| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 1 hr |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 2 tablespoons coarsely chopped fresh marjoram, plus more for garnish
- 1 1 3/4-pound piece boneless beef tenderloin
- Kosher salt and freshly ground pepper
- 1 head garlic
- 3/4 cup extra-virgin olive oil
- 1 medium russet potato
- Kosher salt
- 1/3 cup blanched whole almonds
- 1 1/2 tablespoons white wine vinegar
- 2 teaspoons chopped fresh marjoram
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the beef: Mix the olive oil, sliced garlic and marjoram in a baking dish. Add the beef and turn to coat, then cover and marinate at room temperature, turning occasionally, 1 hour.
- Meanwhile, make the skordalia: Smash and peel the garlic cloves; warm in a small saucepan with the olive oil over low heat until soft, about 12 minutes. Meanwhile, peel the potato and cut into chunks. Cover with water in a saucepan, season with salt and simmer over medium heat until tender, about 12 minutes. Transfer the potato to a bowl with a slotted spoon, reserving the cooking water, and mash with a potato masher.
- Blend the almonds in a food processor until smooth. Add about half of the softened garlic, 1/2 cup of the garlic-flavored oil, 1/3 cup potato cooking water, the vinegar and 3/4 teaspoon salt; puree until smooth. Add the potato and pulse just until creamy. Transfer to a bowl and stir in the marjoram and parsley.
- Preheat the oven to 400 degrees F. Remove the beef from the marinade and scrape off any garlic (reserve the marinade). Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon of the marinade, then sear the beef until browned on all sides, about 8 minutes. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the beef registers 125 degrees, about 15 minutes. Transfer to a cutting board and let rest 10 minutes.
- Slice the beef and serve with the skordalia. Top with the remaining garlic oil, softened garlic and more marjoram.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 809 |
| Total Fat | 72 g |
| Saturated Fat | 16 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 29 g |
| Cholesterol | 109 mg |
| Sodium | 553 mg |
Reviews
I’d never even heard of skordalia before – but my whole family loved it. Was perfect side dish with the beef tenderloin. Absolutely will be making this again and again. Only change would be that I served it to 4 people and we finished it – would be skimpy for 6.
Delicious!!! Definitely needs more Skordalia, it’s fantastic and you and your guests are going to want MORE! I made 6 potatoes for 6, 1 1/2 head of garlic, another 1/3 cup of almond, and 4 tablespoons of vinegar. Also, I put the meat in the oven for 8 mins, I like it medium rare! $45 piece of meat should not be overcooked!
This was utterly amazing. I did do some modifications though. I didn’t use a full 3/4 C. of olive oil in the Skordalia for caloric and price reasons. I cut it to about just a hair under a 1/2 C. I also used 2 potatoes because I KNEW I’d want more. Here’s the oddity here. Maybe you’re supposed to eat the Skordalia as a sort of topping to the meat? Considering the caloric content, this might be so because there’s no way that the Skordalia serves 6. It served just me, with very little leftovers. That’s something to consider if you’re making this for company or a family. I also used a slightly lesser cut of meat (that particular cut would have cost me $16), and it also turned out fine.
Excellent! You must try this dish. The Skordalia is amazing and has even more possibilities than a small side/sauce. Enjoy!