Creative Cooking with Southern Flair!
Beef Tenderloin Roast
"Celebrate with this red bell pepper, shallot, mushroom, garlic & herb encrusted beef tenderloin with a rich savory beef sauce, finished with fresh Italian parsley"
Ingredients
Wet Rub
2 cups medium dice, red bell peppers
1 cup medium dice, shallot-don’t separate layers
5 ounces your favorite mushrooms: Cremini, Shiitake, Wild mix, etc), trimmed, washed.
6 large garlic cloves
2 1/2 to 3 teaspoons fresh thyme leaves, finely chopped
Olive oil
Salt
2 tablespoons double concentrate tomato past (Mutti-Cento)
1 teaspoon smoked paprika
1 teaspoon Ancho powder
1 ounce Parmesan cheese, finely grated
1 beef tenderloin, trimmed/prepared for roasting
Oven meat thermometer (wired)
Sautéed Peppers & Shallots
Unsalted butter
2 medium sized red bell peppers, cut into 1/4 inch wide strips
3-4 large shallots, peeled and cut lengthwise into 1/4 inch wide strips.
Salt & pepper
1 cup unsalted beef stock (Kitchen Basics)
1 tablespoon corn starch
Directions
Wet Rub
Add everything except the Parmesan cheese to a food processor and pulse until finely chopped but don't puree. If you don't have a food processor, chop finely using a sharp knife.
Heat 3-4 tablespoons of olive oil in a skillet over medium temperature. Once hot, add the chopped ingredients, a few pinches of salt and cook, stirring often until reduced and everything starts to caramelize. Reduce temperature, make a well in the center, add the tomato paste, paprika & ancho powder, whisk for about 1 minute then stir into the vegetables. Remove from heat, let cool and mix in the Parmesan cheese.
Truss the beef tenderloin with butchers twine if it's your preferred method. If not trussing, when ready to roast, place in a roasting pan with a wired rack.
Season the beef with salt & pepper and then press the cooled rub all over the top and sides. Place in the refrigerator overnight or until ready to roast.
Roasting
The beef should come to room temperature before roasting. Adjust the oven rack to lower center position and preheat to 375F. Insert the wired food thermometer into the center/thickest part, place in oven and roast until thermometer registers 130F-135F. Remove from oven, place roast on a cool wired rack or platter, tent lightly with a piece of foil and let rest. Prepare the sautéed peppers & shallots.
Sautéed Peppers & Shallots
Add 3-4 tablespoons of butter to a large skillet over medium temperature. Once hot, add the peppers and shallot, season with salt & pepper and cook until vegetables soften and edges start to caramelize. Whisk the room temp beef stock and corn starch together and whisk into the peppers and shallots. Simmer for 1 minutes, remove from heat and adjust salt & pepper if needed. Serve with the beef tenderloin.