Slow Cooked Beef Tenderloin – heavenly

A fancy meal doesn’t have to be complicated. This is a recipe we tried out for a special occasion. Slow cooked beef tenderloin, accordion potatoes, and sugar glazed baby carrots. Mhmm, you are in for a treat!

The Beef:

One whole beef tenderloin (4-6 lbs.), tied with kitchen string to keep it together, several springs of fresh thyme and rosemary, 3 sliced garlic cloves, coarse salt, fresh ground black pepper, some olive or canola oil.

Dry off the meat with a paper towel, brush with the oil all around and sprinkle the beef generously with coarse salt and fresh ground pepper. Stick the springs of herbs around the tenderloin and place it in an open pan on top of the garlic slices. We used a WMF oval stainless steel roasting pan, but it would work great with the Silit roasting pan as well. You don’t need to sear the beef before it goes in the oven, I know it’s against everything we’ve learned about cooking a roast but trust me, it will be great.

Place the pan in the preheated oven at 275F for about 1-1/4 to 1-1/2 hours. Check with the thermometer that the center has about 125F for a rare center, 135F for medium-rare. Once it’s done take it out, cover the filet with aluminum foil and let it rest for about 20 minutes.

The Potatoes:

These accordion potatoes look super impressive, are easy to make and best of all are super tasty. They can be peeled and cut ahead of time but keep them covered in cold water and don’t add any salt to avoid discoloration. Use medium to large size potatoes, try to have similar sizes. Depending on your menu plan one potato per person should be enough. Peel the potatoes using a horizontal vegetable peeler. I find it the fastest and easiest way. To prevent the potatoes from rolling, cut a thin slice off to make a flat bottom. Slice the potatoes in about 1/8″ slices but be careful not to slice all the way through. A little over 3/4 is enough. A good knife with a firm grip is essential for this task. Now melt some butter and brush the potatoes all over and in-between the slices. Sprinkle with coarse salt. Transfer into an oven proof dish. They can go in the oven together with the beef. Once the beef is done, turn up the oven to 425F and sprinkle a mixture of half bread crumbs and half fresh grated parmesan over the potatoes for a crust. This takes about 15 minutes. (If you do the potatoes w/o the beef, they go in the oven at 375F for about 35 minute, plus 15 minutes at 425F for the crust.)

Accordion Potatoes with a crust of Parmesan and Bread Crumps

Accordion Potatoes with a crust of Parmesan and Bread Crumps

The Baby Carrots:

I like to cook healthy but it needs to be easy. These sugar glazed carrots are always a hit with my family. Brown some butter in a pot, add a couple of table spoons of brown sugar and stir until the sugar starts to caramelize. Throw in the washed baby carrots (yes, it’s okay to use the ones from a bag) and stir. Now add a 1/2 cup of water, lower the heat to medium-low and let simmer for 30 minutes or less, depending on the size of the carrots. Just sometimes to make sure there is still some water on the bottom.

Now it’s time to eat! Are you hungry yet?

Beef Tenderloin, Accordion Potatoes, and Sugar glazed Baby Carrots

Beef Tenderloin, Accordion Potatoes, and Sugar glazed Baby Carrots

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