| Level: | Intermediate |
| Total: | 3 hr 55 min |
| Prep: | 45 min |
| Inactive: | 25 min |
| Cook: | 2 hr 45 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds center cut beef tenderloin, trimmed
- 1/4 cup olive oil
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh Italian parsley
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons minced garlic
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- Potato Flan, recipe follows
- 1 cup Red Onion Marmalade, recipe follows
- 1 tablespoon unsalted butter
- 3 tablespoons minced garlic
- 9 Yukon Gold potatoes, very thinly sliced (about 3 pounds)
- 1/2 pound gruyere, grated
- 3 eggs
- 1 1/2 cups heavy cream
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated nutmeg
- 2 tablespoons olive oil
- 1 1/2 pounds red onion, thinly sliced
- 1/4 cup plus 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 1/2 cup ruby port
- 1/2 cup red wine vinegar
- 1 1/2 teaspoons chopped fresh thyme
Instructions
- Preheat the oven to 400 degrees F.
- Tie the beef with butcher’s string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
- Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
- Preheat the oven to 375 degrees F.
- Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
- Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
- Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
- In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container
Reviews
The seasoning on the tenderloin was excellent, but I slow roasted it at 275 (a la Ina Garten’s recipe) for 1 1/4 hours, and it was perfect medium – medium rare.
The red onion marmalade was delicious. I can see putting this on a sandwich, which I may do with my leftover roast.
The potato flan was overpowered with garlic.3 tablespoons is a lot of garlic, and I should have trusted my instincts and reduced it. To be fair, I used a garlic press rather than mincing the garlic, and there is likely a difference in volume pressed versus minced, but in any case, I would drastically reduce the garlic. I was planning to serve this on Christmas, made it the day before, but when I tasted it, the garlic was so overwhelming that I had to move to plan B and quickly made scalloped potatoes to go with the roast. The idea of the flan is good, the texture was very nice, and I like the concept of serving (reheated) wedges. I will try again in the future, but will stick to a couple of cloves of garlic.
The red onion marmalade was delicious. I can see putting this on a sandwich, which I may do with my leftover roast.
The potato flan was overpowered with garlic.3 tablespoons is a lot of garlic, and I should have trusted my instincts and reduced it. To be fair, I used a garlic press rather than mincing the garlic, and there is likely a difference in volume pressed versus minced, but in any case, I would drastically reduce the garlic. I was planning to serve this on Christmas, made it the day before, but when I tasted it, the garlic was so overwhelming that I had to move to plan B and quickly made scalloped potatoes to go with the roast. The idea of the flan is good, the texture was very nice, and I like the concept of serving (reheated) wedges. I will try again in the future, but will stick to a couple of cloves of garlic.
Made this for Christmas dinner, was easy and delicious! Only made the tenderloin had to cook longer as my meat was bigger. Use a meat thermometer and remember to let it rest as it cooks to perfection.
Perfectly cooked with timing provided. The pickled onion jam was great with the meat. Will Definitely use this one anytime I’m making a tenderloin.
Making this for Christmas Eve again this year. Some were hesitant about the potato flan but hooked after the first bite! The marmalade is the perfect addition to both the tenderloin and the flan!. I add bit more fresh thyme than called for.in the marmalade. I actually make the marmalade throughout the year and keep in the fridge to have with other meals 🙂 I also salt the roast and wrap in plastic wrap overnight then pat off the salt before adding the fresh herbs and roasting.
Very tasty beef. However, recommnencded time for baking only gives you very, very, rare beef. Took an extra 15-20 minutes while guests were already waiting. Otherwise, I would have rated this a 5 instead of the 4. The onion marmalade was a wonderful surprise. Definitely, this onion marmalade is a new favorite.
Beef tenderloin is always fabulous no matter what. This was a good simple recipe. Used fresh herbs. Had a good pinot noir with it and it was a hit. Giving this one a 4 star!
I made it for New Year’s first family dinner. I love it! I didn’t find fresh thyme and rosemary at last minute shopping so I used a smaller amount of dry herbes de provence instead. The crust is super tasteful without drying out and the meat turned very well seasoned and tender. I seared and roasted the beef tenderloin as recommended but it took me longer to reach the internal temperature. I just went by the thermometer and go it perfect. My husband is big at roasting and grilling and he loved it!
Made this for our holiday dinner with the red onion marmelade. Rave reviews from all my guests. I will try the potato flan with it next year. I cooked the beef to an internal temp of 135 then took it out to rest 15-20 minutes to finish. Turned out perfectly.
I’ve actually been making this recipe for years now and it gets great reviews everytime!! the combination of the onion marmalade and herb crusted meat is something to be desired!!! We find ourselves craving this specific combination!! The potato flan is a really great compliment as well!! Definitely one to try! I opted to use more of a roast cut than the tenderloin cut and the flavors came out just as well (just not as tender obviously but nonetheless delicious@!!!
Every element of this recipe was absolutely yummy. As mentioned by others, 3/4 of the amount of potatoes seems to be quite enough for the flan. Don’t opt out of making the marmalade. It’s the perfect accompaniment !