Hurricane lanterns are another great option for outdoor dinners. “They add light for function, glow for ambiance, and their shape and size make them practical in windy settings,” Wilson says.
Tara’s Beef Tenderloin
1 6 to 8 lb beef tenderloin, trimmed
1 16 oz bottle of Italian dressing
8 oz. Worcestershire sauce
1/2 cup salt
1/2 cup freshly ground black pepper
2 tablespoons freshly minced garlic
1/2 stick of butter
Place beef tenderloin, dressing, and Worcestershire in a gallon bag and marinate overnight in the refrigerator. Remove beef from bag and pat off excess marinade. Coat tenderloin completely with salt and pepper. Tie into 5 sections with cooking twine. Preheat oven to 450 degrees. In a large braising pan, melt the butter on medium heat; add garlic and sauté for about 1 minute. Place tenderloin in the pan and sear on each side for approximately 4 minutes. Transfer tenderloin to a baking sheet and cook until meat reaches a temperature of 125 degrees, about 25 minutes. Let rest for 10 minutes before serving.
Warm Pear Crumble
For poached pears:
3/4 cup sugar
1 cup water
2 cups medium-dry white wine
8 Bosc pears, unpeeled but cored
1 cup flour
1/2 teaspoon baking powder
1 cup sugar
4 tablespoons coarsely ground pecans
10 tablespoons cold unsalted butter, diced, plus extra for greasing
1/2 cup pecan halves
Prepare pears: Place sugar and water in a large pot. Heat over low heat until sugar dissolves. Add wine and bring to a boil. Add pears. Place a crumpled piece of parchment paper over poaching liquid. Cover pot, lower heat, and simmer for 30 minutes. Remove pot from heat and set aside to cool.
Prepare crumble: Sift flour and baking powder into a bowl. Stir in sugar and ground pecans. Cut in butter to form rough crumbs. Do not over mix. Stir in pecan halves.
Heavily butter a 2-quart baking dish. Stand pears in dish. Sprinkle crumble mixture around pears. Bake in a preheated 375-degrees F over until crumble is brown, about 25 minutes. Serve warm.