Recipe description:
Make the new year’s eve special with a perfectly juicy Tenderloin Roast pairs beautifully with roasted red potatoes, sweet potatoes and Cipollini onions. Garnish with parsley and this impressive dish is ready to serve!
Ingredients:
- 1 beef Tenderloin Roast Center-Cut (1 kg or 2 to 3 pounds)
- ½ kg (1 pound) baby red potatoes, cut in half
- ½ kg (1 pound) sweet potatoes, peeled
- ½ kg (1 pound) cipollini onions, trimmed, blanched, peeled
- 2 tablespoons chopped parsley
- Salt
Seasoning:
- 1 cup tightly packed parsley leaves
- 4 teaspoons smoked paprika
- 2 large garlic cloves, minced
- ½ teaspoon ground red pepper
- ½ teaspoon salt
- ¼ cup olive oil
Preparation:
- Heat oven to 218°C (425°F). Place seasoning ingredients except olive oil in food processor; cover and process until parsley is chopped, stopping and scraping side of container as needed. With the motor running, slowly add oil through the opening in cover, processing just until combined.
- Press 3 tablespoons seasoning mixture evenly onto all surfaces of U.S. beef Tenderloin Roast Center-Cut. Reserve remaining seasoning mixture.
- Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 218°C (425°F) oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
- Meanwhile combine remaining seasoning mixture, red potatoes, sweet potatoes and cipollini in large bowl; toss to coat. Transfer vegetables to metal baking pan. Place in oven with U.S. beef roast. Roast 35 to 45 minutes or until vegetables are tender and lightly browned. Sprinkle with 1 tablespoon parsley and salt, as desired.
- Remove roast when meat thermometer registers 57°C (135°F) for medium rare; 62°C (145°F) for medium. Transfer roast to carving board and immediately sprinkle with remaining 1 tablespoon parsley. Tent loosely with aluminum foil. Let stand 15 to 20 minutes. Temperature will continue to rise to reach 62°C (145°F) for medium rare; 71°C (160°F) for medium
- Carve roast into slices; season with salt, as desired. Serve with vegetables. Sprinkle with remaining tablespoon parsley.