Unusual recipes

Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress

Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress


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Ingredients

  • 6 tablespoons olive oil, divided
  • 1 2 1/4-pound beef tenderloin (preferably from thick end)
  • 1 1/2 teaspoons coarse kosher salt
  • 2 teaspoons coarsely ground mixed peppercorns
  • 1/4 cup Sherry wine vinegar
  • 1 tablespoon coarse Dijon mustard

Recipe Preparation

  • Preheat oven to 500°F. Rub 1 tablespoon olive oil into beef, then rub in kosher salt and ground mixed peppercorns. Place beef on small rimmed baking sheet. Roast 10 minutes. Reduce heat to 450°F and roast until thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 15 minutes longer. Let meat stand 5 minutes (internal temperature of meat will increase 5 to 10 degrees).

  • Meanwhile, whisk remaining 5 tablespoons olive oil, vinegar, and mustard in small bowl to blend. Stir in shallots and season vinaigrette to taste with salt and pepper.

  • Arrange watercress on small platter. Cut meat into 1/2-inch-thick slices; arrange overlapping slices atop watercress. Drizzle any accumulated juices over meat. Spoon half of vinaigrette down center of meat and over watercress. Serve, passing remaining vinaigrette separately.

  • The tail end of the fillet, which is often less expensive, can also be used. Tuck the tail under for a roast of even thickness.

Recipe by Brooke Dojny, Melanie Barnard,Photos by Michael FalconerReviews Section


Watch the video: What to do with a Whole Costco Beef Tenderloin (May 2022).