulated sugar together with a handheld electric mixer until stiff; fold in the toffee bits. Spread over the base. Cut into squares. Store in the refrigerator.