Carved Beef Tenderloin Recipe
Roasted Sweet Potato Puree, Applewood Bacon Brussels Sprouts, Dijon Mustard Demi Glaze
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Ingredients
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Beef Tenderloin
Sweet Potato Puree
Applewood Bacon Brussels Sprouts
Dijon Mustard Demi Glaze
Method
Beef Tenderloin Preparation
- 1
Prepare the Beef
Preheat your oven to 400°F (200°C). Season the beef tenderloin with olive oil, salt, black pepper, and fresh rosemary. Sear the beef in a hot skillet until browned on all sides. Then transfer it to the oven and roast for about 25-30 minutes, or until the internal temperature reaches 135°F (medium-rare). Let it rest before carving.
Sweet Potato Puree Preparation
- 2
Prepare the Puree
Peel and chop the sweet potatoes, then boil them in salted water until tender (about 15-20 minutes). Drain the potatoes and blend them with butter, heavy cream, salt, and ground cinnamon until smooth and creamy.
Brussels Sprouts Preparation
- 3
Cook the Brussels Sprouts
While the beef is roasting, cook the bacon in a skillet until crispy. Remove the bacon and set aside, reserving some bacon fat in the skillet. Add Brussels sprouts to the skillet and sauté in the bacon fat with olive oil, salt, and black pepper until browned and tender (about 10-15 minutes). Crumble the bacon and mix it back in.
Demi Glaze Preparation
- 4
Make the Demi Glaze
In a saucepan, sauté chopped shallots in butter until translucent. Add the beef stock and Dijon mustard, then simmer until the sauce reduces by half. Season with salt and black pepper to taste.
