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You could make some Korean hash/bubble and squeak with the beef and a few par boiled potatoes (use the rest for the roasties that evening) + any veggies you might have.
Just add some bulgogi marinade to the beef with some Gochujang, combine it all into a patty and crisp up in a pan. Serve with pierced poached eggs and get everyone to dig in
Tenderloin
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okay so I'm thinking of doing porchetta for the second night, marinate the meat two different ways, so you get a different flavour in the loin, than you do in the pork belly, the stuffing will be rosemary, sage, mushrooms and thyme, plus some chili and garlic.
For the day before, will do a brisket, again marinade for a couple of days beforehand, make a tomato based soup/stew, dump in some pearl barley, with dumplings to thicken, and crusty bread, should be super warming winter food, and thinking maybe some sort of poached egg, watered down version for the following morning...