A Special Sunday Dinner
This meal feels like a celebration. It is perfect for a birthday or a holiday. The beef is so tender you can cut it with a fork.
The potatoes get all smoky and crispy. That green relish on top is the real star, though. It makes everything taste bright and happy. What is your favorite meal for a big family day?
The Magic of a Simple Rub
We rub the beef with salt, pepper, and baking soda. This might seem strange. But the baking soda is a little trick.
It helps the meat get a wonderful crust. It keeps all the good juices inside. Letting it sit for an hour is important. It gives the flavor time to say hello to the meat. This matters because the best food is often about patience.
My Smoky Potato Secret
We cook the potatoes right in the roasting pan first. I love the sizzle they make. The smoked paprika makes them smell like a cozy campfire.
I learned this from my friend Marie. She once made them for a picnic. We ate them straight from the pan! *Fun fact: Smoked paprika comes from peppers dried over oak fires.* Doesn’t that sound wonderful?
The Relish That Does Everything
Persillade is just a fancy word for a parsley sauce. Do not let the name scare you. Ours is a zesty, chunky relish.
It has little pickles and capers. They give it a nice salty tang. This bright green sauce cuts through the rich beef. It makes each bite exciting. Have you ever tried capers? What did you think?
Letting the Meat Rest
After cooking, you must let the beef rest. I know it is hard to wait. You just want to slice into it!
But resting is the cook’s secret. It lets the juices settle back into the meat. If you cut too soon, all those good juices run out onto the board. This matters for every roast you will ever make. Trust your grandma on this one.
Bringing It All Together
Slice the beef and put it on a big platter. Scoop those smoky potatoes all around. Then, spoon that green relish over everything.
The colors are just beautiful. The smells will bring everyone to the table. I still laugh at how quiet the room gets when I serve this. Everyone is too busy eating to talk! What is the dish that makes your family go quiet?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| center-cut beef tenderloin roast, trimmed | 1 (3-pound) | |
| Salt and pepper | For seasoning | |
| baking soda | 1 teaspoon | |
| extra-virgin olive oil | 3 tablespoons | For beef and potatoes |
| extra-small red potatoes, unpeeled | 3 pounds | |
| scallions, minced | 5 | For beef and potatoes |
| garlic cloves, minced | 4 | For beef and potatoes |
| smoked paprika | 1 tablespoon | |
| water | ½ cup | |
| fresh parsley, minced | ¾ cup | For persillade relish |
| extra-virgin olive oil | ½ cup | For persillade relish |
| cornichons, minced plus brine | 6 tablespoons plus 1 teaspoon | For persillade relish |
| capers, rinsed and chopped coarse | ¼ cup | For persillade relish |
| scallion, minced | 1 | For persillade relish |
| garlic cloves, minced | 3 | For persillade relish |
| sugar | 1 teaspoon | For persillade relish |
| salt | ¼ teaspoon | For persillade relish |
| pepper | ¼ teaspoon | For persillade relish |
Sunday Supper, Made Special
Hello, my dear. Come sit a spell. Let’s talk about a Sunday supper. This meal feels like a hug. It is my Herb Crusted Beef Tenderloin. We pair it with smoky smashed potatoes. A zesty parsley relish, called persillade, finishes it. Doesn’t that sound lovely? It is simpler than you think. I learned it from my friend Marie. We still laugh about our first try. The kitchen was quite smoky! But the result was pure joy.
This recipe is for sharing. It serves six to eight people. You can have a cozy family meal. Or you can host dear friends. The beef gets a special rub. It makes the outside crusty and perfect. The potatoes cook right in the pan. They soak up all the wonderful juices. The bright green relish is my favorite part. It makes everything pop. Are you ready? Let’s begin.
Step 1: Prepare the Beef
First, pat your beef roast dry. Mix salt, pepper, and baking soda in a bowl. Rub it all over the meat. Let it sit for one hour. This is the secret for a great crust. Then, tie the roast with some kitchen twine. It helps it cook evenly. Heat your oven to 425 degrees. (My hard-learned tip: Patting the beef very dry is key. A wet roast will not brown nicely.)
Step 2: Start the Potatoes
Now, for the potatoes. Use a big roasting pan on the stove. Heat some oil in it. Add your small red potatoes. Toss in minced scallions, garlic, and smoked paprika. Cook just for a minute. It smells amazing already! Pour in a little water. This loosens any tasty bits. Put the whole pan in the hot oven. Let the potatoes roast for 15 minutes.
Step 3: Roast Together
Brush your beef with a bit of oil. Take the pan out of the oven. Give the potatoes a good stir. Now, lay the beef right on top of them. Turn the oven down to 300 degrees. Put the pan back in. Roast until the beef is just right for you. This takes about 45 to 55 minutes. Turn the pan halfway through. Do you like your beef pink in the middle, or more well-done? Share below!
Step 4: Make the Relish
While that roasts, make the relish. Chop lots of fresh parsley. Mix it with olive oil, chopped cornichons, and capers. Add a scallion, garlic, and a pinch of sugar. Stir it all together. Taste it. It should be tangy and fresh. I love this part. It makes the whole kitchen smell like a garden.
Step 5: Rest and Serve
The oven timer is singing! Take out the pan. Move the beef to a cutting board. Cover it loosely with foil. Let it rest for 15 minutes. This keeps all the juices inside. Cover the potatoes to keep them warm. Slice the beef, remove the twine, and serve. Spoon those potatoes and that gorgeous green relish right alongside.
Cook Time: About 1 hour 15 minutes
Total Time: About 2 hours 15 minutes (includes resting)
Yield: Serves 6 to 8
Category: Dinner, Special Occasion
Three Fun Twists to Try
This recipe is like a favorite story. You can tell it a new way each time. Here are three ideas for you. They are simple and full of flavor.
- Herb Garden Swap: Use different herbs in the relish. Try fresh dill or mint instead of parsley. It tastes like summer.
- Spicy Kick: Add a teaspoon of crushed red pepper to the potato mix. It gives a warm, happy heat.
- Mushroom Magic: For a vegetarian twist, use big portobello mushrooms. Rub them with the salt mix. Roast them just like the beef.
Which one would you try first? Comment below!
Setting Your Table
Now, let’s set the scene. This meal deserves a pretty plate. I love simple, rustic sides. They let the main dish shine.
For sides, try roasted asparagus. It cooks in the oven easily. A simple green salad with a lemon dressing is perfect too. For plating, slice the beef thick. Fan the slices on a platter. Pile the potatoes in a bowl. Put the relish in a small jar right on the table.
What to drink? A glass of smooth red wine pairs beautifully. For a non-alcoholic treat, try sparkling water with a squeeze of orange. It is so refreshing. Which would you choose tonight?
Keeping Your Feast Fresh
Let’s talk about leftovers. They are a gift to your future self. Slice any leftover beef before storing it. This keeps it tender. Place slices and potatoes in separate airtight containers. They will keep in the fridge for three days.
You can freeze the sliced beef for up to two months. Wrap it tightly. Thaw it overnight in your fridge. I once reheated beef in a hot pan. I added a splash of broth. It kept the meat juicy and delicious.
Reheat potatoes in the oven or a skillet. This keeps them from getting soggy. Batch cooking matters. It turns one special meal into easy lunches. It saves you time and money.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
First, your beef might not brown. The pan must be very hot first. Pat your roast completely dry. This creates a perfect crust. I remember when my roast steamed instead of seared. The pan was not hot enough.
Second, potatoes can stick. Scrape up those browned bits with the water. Those bits are flavor gold. This matters because it adds a smoky depth to every bite.
Third, the relish can taste too sharp. Let it sit for 15 minutes. The flavors will mellow and marry. This step builds your confidence. You learn how flavors change over time.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this gluten-free? A: Yes, all the ingredients here are naturally gluten-free.
Q: Can I make any part ahead? A: Absolutely. Make the relish a day early. Store it in the fridge.
Q: No cornichons? A: Use two tablespoons of minced dill pickle instead. It works just fine.
Q: Cooking for fewer people? A: You can easily halve the potato amount. The beef roast size can stay the same for great leftovers.
Q: Any optional tip? A: Let the beef rest after cooking. This keeps all the delicious juices inside. Fun fact: The baking soda in the rub helps the meat brown beautifully.
Which tip will you try first?
From My Kitchen to Yours
I hope you enjoy making this special meal. Cooking is about sharing and creating memories. The best recipes are the ones you make your own. I love hearing your stories.
Tell me about your time in the kitchen. Did your family love it? What did you change?
Have you tried this recipe? Share your experience in the comments. Happy cooking!
—Grace Ellington.
Herb Crusted Beef Tenderloin with Smashed Potatoes
Description
A show-stopping, elegant meal featuring a perfectly seasoned, tender beef tenderloin roasted atop smoky paprika potatoes, served with a vibrant, tangy parsley-caper relish.
Ingredients
Persillade Relish:
Instructions
- Pat roast dry with paper towels. Combine 2¼ teaspoons salt, 1 teaspoon pepper, and baking soda in small bowl. Rub salt mixture evenly over roast and let stand for 1 hour. Tuck tail end and tie roast with kitchen twine at 1½-inch intervals. Adjust oven rack to middle position and heat oven to 425 degrees.
- Heat 2 tablespoons oil in large roasting pan over medium-high heat (over 2 burners, if possible) until shimmering. Add potatoes, scallions, garlic, paprika, 1 teaspoon salt, and ¼ teaspoon pepper and cook until scallions are softened, about 1 minute. Off heat, stir in water, scraping up any browned bits. Transfer roasting pan to oven and roast potatoes for 15 minutes.
- Brush remaining 1 tablespoon oil over surface of roast. Remove roasting pan from oven, stir potato mixture, and lay beef on top. Reduce oven temperature to 300 degrees. Return pan to oven and roast until beef registers 120 to 125 degrees (for medium-rare), 45 to 55 minutes, rotating roasting pan halfway through cooking.
- For the persillade relish: While beef roasts, combine all ingredients in bowl.
- Remove pan from oven. Transfer roast to carving board, tent with aluminum foil, and let rest for 15 minutes. Cover potatoes in pan with foil to keep warm. Remove twine, slice into ½-inch-thick slices, and serve with potatoes and relish.
Notes
- For the best crust, ensure the beef surface is very dry before applying the salt rub. Letting the roast stand for the full hour is key. The persillade relish can be made up to a few hours ahead and kept at room temperature.