Whole Roasted Prime Tenderloin Recipe

Prepare the Tenderloin

Preheat the oven to 425°F (220°C). Rub the prime tenderloin with olive oil, salt, black pepper, minced garlic, and chopped rosemary. Place it in a roasting pan.

Roast the Tenderloin

Roast the tenderloin in the oven for about 25-30 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare. Let it rest for 10 minutes before slicing.

Cook the Lentils

While the tenderloin is roasting, rinse the lentils under cold water. In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender.

Prepare Hasselback Potatoes

While the lentils are cooking, prepare the hasselback potatoes. Slice them thinly, but not all the way through, and place them in a baking dish. Drizzle with melted butter and season with salt. Bake alongside the tenderloin for the last 30 minutes until crispy.

Cook the Haricot Vert

Steam or blanch the haricot vert in boiling water for 3-4 minutes until tender-crisp. Drain and set aside.

Char the Tomatoes

In a skillet, heat some olive oil over medium heat. Add cherry tomatoes and balsamic vinegar, cooking until the tomatoes are charred, about 5-7 minutes.

Prepare the Demi-Glace

Heat the demi-glace in a saucepan until warmed through. Adjust seasoning if necessary.

Serve the Dish

Slice the roasted prime tenderloin and serve it with lentils, hasselback potatoes, haricot vert, and charred tomatoes drizzled with demi-glace.