Beef Tenderloin with Smoky Potatoes and Persillade Relish

Beef Tenderloin with Smoky Potatoes and Persillade Relish

Brian CampbellCamfam Cookery
For special occasions, few cuts top a beef tenderloin.This elegant roast cooks quickly and serves a crowd, and its rich, buttery slices are fork-tender. We found that a hot oven delivered rich, roasted flavor and perfectly rosy meat without overcooking this lean cut. Tying the roast helped ensure even cooking. The roast needed company, and a side dish of small whole red potatoes proved to be the perfect match.To punch up the flavor, we tossed the potatoes with smoked paprika, which added a pleasant smokiness to complement the meat, along with garlic and scallions for a deep, flavorful backbone.
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Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 8
Calories 768 kcal


Beef and Potatoes

  • 3 lbs beef tenderloin roast trimmed
  • Salt and pepper
  • 1 tsp baking soda
  • 3 tbsp extra-virgin olive oil
  • 3 lbs red potatoes extra-small , unpeeled
  • 5 scallions minced
  • 4 cloves garlic minced
  • 1 tbsp smoked paprika
  • ½ cup water

Persillade Relish

  • ¾ cup parsley minced fresh
  • ½ cup extra-virgin olive oil
  • 6 tbsp cornichons minced cornichons plus 1 teaspoon brine
  • ¼ cup capers rinsed and chopped coarse
  • 1 scallion minced
  • 3 cloves garlic minced
  • 1 tsp sugar
  • ¼ tsp salt
  • ¼ tsp pepper



  • 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˚F.
  • 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˚F. 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.


Calories: 768kcalCarbohydrates: 31gProtein: 35gFat: 56gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 29gTrans Fat: 0.001gCholesterol: 119mgSodium: 545mgPotassium: 1383mgFiber: 4gSugar: 3gVitamin A: 1036IUVitamin C: 25mgVitamin E: 3mgCalcium: 53mgIron: 6mgZinc: 6mg
Keyword BBQ, Beef
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