red tablescapeFor many of us, January can have a lot of chill, gray days so it seems a perfect time to bring out the red for a little added gaiety and warmth.

ruby red dishesI fell in love with these dishes several years ago at the Rockport Antique Show.  I believe they are called Ruby Red and date back to the 1940’s and 50’s.  I don’t know whether it was the color or the shape that drew me in, but there was no question they should belong to me!

red tablescapeAs it turns out, most of what is on the table is old.  The tablecloth, which I use again and again, is vintage French.  If you look closely you can see that it has some flaws and that makes me like it all the more.  The classic thumbprint glasses are also from another era and work perfectly with the ruby red.

red tablescapeA little sass for the ladies is created with sparkling bands,

red tablescapeand the men, well, let’s keep it simpler.

red tablescapeFor that touch of whimsy, I will again use the wine bottle candelabra which has given whole new dimension to my wine choices.  Now it’s all about the label!

beef tenderOn the menu this night is beef tenderloin, always a winner at the table and quite easy to fix.  Here’s how this one was prepared.

2-4 pound beef tenderloin, trimmed and tied

kosher salt and freshly ground pepper

3-6 garlic cloves

4 bacon slices which not only add flavor but keep the meat moist

In a large skillet, brown the meat in olive oil.  When it is cooled, transfer to a roasting pan; sprinkle with salt and pepper and rub the surface with minced garlic.  Lay the bacon slices across the top and bake in a 350 oven to desired doneness or until meat thermometer registers about 175.  Remove from the oven, tent with foil and let the meat rest for about 10 minutes before slicing.  Serve with red wine sauce.

For the sauce, pour off all but about 1 T. of drippings.  Add 1 scallion, finely chopped and cook on stovetop until softened.  Add 1/2-1 c. each of good red wine and beef stock;continue cooking until the liquid is reduced by half.

With grits soufflé as a side dish, you need nothing more than a salad to make a perfect meal.  Enjoy.

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35 thoughts on “Bring Out the Red!

  1. This food looks and sounds divine! I agree, I love red in the winter, but I love red any time. Your ruby glass plates are marvelous! I have a scalloped bowl that belonged to my mother, and she always put the potato salad in it when we had company. I have seen some of these pieces from time to time at antiques shops, but (so far) never indulged. (Things can change, you know…)

    ETS

  2. Wow, that tenderloin looks good! Your table is striking and the tablecloth takes the prize for me! However, all the other pretty details like your wine candlelabra, thumbprint glasses and ruby red dishes just dance together and does bring gaiety and warmth.

  3. The tenderloin looks absolutely mouthwatering. I have a gold tablecloth with red plates and it makes me feel very festive. I’m your latest follower from Thursday Favorite Things Blog Hop! Come and say hi

    1. Thanks, Jane. Tenderloin turns out well no matter how you fix it, that is unless you burn it! BTW, got my first order from WW and had to send back….big! You were right about sizes.

  4. OK…so when you put it in the oven, you don’t put any foil over it then, right? You just wait until you take it out and then put a “tent” over it? Does that mean you crumple the foil all around the sides so nothing gets in or that you just make a little tent over it with the ends open? I ask because different people seem to have different definitions of what “tenting” is. I would love to do a beef tenderloin. I love to eat it, but I have never made it myself. (That’s what friends are for…they cook the complicated stuff, I do the table!!!) About how long does it take for the temperature to reach 175? Just a ballpark time? After you’re done answering all my questions, please pack up that tablecloth and send it to me! 🙂

    1. No foil while it’s baking. I don’t know what the proper technique for tenting is. I just loosely drape the foil over the meat. Cooking time depends on the size of the roast. This one was about 4 lbs., and it cooked for roughly 30 minutes. A smaller one might cook in as little as 20. To test degree of doneness you can cut into the meat at the center, about an inch. If you like well done, cook longer, but I suggest you leave a little pink. Go for it!

  5. Oh, I just love red. I have it dabbled all around my home. Lamps. Curtains. Accent wall. Front door. It’s a great color filled with possibilities. PS – Love your red disehs too! 🙂

  6. Oh, the plates are so pretty, you are ready for Valentines Day! I LOVE the wine bottle candelabras, how much fun. Your knives intrigue me, are they antique? My next secret wish is to get some fun flatware for tablescaping…Your tenderloin looks delicious too!
    Jenna

    1. No, Jenna, the knives are not antique. They are Laguiole made in France. I have a set that was quite expensive, but these are from TJ Maxx at a fraction of the price.

    1. Thanks, Jennifer. You know, I thought I had posted the recipe for grits soufflé, but I haven’t as I discovered today. Check back, it will be here next week. It’s a winner!

  7. Lulu, thanks for stopping by – ah, to meet new people and their blogs. Loved your candleabras and the new emphasis on the label! The charm and grace re the napkins for men and women was a delicate touch. I never noticed grits, all I saw was the beef! I quibble re the bacon at the risk of heresy – it just doesn’t do it for me, but I know others love it. Thanks!

  8. Oh you served my favorite meal!…Love the Ruby Red…I have a set of Ruby Red dishes from my mother in law…still in the box..need to take them out and use them…You set such a gorgeous table of “red”….Hope you are enjoying your “winter”…..

  9. Hi Lulu,
    I just love all that Red and your tenderloin looks fabulous! Thank you so much for celebrating TWO YEARS with FULL PLATE THURSDAY, I appreciate your visit!
    Come Back Soon
    Miz Helen

  10. Red is always so wonderful and don’t you think it photographs so well? I adore your tablecloth. it is the perfect cloth to show off the reds.

    Your tenderloin is mouthwatering. I have always been afraid to try a whole one but you make it sound so simple. Yum, Yum, with just a touch of “red”.

  11. That tablecloth is beautiful and really brings out all the red on your table. I have the same thumbprint wine stems…they go with so many dishes.
    Your tenderloin looks delicious and I am not even a steak lover!

  12. Beef tenderloin has been a favorite at our house for many years. My mother-in-love used to make one up and use it for the most luxurious steak sandwiches that I’ve ever tasted…served on buttered toasted buns…oh my! I used some of my ruby flash plates just this week. I’m saving the table for Cuisine Kathleen’s Snow and Ice challenge on the 23rd, I think. I often forget to use the goblets. Sometimes I wish that they were just a touch larger. Ours belonged to Nana. Your vintage table loth is really special! Thanks for the recipe and for inviting us for a peak. Cherry Kay

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