Royal Roast Beef Seafood Jess
This dish is Christmas dinner special! A classic beef tenderloin gets a bit of a French twist with crispy leeks and a decadent mustard sauce. I also served this with roasted fingerling potatoes and grilled asparagus.
This sounds complicated but information technology's not. It'due south really very simple! There may be a lot of components here but it'southward all pretty piece of cake. I've choreographed this dish like a ballet: grill the asparagus and let information technology hang out at room temperature. Cook the tenderloin and the potatoes in the oven at the same temperature. Make the sauce. (Information technology's fast!) Make the crispy leeks (to die for) while the beef is resting. You got this!
Is a mustard cream sauce archetype with beefiness tenderloin? No. Should it be? Absolutely! The flavors get perfectly together. This sauce is so much easier than many classic tenderloin sauces, which is a huge plus, peculiarly if you're making this dish for a vacation or special occasion.
I went in a French direction with this dish for 3 reason: (1) I dreamed up this dish for my Cinderella dinner party and Cinderella is French in origin, (2) I love leeks, (iii) I thought mustard sauce would be incredible with beefiness tenderloin.
Cinderella's Regal Roast
Beef tenderloin, recipe follows
Roasted baby potatoes, recipe follows
Grilled asparagus, recipe follows
Mustard cream sauce, recipe follows
Crispy leeks, recipe follows
- Grill asparagus and set aside. (This can be washed easily an hr before the roast. They're delicious room temperature.)
- Preheat the oven to 400 degrees and gear up the beef tenderloin. Put a baking canvass in the oven with the tenderloin to preheat. Ready the timer for twenty minutes.
- Later on twenty minutes, remove the preheated baking canvass, add potatoes to to the sheet, and return to oven. The potatoes take virtually thirty minutes total. Ready the timer for ten minutes.
- While tenderloin and potatoes are in the oven, make the sauce. This only takes v or 10 minutes. Set aside at room temperature. Prep the leeks.
- When your timer goes off, do the butter/rosemary footstep of the tenderloin. Ready the timer for xv more minutes.
- When your timer goes off, check that your tenderloin is 135 degrees, then remove the tenderloin from oven, tent with aluminum foil, and let rest for at least fifteen minutes. Immediately crash-land the oven temperature up to 425 degrees. Allow the potatoes hang out while the temperature rises.
- Remove potatoes and keep on hot cookie sheet. Cook the leeks for 12-15 minutes. Carve the beef tenderloin when the leeks are done.
- To plate: cascade sauce in center of place, add together 3 asparagus spears, then two slices of beefiness tenderloin over asparagus. Add potatoes and leeks.
For the asparagus:
i lbs asparagus
Olive oil
Sea table salt, blackness pepper
- Preheat grill to about 350-375. Snap ends off of asparagus while grill is preheating. Toss with olive oil, sea salt, and pepper.
- Grill over directly heat for about five minutes, turning every infinitesimal or so. Asparagus is washed when information technology bends a bit when you pick information technology upwardly.
For the beef tenderloin:
three-iv lbs beef tenderloin
Olive oil
Ocean salt, pepper
3 Tbsp butter, melted
2 Tbsp Worchestershire sauce
ane Tbsp fresh rosemary
- Have the beef tenderloin out most xxx minutes before you want to put information technology in the oven. You never want to melt meat cold from the fridge! Preheat oven to 400 degrees.
- Rinse tenderloin and pat dry with a newspaper towel. Set tenderloin on baking sheet. (Use an one-time one – it gets messy! – or line a baking sheet with aluminum foil.)
- Drizzle tenderloin with olive oil. Season well with ocean common salt and pepper. Massage the olive oil in so that information technology'southward thoroughly covered. Roast in the oven for twenty-30 minutes depending on the size. (Mine was 4 lbs and took 30 minutes.)
- Whisk together melted butter and Worchestershire sauce. Take the tenderloin out of the oven and brush with butter sauce. Sprinkle with fresh rosemary and return to oven for about 10-fifteen minutes, or until internal temperature of the thickest end reaches 135 degrees.
- Remove from oven and tent with foil for about 15 minutes until tenderloin reaches 145 degrees. Slice and serve!
For the potatoes:
one lbs infant Dutch potatoes
Olive oil
Sea table salt, black pepper
- Set a baking sheet in the oven to preheat. Halve potatoes. Toss olive oil, sea table salt and freshly croaky pepper.
- Pour potatoes onto preheated blistering sheet and roast for 35-twoscore minutes, flipping once in between.
For the sauce:
iv Tbsp butter
2 shallots, diced
1 cup champagne
four Tbsp Dijon mustard
2/3 cup heavy cream
- Sauté diced shallot in butter over medium depression oestrus until translucent. (About five minutes.
- Add together champagne and plow heat up to medium. Melt until wine has reduced slightly and no longer smells strongly of alcohol.
- Add Dijon mustard and heavy cream. Reduce estrus to low. Cook until thickened. Blend with immersion blender until smooth.
For the leeks:
3 leeks
1.5 Tbsp olive oil
1 Tbsp flour
ane tsp paprika
Sea common salt
- Bump temperature upwards to 425 degrees Fahrenheit.
- Trim leek ends. Cutting leeks in half lengthwise. Submerge in a bowl of h2o and swish around. Pour water out and repeat two or three times to clean the leeks. Remove and pat dry with a paper towel. Slice each one-half lengthwise into iii long slices.
- Gently break layers apart and toss with remaining ingredients in a small basin until well coated. Spread out on a cookie sheet lined with parchment paper or a baking mat. Bake for 12-15 minutes or until nicely golden.
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Source: https://therosetable.com/2021/10/01/royal-roast/