Beef Tenderloin Roast with Smashed Potatoes.
Ingredients
- 1 pound baby potatoes, halved if large
- 1 (4 pound) beef tenderloin, trimmed of fat and tied
- 1 stick (1/2 cup) salted butter, melted
- 2 tablespoons dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, chopped
- salt and crushed black pepper
- 1/2 cup grated parmesan
- 2 tablespoons salted butter
- 2 cups sliced cremini mushrooms
- 2 cloves garlic, chopped
- 2 teaspoons chopped fresh thyme
- 1 cup marsala wine
- 2 cups heavy cream
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Instructions
- 1. Allow the beef to come to room temperature for at least 1 hour. Preheat the oven to 475° F
- 2. Arrange the potatoes on a large sheet pan or roasting pan. Place the beef in the center. If you have a roasting rack, put the beef on it.
- 3. In a bowl, mix the butter, dijon, Worcestershire sauce, thyme, and garlic. Pour the butter evenly over the beef. Season with salt and pepper. Insert a meat thermometer. Roast until the beef registers 120° F to 125° F for medium-rare/rare, about 25-40 minutes, depending on the size of your roast. I like to cook my roast to 115° F. Keep in mind it will continue to cook as it sits.
- 4. To make the cream sauce. In a skillet set over medium heat, combine the butter and mushrooms. Cook for 5 minutes, until golden. Add the garlic, thyme, salt, and pepper. Cook for 2 minutes. Add 1/4 cup marsala wine. Cook another 2 minutes until the mushrooms have caramelized. Add the remaining wine. Pour in the cream. Reduce the heat to medium-low and simmer until the sauce thickens. Season with salt and pepper. Keep warm.
- 5. Finish the beef. Remove the beef from the pan. Place onto a serving plate and cover with foil. Let rest for 10 minutes.
- 6. Finish the potatoes. Toss the potatoes in the butter on pan. Using the back of a fork or a potato masher, smash each potato. Sprinkle with parmesan. Roast until the potatoes are crispy, 10 minutes. Season with sea salt.
- 7. Slice the beef and serve with the warm cream sauce and potatoes.
Source
Original recipe: View Original
