| Ingredients: 3 Pound(s) center cut beef tenderloin 2 1/4 Teaspoon(s) salt 1 Teaspoon(s) freshly ground black pepper 1 Teaspoon(s) baking soda 3 Pound(s) potato, red 2 Tablespoon(s) oil, olive 5 scallions 4 Clove(s) minced garlic 1 Tablespoon(s) Paprika, smoked Spanish |
Directions:
Prepare the spice rub (salt, pepper, baking soda) Pat the beef dry. Mix the spices and apply to all sides of the beef. Tie the roast every few inches. Trim off the long ends. Let beef rest at room temperature for an hour. Prep a deep-sided roasting pan with olive oil. Place the pan over two burners on medium high heat. Bloom the spices: scallion, garlic, paprika, .5 tsp salt, .25 tsp pepper, potatoes. Cook for about a minute. Turn off the heat and add a half cup water. Place the potatoes in a 425 degree oven. Cook for 15 minutes. Turn the oven down to 300 degrees. Brush the outside of the tenderloin with olive oil. Place the roast on the potatoes. Cook for 45 to 55 minutes. Halfway through cooking rotate the pan for even cooking. Take the roast out of the oven, tent with foil, and let rest for 15 minutes. Remove twine. |
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Persillade Relish (
Required ) :
3/4 Cup(s) finely chopped parsley 1 finely chopped scallions 6 Tablespoon(s) finely chopped cornichon 1/4 Cup(s) minced capers 3 Clove(s) minced garlic 1 Teaspoon(s) sugar 1/4 Teaspoon(s) salt 1/4 Teaspoon(s) freshly ground black pepper 1/2 Cup(s) oil, olive |
Directions: In a small bowl, mix parsley, scallion, cornichon and juice, capers, 3 cloves minced garlic, 1 tsp sugar, .25 tsp salt, .25 tsp pepper, .5 cup olive oil. Mix and set aside. Rinse the extra brine from the capers and mince them finely. |