Classic Beef Tenderloin with Crispy Baked Potato Fans

Classic Beef Tenderloin with Crispy Baked Potato Fans
source: American Test Kitchen
Ingredients: Serve 10

2 slice hearty white sandwich bread, torn into quarters
8 tablespoons unsalted butter, melted
4 ounces cheese, shredded (1 cup)
1 ounce Parmesan Cheese, grated ( ½ cup)
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper
10 medium russet potatoes(7 to 9 ounces each)
6 tablespoons extra virgin olive oil
Classic Beef Tenderloin with Crispy Baked Potato Fans

1 (5 to 6 pound) whole peeled beef tenderloin, trimmed, silver skin cut, tail end tucked, tied at 1 ½ inch intervals
2 tablespoons olive oil
Salt and pepper
Classic Beef Tenderloin with Crispy Baked Potato Fans
FOR THE POTATOES: adjust oven rack to lower middle position and heat oven to 200 degrees. Pulse bead in food processor until coarsely ground, about 8 pulses. Bake bread crumbs on rimmed baking sheet until dry, about 20 minutes. Let bread crumbs cool slightly, and then toss with butter, cheeses, paprika, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper in bowl. (Bread crumb topping can be refrigerated for up to 2 days)

Increase oven temperature to 425 degrees. Place wire rack inside aluminum foil lined rimmed baking sheet and coat with vegetable oil spray. Trim ¼ inch slice off bottom and both ends of each potato. Place each potato on cut base, place chopstick snugly on either side, and cut into fan by slicing potato crosswise at ¼ inch intervals, leaving bottom ¼ inch intact. Gently rinse potato fans under cold running water, and then let drain. (Potato fans can be covered with water and refrigerated for up to 1 day; drain before proceeding).

Working with half of potatoes at once, place them, sliced side down, on large plate and microwave until slightly soft, 6 to 12 minutes, flipping them halfway through cooking. Brush potatoes thoroughly with oil (skin and flesh) and season with salt and pepper.

FOR THE BEEF: pat roast dry with paper towels, coat with oil, and season with salt and pepper. Lay roast down center of rack on prepared baking sheet. Arrange potato fans, sliced side up, on sheet on either side of beef, angling potatoes as needed to fit.(Beef and potato fans can sit at room temperature for up to 1 hour before roasting.)

Roast until beef registers 120 to 125 degrees (for medium rare), skin of potatoes is crisp, and potatoes are beginning to brown, 45 to 60 minutes. Remove from oven. Transfer roast to carving board and let rest for 20 minutes.

Meanwhile, adjust oven rack 9 inches from broiler element and heat broiler. Top potatoes with bread crumb mixture, pressing gently to adhere. Return potatoes to oven and broil until topping is deep golden brown, about 3 minutes. Remove potatoes from oven and tent loosely with foil.

Remove twine and cut meat crosswise into ½ inch thick slices. Serve with potatoes.

Ingredients: Make 1 cups
1 cup sour cream
¼ cup mayonnaise
½ cup prepared horseradish, plus extra to taste
½ teaspoon sugar
Salt and pepper

Mix all ingredients together in serving bowl. Season with additional horseradish, salt, and pepper to taste. Cover with plastic wrap and refrigerate for 30 minutes before serving. End.
Classic Beef Tenderloin with Crispy Baked Potato Fans

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