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Categories:
beef tenderloin canola oil baking potatoes carrots beef stock paprika salt garlic black pepper onion powder cayenne pepper dried leaf oregano thyme
Viewed: 55 - Published at: 5 years agoIngredients
- 1 1/4 pounds beef tenderloin, trimmed
- 2 tablespoons Essence, recipe follows
- 2 tablespoons canola oil
- 4 large baking potatoes, like russets
- 2 carrots, peeled and cut into 2-inch pieces
- 2 large turnips, peeled and halved
- 1 cup beef stock
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Method
- Preheat oven to 400 degrees.
- Season tenderloin with Essence.
- Heat a large saute pan over high heat, add the oil and sear meat well on all sides.
- Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare.
- Meanwhile "turn" vegetables, cutting them into even-sized pieces shaped like footballs.
- Cook vegetables separately in small pots of salted water just until tender, drain and cool.
- Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes.
- Remove rack from roasting pan, place pan over medium high heat and pour in stock to deglaze.
- Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce.
- Simmer and adjust seasonings, to taste.
- Add vegetables to stock to reheat.
- Slice meat in thin slices.
- To serve, present meat in "shingles", surround with vegetables and ladle sauce over.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
