You’ll be surprised at how easy this beef tenderloin recipe is! After searing in a pan, it only takes about 30 minutes to bake off in the oven.
3-pound beef tenderloin
3 tablespoons of olive oil
1/3 cup of black peppercorns
5 sprigs each of fresh rosemary and thyme
Kosher salt to taste
1/2 cup of mashed roasted garlic
1 cup of heavy cream
4 tablespoons of sour cream
2 tablespoons of extra virgin olive oil
6 peeled and roughly chopped large yukon gold potatoes
Kosher salt and fresh cracked pepper to taste
Coat the tenderloin on all sides in olive oil, salt and pepper corns and sear it in a very large saute pan on high heat so that all sides become golden brown.
Transfer the tenderloin on to a rack in a pan and place the herb sprigs underneath the butchers twine covering the the top of the tenderloin.
Roast in the oven on 400° for 25 to 30 minutes or until the desired internal temperature is achieved. Remove the butchers twine and herb and let the beef rest for 3 to 4 minutes before slicing.
Whisk together the garlic, cream and salt and pepper and keep warm.
Next add the potatoes to a large pot of salted water and cook just until the potatoes are done, about 15 to 18 minutes.
Strain the potatoes and transfer them back to the pot and mash.
Add in the garlic cream, sour cream, olive oil, salt and pepper and mix until combined.
Serve the potatoes along side the sliced beef tenderloin.
Download Recipe PDF | Recipe created by Chef Billy Parisi