🍽️ A Big Dinner for 25: Family-Style Feast That Wows
Hosting a big dinner party? Here’s a perfect make-ahead menu for 25 guests — featuring tender beef tenderloin or roasted chicken, creamy mashed potatoes, roasted vegetables, a beautiful salad, and crowd-pleasing desserts. Easy, elegant, and stress-free!
🥩 Main Course (Choose One or Do a Combo):
Option 1: Roast Beef Tenderloin with Red Wine Jus
Why it works: Feeds a crowd, cooks evenly, slices easily, and feels fancy.
Ingredients (for 25 servings):
3 whole beef tenderloins (4–5 lbs each)
Olive oil, salt, pepper
Fresh rosemary and thyme
1 bottle red wine + 2 cups beef broth for jus
3 tbsp butter
Directions:
Sear tenderloins on all sides in a roasting pan.
Roast at 425°F for 20–25 minutes or until medium-rare (130°F).
Rest 15 minutes, then slice thinly.
For jus: Deglaze pan with wine, reduce by half, add broth and butter.
❤️ Sunday Tip: Slice just before serving and pour jus down the center of the platter for that “restaurant” look.
Option 2: Lemon Herb Roast Chicken (for a lighter option)
Ingredients:
10 whole chickens (cut into quarters)
Olive oil, lemon juice, garlic, rosemary, thyme, salt, pepper
Directions:
Roast at 400°F for 45–50 minutes until golden and crisp.
Arrange on large trays with lemon slices and herbs.
❤️ Sunday Tip: Combine both the beef and chicken — variety keeps everyone happy.
🥔 Side 1: Creamy Garlic Mashed Potatoes
Ingredients (for 25 servings):
10 lbs Yukon gold potatoes
2 sticks butter
2 cups heavy cream
4 cloves roasted garlic
Salt & pepper
Directions:
Boil potatoes until fork-tender.
Mash with butter, cream, and garlic.
Keep warm in a slow cooker or chafing dish.
❤️ Sunday Tip: Add a sprinkle of Parmesan before serving for an extra touch.
🥕 Side 2: Roasted Vegetables with Balsamic Glaze
Ingredients:
6 lbs carrots, 4 lbs Brussels sprouts, 3 lbs bell peppers, 3 lbs red onions
Olive oil, salt, pepper, rosemary
Balsamic glaze
Directions:
Roast veggies at 425°F until caramelized (25–30 minutes).
Drizzle with balsamic glaze before serving.
❤️ Sunday Tip: Use large sheet pans and rotate halfway through for even roasting.
🥗 Salad: Mixed Greens with Candied Pecans & Cranberries
Ingredients:
4 heads romaine or spring mix
2 cups dried cranberries
1½ cups candied pecans
1 lb crumbled feta or goat cheese
Balsamic vinaigrette
Directions:
Toss everything together right before serving.
❤️ Sunday Tip: Prep ingredients separately and mix last minute to keep it crisp.
🥖 Bread: Artisan Rolls with Honey Butter
Prep Tip: Warm store-bought rolls in the oven, serve with whipped honey butter (soft butter + honey + pinch of salt).
🍷 Beverage Pairings:
Red wine: Merlot or Cabernet Sauvignon
White wine: Chardonnay or Pinot Grigio
Non-alcoholic: Sparkling water with lemon slices and mint sprigs
🍰 Dessert: Make-Ahead Trio
1. Mini Chocolate Mousse Cups – serve in shot glasses or mini cups.
2. Lemon Bars – tangy and bright; cut into squares.
3. Fresh Berry Trifle – layers of sponge cake, whipped cream, and berries in a big glass bowl.
❤️ Sunday Tip: Offer 2–3 small dessert options instead of one large — it feels more luxurious and avoids plating chaos.
🕯️ Serving Style Ideas:
Buffet-style: Line dishes on a long table with small labels.
Family-style: Serve large platters on each table — more intimate.
Servers or helpers: If budget allows, hire one or two to handle refills and clearing.
🪩 Make-Ahead Game Plan:
1 day before: Roast vegetables, prep salad ingredients, make desserts.
Morning of: Roast meats, make potatoes, set tables.
Just before guests arrive: Warm everything, drizzle glazes, light candles, pour the wine.