Page 28 - South Mississippi Living - December, 2025

DINING
Christmas Dinner Made Easy
story and photos by Chelsea Gieselmann
The holidays tend to stay jam packed down here in the South. From Christmas parties and church gatherings to school programs and town parades, it feels like there’s always something filling up the calendar during the holidays. We Southerners go full throttle straight through Christmas, fueled by sweet tea, casseroles, and a whole lot of holiday cheer all while keeping a smile on our faces.
When it comes to family traditions, the Christmas meal holds a special kind of magic and is just as important as Thanksgiving dinner. The table’s usually filled with recipes passed down for generations: a perfectly baked ham, creamy mac and cheese, and enough cornbread dressing to
feed a small army. But let’s be honest, as much as we love it, all that cooking and preparation can be downright exhausting. And quite honestly, having the same old dishes every year gets fairly boring.
So, what if you could still serve a plate that tastes like Christmas without spending days in the kitchen or going completely over the top this year— dishes that deliver holiday flavors and heart but keeps things a little simpler? I’ve created a holiday meal that will do just that! How about a beautiful pan seared filet paired with creamy garlic mashed potatoes, black pepper roasted vegetables, and finished off with red wine and rosemary cranberry sauce that is absolutely to die for.
PAN SEARED FILET MIGNON
Ingredients
2-4 filet mignon steaks (about 11⁄2 to 2 inches thick) 1 tbsp coarse sea salt
11⁄2 tsp coarse black pepper
1 tsp garlic powder
2 tbsp high-temp olive oil (or avocado oil) 2 tbsp unsalted butter
Directions
1) Remove the filet mignons from the refrigerator about 30 minutes to an hour before cooking to let them come to room temperature. This helps them cook evenly. Pat them completely dry with paper towels for a perfect sear.
2) Combine the sea salt, cracked black pepper, and garlic powder. Season all sides of each filet evenly, pressing the seasoning lightly into the meat so it adheres.
3) Heat the olive oil in a cast-iron skillet over medium high to
high heat until shimmering, it should just start to smoke slightly. Carefully place the steaks in the pan and let them sear undisturbed for 2-3 minutes on the first side, until a deep, golden brown crust forms.
4) Flip the steaks, then immediately add the butter to the pan. As the butter melts, tilt the skillet slightly and use a spoon to baste the steaks repeatedly for 1-2 minutes.
5) Continue cooking to your desired doneness.
6) Transfer the filets to a warm plate or cutting board, tent loosely
with foil, and let them rest for 5 minutes. This allows the juices to redistribute and keeps every bite tender.
28 | December 2025
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