Len's Recipe of the Month - December 2022

 

This is what you call a Christmas leftover.   My meal from two days ago.  And it is as elegant as it looks.   As long as you have two hundred or so dollars for the beef tenderloin, it's worth it.

Yes, two hundred dollars for this cut which is involved in a recipe I got from America's Test Kitchen.   Officially called "Beef Tenderloin and Smoky Potatoes." Another perk for this meal is you get throw it all in a single roaster.

Start with a 3-4 pound center cut beef tenderloin, preferably from a butcher who will tie it for you so as to guarantee even cooking.   Yes, it will cost around 200 bucks.

Several hours before cooking, liberally season the meat with a rub of Kosher salt, pepper, and....yes...baking soda.   The latter will help create a crust so you don't have to sear the meat.

Let it stand at room temperature for at least one hour or preferably more.

While the salt is doing its thing to infiltrate the beef, scrub about 2 to 3 pounds of small red potatoes.  Put a roasting pan on a gas burner and add it to some EVO, five minced scallions, a few cloves of minced garlic and a tablespoon of smoked paprika.   Heat the pan and let the seasoning bloom.

Put your oven at 425 degrees. Add the potatoes to the roaster and add 1/2 cup of water.   Let it get a head start in the oven by 15 to 20 minutes.

Remove the roaster.  Liberally brush some EVO over the beef and let the potatoes act as a rack for it in the pan.  Lower the oven temp to 300 degrees.

Let it cook for 45 to 55 minutes or until the internal meat temperature is 125.  Remove and tent it for 20 minutes.

You really don't need to add anything to the meat, but horseradish cream is good.   Also I made a Parsillade sauce which I will share the recipe for at another time.  As for now...guess what I had for dinner last night...

Dinner last night: Leftover beef tenderloin and potatoes.