Beef Tenderloin with Smoky Potatoes and Persillade Relish

By kathryns

Ingredients

• BEEF AND POTATOES:
• 1 (3-pound) center-cut beef tenderloin roast, trimmed
• ¼ cup extra-virgin olive oil
• Salt and pepper
• 3 pounds extra-small red potatoes, unpeeled
• 5 scallions, minced
• 4 garlic cloves, minced
• 1 tablespoon smoked paprika
• 1/3 cup water
• PERSILLADE RELISH:
• ¾ cup minced fresh parsley
• ½ cup extra-virgin olive oil
• 6 tablespoons minced cornichons plus 1 teaspoon brine
• ¼ cup capers, rinsed and chopped coarse
• 1 scallion, minced
• 3 garlic cloves, minced
• 1 teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon pepper

Details

Servings 10
Preparation time 75mins
Cooking time 160mins

Preparation

Step 1

Preheat 425
1.Rub beef with s & p all over; tie at 1.5 " intervals. Let sit 1 hour at room temp.
2.Heat 2 TB olive oil in roasting pan on burners. Add scallions, garlic, paprika, s & p and bloom.
3.Add scrubbed potatoes; toss and heat 2-3 minutes. Turn off heat and move pan with potatoes into a 425 degree oven for 15 minutes. Remove pan from oven. Reduce heat to 300 degrees
4. Brush beef with olive oil and place on evenly distributed potatoes. Roast 45-55 minutes until 120-125 degrees (med rare), rotating 1/2 way through.
5. Remove from oven; put beef on tray and tent for 15 minutes. Also tent potatoes in pan
6. Persillade: mix parsley, scallions, cornichones and juice, capers, garlic, tsp sugar , 1/4 tsp ea s&p
7. Slice beef 1.5 inch thick; plate with potatoes and drizzle persillade.