Beef Tenderloin with Smoky Potatoes and Persillade Relish
By Julia Collin DavisonPublished on January 20, 2018
Yield
Serves 6 to 8
Ingredients
Beef and Potatoes
1 (3-pound) center-cut beef tenderloin roast, trimmedSalt and pepper 1 teaspoon baking soda 3 tablespoons extra-virgin olive oil 3 pounds extra-small red potatoes, unpeeled5 scallions, minced4 garlic cloves, minced1 tablespoon smoked paprika ½ cup waterPersillade Relish
¾ cup minced fresh parsley ½ cup extra-virgin olive oil 6 tablespoons minced cornichons plus 1 teaspoon brine¼ cup capers, rinsed and chopped coarse1 scallion, minced3 garlic cloves, minced1 teaspoon sugar ¼ teaspoon salt ¼ teaspoon pepperBefore You Begin
Use extra-small red potatoes measuring less than 1 inch in diameter. Center-cut beef tenderloin roasts are sometimes sold as Châteaubriand.
Instructions
- Pat roast dry with paper towels. 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.
- Heat 2 tablespoons oil in large roasting pan over medium-high heat (over 2 burners, if possible) until shimmering. 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.
- 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.
- For the persillade relish While beef roasts, combine all ingredients in bowl.
- 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.
for the beef and potatoes
Yield
Serves 6 to 8Ingredients
Beef and Potatoes
1 (3-pound) 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
5 scallions, minced
4 garlic cloves, minced
1 tablespoon smoked paprika
½ cup water
Persillade Relish
¾ cup minced fresh parsley
½ cup extra-virgin olive oil
6 tablespoons minced cornichons plus 1 teaspoon brine
¼ cup capers, rinsed and chopped coarse
1 scallion, minced
3 garlic cloves, minced
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
Ingredients
Beef and Potatoes
1 (3-pound) 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
5 scallions, minced
4 garlic cloves, minced
1 tablespoon smoked paprika
½ cup water
Persillade Relish
¾ cup minced fresh parsley
½ cup extra-virgin olive oil
6 tablespoons minced cornichons plus 1 teaspoon brine
¼ cup capers, rinsed and chopped coarse
1 scallion, minced
3 garlic cloves, minced
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
Ingredients
Beef and Potatoes
1 (3-pound) 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
5 scallions, minced
4 garlic cloves, minced
1 tablespoon smoked paprika
½ cup water
Persillade Relish
¾ cup minced fresh parsley
½ cup extra-virgin olive oil
6 tablespoons minced cornichons plus 1 teaspoon brine
¼ cup capers, rinsed and chopped coarse
1 scallion, minced
3 garlic cloves, minced
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
Why This Recipe Works
For special occasions, few cuts top a beef tenderloin. This elegant roast cooks quickly and serves a crowd, and its rich, buttery slices are fork-tender. We found that a hot oven delivered rich, roasted flavor and perfectly rosy meat without overcooking this lean cut. Tying the roast helped ensure even cooking. The roast needed company, and a side dish of small whole red potatoes proved to be the perfect match. To punch up the flavor, we tossed the potatoes with smoked paprika, which added a pleasant smokiness to complement the meat, along with garlic and scallions for a deep, flavorful backbone. The tender meat needed a sauce, so we whipped up a simple yet bold persillade relish, which featured parsley, chopped capers, and minced cornichons.
Before You Begin
Use extra-small red potatoes measuring less than 1 inch in diameter. Center-cut beef tenderloin roasts are sometimes sold as Châteaubriand.
Instructions
- Pat roast dry with paper towels. 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.
- Heat 2 tablespoons oil in large roasting pan over medium-high heat (over 2 burners, if possible) until shimmering. 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.
- 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.
- For the persillade relish While beef roasts, combine all ingredients in bowl.
- 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.
for the beef and potatoes
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