Roast tenderloin with bordelaise sauce and potato gratin

this recipe is sponsored by audible for a limited time use my link in the description to get more than half off your first three month subscription this is the Christmas dinner I did for my in-laws last year a very expensive beef tenderloin roast with Bordelaise sauce and potato gratin with sauteed spring onions first occur 10 I've got like two pounds of Yukon Gold potatoes here you can make a good gir tan with flowery or waxy potatoes the flowery ones will be more tender the waxy ones will be more al dente Yukon Gold gives you the best of both worlds and you don't have to peel them I'm just cutting basically as thin as I can with a knife it absolutely does not have to be perfect and you certainly don't need a visa I'm just gonna cut up enough to almost fill my biggest baking dish which is two and a half quarts one of the things I love about gratin is that you can eyeball the whole thing you don't have to measure anything just almost fill up the dish with sliced potatoes now I'll chop up like half a head of garlic you could do more you could do less this will be pretty garlicky set that aside now for this quantity I'd say half a pound of any smooth melting cheese this is smoked gouda which makes for an extremely meaty flavor that matches the beef I'll just cut off the rind and I'm grating it up okay that's all the prep that you have to do here is a large pan and I'll start the oven heating to 400 Fahrenheit 200 C convection is great for browning the top burner under the pan goes on medium-high first thing to do is to saute the garlic and a bit of butter just until it's barely starting to go golden then I'll throw in the potatoes and like I said you can just eyeball this whole thing just pour in enough cream to almost cover the potatoes they should be sticking out a little bit a pint of cream is perfect for this quantity yes this is very rich a very indulgent special occasion side dish I've done it with half-and-half before it's a great effect I tried it with plain milk once and the sauce didn't really come together the way I'd like grind in some pepper while I'm waiting for this to come to a simmer and then I'll just keep stirring this around getting every slice of potato coated in cream and keeping the cream on the bottom from burning I'll start with a pinch of salt might add some more later and what I'm looking to do here is cook this until the cream just starts to thicken and look saucy just barely it only needs a little head start before this goes in the oven when I'm there I'll turn off the heat wait until it's pretty much stopped bubbling and then dump in the cheese if you overheat the cheese it'll split now I can stir this around until the cheese is melted and the sauce is homogeneous and I can taste for seasoning I'm just gonna eat a potato yes it's undercooked no it's not gonna kill you and there's no guesswork if you heat the potato you add more salt until you like it at the last possible second I'll scrape in some fresh thyme leaves rosemary would be nice too the longer you wait to do this the greener it'll be at the end give that one final stir and then in it all goes to the baking dish smooth off the top and you could stop right there throw this in the fridge and cook it tomorrow I'm gonna get it baking right now before I even start my roast because I think it tastes best after you've baked it and then just let it sit around for a couple of hours top rack so the top gets good and brown all right here's a three pound tenderloin roast fifty dollars worth of meat enough for maybe six people and my butcher clearly did no work on this this fat here nothing wrong with that the problem is what's underneath that's called silver skin and I'm pretty sure that you could make violin strings with it it will not dissolve with cooking it has to come off you just use a sharp knife to peel it off taking off as little meat as possible take your time you can see that this is a roast from the head of the tenderloin the thickest part up at the top up here it's actually comprised of like three different muscles so the slices will have a little bit of fat and gristle in between them if you want totally clean clear meat ask your butcher for a center cut tenderloin roast that is the creme de la creme de la creme all righty big oven-safe pan is back on medium-high heat and I'll season the outside of this with salt and pepper get some oil heating in there and I'm just smooshing around the seasoning and then in it goes to sear the outside we're gonna make a pan sauce with this so you want to be very careful to not let the Fond burn you don't have to get the deepest darkest crust on this I'm just doing each side and the ends when the meat releases from the pan that's a good indication that it's got a good sear and when I put it down on the final unsere side I have to work fast I'll stick a probe thermometer in there right into the center of the meat then I'll throw the whole pan into the oven if you let that side sear really well before you put the pan in the oven it'll be overcooked by the end just get that side started then the whole thing gets roasting your tans almost done 10 minutes later I'd say the grew tan is definitely done when you see the top kind of foaming or fizzing like that that's fat starting to separate out of the sauce no more 30 or 40 minutes is all that needs like I said I think this tastes a ton better if you just let it sit in a warm place for at least an hour it'll stay hot believe me this roast is gonna cook really fast it's only been in about 15 minutes and my internal temp is already a hundred and six Fahrenheit I'm shooting for 125 that's like 52 see I'll give the roast to flip that helps it to cook more evenly and while I'm waiting I'll cut up a big shallot for the sauce it doesn't have to be perfect cuz I'm gonna strain it out in the end I'll also prep my vegetable side which is gonna be spring onions 2 or 3 per person I'll cut off the root ends and the greens right at the point where they start to look kind of dry and stringy then you just peel them like you're peeling a banana taking off the slimy outer layer this is a bold vegetable side I love it but it might be too strong for some people so asparagus would be a safer option another 10 minutes of roasting and we're at 125 internal temperature let me take this out and have a look this is a big piece of meat so I'll take some more temperature readings around it I like tenderloin really rare if it was just for me I'd stopped right now we'll get our red the juices but when you cook for family usually at least a few people want it closer to medium so I'll flip this around and just give it a couple more minutes alrighty that's good one of the many reasons that roasts are great for family occasions is that they are unevenly shaped so there's gonna be a doneness for everyone tenderloin you should know still feels super jiggly and jelly when you poke it even when it's perfectly medium-rare which this isn't yet but it will be after it rests for a while all right look at that beautiful juice first thing I'll do for the sauce is try to boil off most of the water in there medium-high heat that looks and sounds like boiling now when it looks and sounds more like fizzing that's now frying in its own fat time to put in the shallots if we didn't drive off the moisture first we wouldn't be able to Brown these and get that sweet roasted flavor out of them because everything in the pan is brown you can't rely on your eyes here you got to use your nose to make sure you're not burning this take them right to the edge though and then in goes maybe a cup of red wine I'll also throw in a time sprig just because I have it bring that to a boil stir and reduce until syrupy now I'm gonna throw in like a cup of frozen homemade Demi gloss I have a whole video on how to make that it is linked in the description this is going to make the sauce incredible but if you don't have it you could put in like a beef stock and then reduce it way way down just make sure that you get the low-sodium kind when this is again looking syrupy I'll turn off the heat let it cool down a bit and then finish with as much cold butter as you want if I didn't have the demi-glace I would use a lot more butter than this both for the flavor and for the thickening power you stir cold butter into warm not boiling sauce and it'll emulsify right in there yes I know Bordelaise is traditionally made with bone marrow but there's bone marrow in my Demi glass give that a little taste for seasoning salt and pepper and just because it's Christmas and I'm being fancy I will strain this for a silky-smooth sauce probably wouldn't do this if I was just cooking for myself push that through okay that is gorgeous let it set aside to keep one last thing without cleaning my pan I'm just gonna throw it back on medium heat melt in some butter and throw in my spring onions just keep them moving constantly and they'll just need a couple of minutes I'm not seasoning there's flavor already in that pan you want to pull them before they look tender because they will keep cooking after you take them out of the pan slice up your roast I think you want to go thick with tenderloin it's so soft that there's no point in dealing with the moisture and heat loss that you suffer when you slice very thin a couple of slices on a plate a hunk of gratin you can see how it's really holding together nicely because we rested it a good long while and a few onions and now for the money shot you could reduce that sauce to be thicker and stickier but again I'm trying to be fancy for the in-laws and I think this slightly looser texture has a bit more finesse I cannot tell you how delicious that is beef tenderloin tastes like almost nothing but it doesn't matter because that sauce is so explosively meaty it's almost as though it's a perfect binary system in which the meat provides the substance and the texture while the sauce provides the flavor you can see all the layers of that Gatan the sauce inside it is gooey and again that smoked gouda makes it so meaty that meal was not that hard it did not take that long and it is a knockout though I have to admit I stole two things I got my basic gratin technique and the idea of goosing up sauces with a nice cube of Demi gloss from the late great Anthony Bourdain and the audiobook of his first autobiography PSA's of spoken audio of all time you can hear it right now on audible the sponsor of this video I'm usually the guy they call in as some high-profile operation when the first chef turns out to be a psychopath or a mean megalomaniacal drunk this book is about street-level cooking and its practitioners that's a heck of a gift to give to yourself this time of year when you might be doing a lot of traveling and you've got time to listen to stuff listen on any device anywhere anytime with the audible app you can choose three titles every month one audiobook and two audible 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Channel: Adam Ragusea

Views: 1,456,137

Keywords: beef tenderloin, filet mignon, beef tenderloin recipe, tenderloin recipe, how to cook beef tenderloin, beef tenderloin roast, roasted beef tenderloin, red wine, how to make beef tenderloin in the oven, bordelaise sauce, bordelaise, potato gratin, potato gratin recipe, how to make au gratin potatoes, au gratin potatoes, au gratin potatoes recipe, green onions, demi-glace, christmas dinner, roast beef, how to make beef tenderloin roast, how to cook, red wine sauce

Id: zF45hah9Ljo

Length: 9min 44sec (584 seconds)

Published: Thu Dec 19 2019