Wednesday,15 August, 2018
Current issue | Issue 1198, (22 - 28 May 2014)
Wednesday,15 August, 2018
Issue 1198, (22 - 28 May 2014)

Ahram Weekly

Oven roasted tenderloin beef and potato

Serves 6-8
1.5 kg tenderloin beef (one piece, fat and sinew removed)
750 gm potato (scrubbed, cubed unpeeled)
4 garlic cloves (whole, unpeeled)
Dry red wine (enough for tenderloin to be immersed in)
2 tbsp Dijon mustard
1 tbsp each:  herbes de Provence, ground black pepper, salt
Extra virgin olive oil (to drizzle)

Place beef in a compact non-reacting container, allowing an empty inch of height above meat.  Marinate in wine, enough to cover beef; (approx. one and a half cups).  Cover and refrigerate overnight.  Discard marinade.  Mix seasoning and generously rub all sides of tenderloin with mixture, reserving an amount to season potato cubes.  Slightly brush base of a baking dish with olive oil, then place tenderloin in its middle, allowing enough space to contain potato cubes, in one layer, along both longer sides of beef.  Insert two garlic cloves between each quantity of seasoned potato.  Drizzle oil over beef and potato cubes. Cover and bake in a very hot preheated oven at 220 degrees.  For medium-well cooking, remove tenderloin after 45 minutes, cover and leave aside to rest.  Spread potato cubes evenly in baking dish and continue baking, uncovered, for five more minutes, or when slightly crisp and beef juices almost dry out.  Serve sliced with baked potato aside and a mixed salad.

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