Beef Tenderloin with Smoky Potatoes and Persillade Relish
Source: https://www.americastestkitchen.com/recipes/10666-beef-tenderloin-with-smoky-potatoes-and-persillade-relish?incode=MASAD00L0&ref=new_search_experience_1
Makes: 6 servings
Ingredients
1 center-cut beef tenderloin roast, trimmed
Salt and pepper
1 teaspoon baking soda
3 tablespoons extra virgin olive oil
3 pounds extra-small red potatoes, unpeeled
3 + 1 scallions, minced
4 garlic cloves, minced
1 tablespoon smoked paprika
1/2 cup water
Salt and pepper
1 teaspoon baking soda
3 tablespoons extra virgin olive oil
3 pounds extra-small red potatoes, unpeeled
3 + 1 scallions, minced
4 garlic cloves, minced
1 tablespoon smoked paprika
1/2 cup water
Persilade:
3/4 cup fresh parsley, minced
1/2 cup extra virgin olive oil
6 tablespoons cornichons plus 1 teaspoon brine, minced
1/4 cup capers, rinsed and chopped coarse
1 scallion, minced
3 garlic cloves, minced
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil
6 tablespoons cornichons plus 1 teaspoon brine, minced
1/4 cup capers, rinsed and chopped coarse
1 scallion, minced
3 garlic cloves, minced
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
1. FOR THE BEEF AND POTATOES: Use marinaded Beef Bourginone tri-tip from butcher, or prepare your own with this rub. Combine 2¼ teaspoons salt, 1 teaspoon pepper, and baking soda in small bowl. Rub salt mixture evenly over roast and let stand for 1 hour. Tuck tail end and tie roast with kitchen twine at 1½-inch intervals. Adjust oven rack to middle position and heat oven to 425 degrees.
2. Heat 2 tablespoons oil in large roasting pan over medium-high heat (over 2 burners, if possible) until shimmering. Sear beef roast on all sides in stainless pan leaving burnt bits in bottom of pan for roasting the potatoes. Remove and set aside.
3. Add potatoes, scallions, garlic, paprika, 1 teaspoon salt, and ¼ teaspoon pepper and cook until scallions are softened, about 1 minute. Off heat, stir in water, scraping up any browned bits. Transfer roasting pan to oven and roast potatoes for 15 minutes.
4. Brush remaining 1 tablespoon oil over surface of roast. Remove roasting pan from oven, stir potato mixture, and lay beef on top. Reduce oven temperature to 300 degrees. Return pan to oven and roast until beef registers 120 to 125 degrees (for medium-rare), 45 to 55 minutes, rotating roasting pan halfway through cooking. Best use with Meatr to remove from oven without over-cooking beef. Potatoes should be tender and cut easily.
5. For the persillade relish While beef roasts, combine all ingredients in bowl.
6. Remove pan from oven. Transfer roast to carving board, tent with aluminum foil, and let rest for 15 minutes. Cover potatoes in pan with foil to keep warm. Remove twine, slice into ½-inch-thick slices, and serve with potatoes and relish.
4. Brush remaining 1 tablespoon oil over surface of roast. Remove roasting pan from oven, stir potato mixture, and lay beef on top. Reduce oven temperature to 300 degrees. Return pan to oven and roast until beef registers 120 to 125 degrees (for medium-rare), 45 to 55 minutes, rotating roasting pan halfway through cooking. Best use with Meatr to remove from oven without over-cooking beef. Potatoes should be tender and cut easily.
5. For the persillade relish While beef roasts, combine all ingredients in bowl.
6. Remove pan from oven. Transfer roast to carving board, tent with aluminum foil, and let rest for 15 minutes. Cover potatoes in pan with foil to keep warm. Remove twine, slice into ½-inch-thick slices, and serve with potatoes and relish.
No comments:
Post a Comment