Beef Tenderloin Roast with Smashed Potatoes is a luxurious yet approachable recipe perfect for holiday gatherings or special occasions. Combining tender beef, crispy potatoes, and a rich Marsala mushroom sauce, this dish achieves an ideal balance of elegance and comfort.
Ingredients
For the Beef Tenderloin Roast:
- 1 (4-5 pound) beef tenderloin
- 4 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Smashed Potatoes:
- 2 pounds small Yukon gold potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
For the Marsala Mushroom Sauce:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 3 cups cremini mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Directions
Prepare the Beef Tenderloin Roast:
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix softened butter, olive oil, garlic, thyme, salt, and pepper. Coat the beef tenderloin evenly with the mixture.
- Heat a large oven-safe skillet over medium-high heat. Sear the beef tenderloin on all sides (2-3 minutes per side).
- Transfer the skillet to the oven and roast until the internal temperature reaches 120°F (medium-rare), about 25-30 minutes.
- Let the beef rest for 15 minutes before slicing.
Make the Smashed Potatoes:
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and cool slightly.
- Preheat the oven to 450°F (230°C).
- Place the potatoes on a baking sheet and gently smash each one with a fork or potato masher.
- Drizzle with olive oil and sprinkle with garlic powder, salt, pepper, and Parmesan cheese.
- Roast for 20-25 minutes until golden and crispy.
Prepare the Marsala Mushroom Sauce:
- Heat olive oil and butter in a skillet over medium heat. Add onions and sauté until translucent.
- Stir in mushrooms and cook until golden and caramelized, about 8 minutes.
- Deglaze the pan with Marsala wine, reducing it by half.
- Add beef stock, heavy cream, Parmesan cheese, thyme, salt, and pepper. Simmer until the sauce thickens, about 5-7 minutes.
Assemble and Serve:
- Slice the beef tenderloin and arrange it on a serving platter with smashed potatoes.
- Spoon the Marsala mushroom sauce over the beef and potatoes.
- Garnish with additional thyme if desired and serve immediately.
Nutritional Information (per serving)
- Calories: 600 kcal
- Protein: 40g
- Fat: 30g
- Carbohydrates: 40g
- Fiber: 4g
- Sugar: 4g
- Sodium: 750mg
This recipe combines sophistication and heartwarming flavors, making it a perfect centerpiece for your celebrations!
Beef Tenderloin Roast with Smashed Potatoes: A Culinary Masterpiece
Beef Tenderloin Roast with Smashed Potatoes is an exceptional dish that perfectly marries elegance and comfort, making it a standout option for special occasions and holiday feasts. This recipe is not only visually impressive but also delivers a symphony of flavors, textures, and aromas that leave a lasting impression. Accompanied by a rich Marsala mushroom sauce, the dish achieves a fine balance between indulgence and approachability, making it suitable for both culinary enthusiasts and home cooks alike.
The Allure of Beef Tenderloin Roast
Beef tenderloin, often referred to as the “king of cuts,” is prized for its buttery tenderness and mild flavor. It’s a cut of meat that requires minimal preparation to shine, but when paired with the right accompaniments and seasonings, it transforms into a show-stopping centerpiece. For this recipe, the tenderloin is seasoned with a mixture of butter, garlic, and fresh thyme, which enhances its natural flavors without overwhelming its delicate profile.
The roasting process is straightforward yet crucial to achieving perfection. By first searing the beef, a caramelized crust forms, locking in juices and adding depth of flavor. Roasting it to medium-rare (or your preferred level of doneness) ensures the tenderloin retains its signature succulence. Allowing the beef to rest after roasting is essential, as it allows the juices to redistribute, guaranteeing every slice is tender and juicy.
The Comfort of Smashed Potatoes
While the beef tenderloin exudes sophistication, the smashed potatoes provide a comforting, rustic element to the meal. Yukon gold potatoes are chosen for their creamy texture and subtle sweetness, which contrasts beautifully with the richness of the beef. The smashing technique creates a larger surface area for crisping, resulting in potatoes that are both golden and crunchy on the outside and soft on the inside.
Seasoned with olive oil, garlic powder, and Parmesan cheese, these potatoes are roasted to perfection. The addition of Parmesan not only enhances the flavor but also creates a delightful crust that elevates the dish. Their versatility and simplicity make them a universally loved side dish that complements the tenderloin without stealing the spotlight.
The Decadence of Marsala Mushroom Sauce
The Marsala mushroom sauce is the crowning jewel of this dish. Its velvety texture and complex flavors tie the elements together, creating a cohesive and luxurious dining experience. Marsala wine, with its nutty and slightly sweet profile, serves as the base of the sauce, adding depth and richness. Combined with beef stock and heavy cream, the sauce achieves a luscious consistency that coats each bite.
The inclusion of cremini mushrooms and onions adds an earthy undertone, while Parmesan cheese and thyme enhance the savory notes. This sauce not only complements the beef tenderloin but also pairs wonderfully with the crispy smashed potatoes, ensuring every component of the dish feels connected and harmonious.
A Meal for All Occasions
What makes Beef Tenderloin Roast with Smashed Potatoes truly remarkable is its versatility. While it is an ideal choice for holiday celebrations, such as Christmas or New Year’s Eve, it also works beautifully for intimate dinners, anniversaries, or gatherings with friends. Its balance of refinement and heartiness ensures it can cater to a variety of palates and occasions.
For those intimidated by the idea of cooking a tenderloin, this recipe provides clear instructions that demystify the process. The combination of searing, roasting, and resting is straightforward and yields professional-quality results. Additionally, the smashed potatoes and Marsala mushroom sauce can be prepared simultaneously, making the recipe time-efficient without compromising on quality.
Nutritional and Dietary Notes
While this dish leans toward indulgence, it offers a well-rounded nutritional profile. High in protein from the beef and rich in vitamins and minerals from the potatoes and mushrooms, it provides a satisfying and nourishing meal. For those seeking to lighten the dish, substitutions such as using light cream or omitting the Parmesan can be made without significantly altering the flavor.
Moreover, the recipe can be adapted to accommodate dietary restrictions or preferences. For example, gluten-free diners can ensure their Marsala wine and beef stock are certified gluten-free. Similarly, vegetarians might draw inspiration from the smashed potatoes and Marsala mushroom sauce, pairing them with a plant-based protein or hearty vegetable roast.
Tips for Success
- Choosing the Right Beef: When selecting a beef tenderloin, look for one with even marbling and a consistent thickness to ensure uniform cooking.
- Using a Meat Thermometer: To achieve the desired doneness, a meat thermometer is indispensable. Insert it into the thickest part of the tenderloin for accurate readings.
- Prepping Ahead: Many components of this recipe can be prepared in advance, such as the butter mixture for the beef or pre-boiling the potatoes, reducing stress on the day of serving.
- Serving Suggestions: Pair the dish with a robust red wine, such as a Cabernet Sauvignon or Malbec, to complement the richness of the beef and the Marsala sauce.
Conclusion
Beef Tenderloin Roast with Smashed Potatoes is more than just a recipe—it’s an experience. It brings together the finest ingredients and techniques to create a dish that feels both luxurious and approachable. The tender, flavorful beef, crispy potatoes, and indulgent Marsala mushroom sauce work in harmony to deliver a meal that is sure to impress.
Whether you’re hosting a festive dinner or celebrating a milestone, this recipe is guaranteed to elevate your dining table and leave your guests raving. Its balance of sophistication and comfort makes it a timeless choice, ensuring it will become a cherished favorite for years to come.
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Beef Tenderloin Roast with Smashed Potatoes
Description
Beef Tenderloin Roast with Smashed Potatoes is a luxurious yet approachable recipe perfect for holiday gatherings or special occasions. Combining tender beef, crispy potatoes, and a rich Marsala mushroom sauce, this dish achieves an ideal balance of elegance and comfort.
Ingredients
For the Beef Tenderloin Roast:
- 1 (4-5 pound) beef tenderloin
- 4 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Smashed Potatoes:
- 2 pounds small Yukon gold potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
For the Marsala Mushroom Sauce:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 3 cups cremini mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions
Prepare the Beef Tenderloin Roast:
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix softened butter, olive oil, garlic, thyme, salt, and pepper. Coat the beef tenderloin evenly with the mixture.
- Heat a large oven-safe skillet over medium-high heat. Sear the beef tenderloin on all sides (2-3 minutes per side).
- Transfer the skillet to the oven and roast until the internal temperature reaches 120°F (medium-rare), about 25-30 minutes.
- Let the beef rest for 15 minutes before slicing.
Make the Smashed Potatoes:
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and cool slightly.
- Preheat the oven to 450°F (230°C).
- Place the potatoes on a baking sheet and gently smash each one with a fork or potato masher.
- Drizzle with olive oil and sprinkle with garlic powder, salt, pepper, and Parmesan cheese.
- Roast for 20-25 minutes until golden and crispy.
Prepare the Marsala Mushroom Sauce:
- Heat olive oil and butter in a skillet over medium heat. Add onions and sauté until translucent.
- Stir in mushrooms and cook until golden and caramelized, about 8 minutes.
- Deglaze the pan with Marsala wine, reducing it by half.
- Add beef stock, heavy cream, Parmesan cheese, thyme, salt, and pepper. Simmer until the sauce thickens, about 5-7 minutes.
Assemble and Serve:
- Slice the beef tenderloin and arrange it on a serving platter with smashed potatoes.
- Spoon the Marsala mushroom sauce over the beef and potatoes.
- Garnish with additional thyme if desired and serve immediately.