Roasted Beef Tenderloin Dinner with Creamy Pepper Sauce

By Tatyana's Everyday Food · 120 min

Ingredients

Instructions

1. Preheat the oven to 475°F. Line a roasting pan or large baking sheet with foil, making sure the bottom is fully covered, and set a wire rack on it so the beef sits raised.
2. Pat the beef tenderloin dry. Trim off the silver skin and any large, hard fat pieces with a sharp, flexible knife.
3. Tuck the thin tail end under the main piece to make an even log, then tie it with kitchen twine about ½ to 1 inch apart, adding a final tie of about 18 inches to secure the tail end, and trim the excess twine.
4. In a small bowl, whisk together the oil, Worcestershire sauce, Dijon mustard, thyme, rosemary, salt and pepper. Finely grate or press the garlic into the mixture and whisk until smooth.
5. Brush the spread over the whole trussed tenderloin. You can roast it right away or refrigerate it overnight for better flavor.
6. Roast uncovered at 475°F until the thickest part reaches 125°F to 130°F for medium. Smaller tenderloins take about 30 minutes; larger ones about 45 minutes.
7. Take the beef out of the oven and rest it for about 30 minutes. Cut off the twine with kitchen shears, then slice into ¾- to 1-inch thick pieces with a sharp carving knife.
8. For the potatoes, line a large baking sheet with foil. Peel the potatoes, cut them into 1-inch chunks and spread them on the sheet.
9. Drizzle the potatoes with about ¼ cup oil, then season with salt, pepper, dried thyme, smoked paprika, dried garlic and dried onion, and toss to coat.
10. Cover the potatoes tightly with foil and roast at 475°F for 20 minutes. Uncover and roast about 20 more minutes until golden brown all over.
11. For the sauce, crush the peppercorns in a mortar with a pestle to release their aroma.
12. Melt the butter in a sauté pan over medium heat. Whisk in the flour and cook 3 to 4 minutes until golden brown.
13. Gradually whisk in the beef broth, then add the cognac, crushed pepper, thyme and rosemary.
14. Bring to a simmer and cook over medium heat about 15 minutes, until reduced and thickened.
15. Remove the thyme and rosemary sprigs, stir in the cream, and heat for a few minutes until just simmering. Take off the heat and keep covered.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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