Beef Tenderloin Roast with Smashed Potatoes is a luxurious yet approachable dish, perfect for holiday gatherings or special occasions. It features tender beef coated in garlic herb butter, crispy smashed potatoes, and a rich Marsala mushroom sauce. This meal brings elegance and comfort to the table with its blend of flavors and textures.
Ingredients:
For the Beef Tenderloin Roast:
- 1 (4-5 pound) beef tenderloin
- 4 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Smashed Potatoes:
- 2 pounds small Yukon gold potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
For the Marsala Mushroom Sauce:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 3 cups cremini mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Directions:
Prepare the Beef Tenderloin Roast:
- Preheat oven to 425°F (220°C).
- Mix softened butter, olive oil, minced garlic, thyme, salt, and pepper. Spread evenly over the beef tenderloin.
- Heat an oven-safe skillet over medium-high heat. Sear beef on all sides (2-3 minutes per side).
- Transfer skillet to the oven and roast until the internal temperature reaches 120°F (medium-rare), about 25-30 minutes. Let the beef rest for 15 minutes before slicing.
Make the Smashed Potatoes:
- Boil potatoes in salted water until fork-tender (15-20 minutes). Drain and cool slightly.
- Preheat oven to 450°F (230°C).
- Smash potatoes on a baking sheet with a fork or masher.
- Drizzle with olive oil and season with garlic powder, salt, pepper, and Parmesan cheese.
- Roast for 20-25 minutes until golden and crispy.
Prepare the Marsala Mushroom Sauce:
- Heat olive oil and butter in a skillet over medium heat. Sauté onions until translucent.
- Add mushrooms and cook until golden and caramelized (8 minutes).
- Deglaze the pan with Marsala wine and reduce by half.
- Stir in beef stock, heavy cream, Parmesan cheese, thyme, salt, and pepper. Simmer until thickened (5-7 minutes).
Assemble and Serve:
- Slice the beef tenderloin and place it on a serving platter with smashed potatoes.
- Pour Marsala mushroom sauce over the beef and potatoes.
- Garnish with fresh thyme if desired. Serve immediately.
Nutritional Information (per serving):
- Calories: 600 kcal
- Protein: 40g
- Fat: 30g
- Carbohydrates: 40g
- Fiber: 4g
- Sugar: 4g
- Sodium: 750mg
Enjoy this delightful recipe for a memorable and special dining experience!
The Elegance and Comfort of Beef Tenderloin Roast with Smashed Potatoes
The pairing of a perfectly cooked beef tenderloin roast with crispy smashed potatoes and a decadent Marsala mushroom sauce is a symphony of flavors and textures. This dish exudes sophistication while maintaining a comforting familiarity that makes it ideal for any festive gathering. Whether it’s a holiday feast, an anniversary dinner, or a celebration of life’s milestones, this recipe promises to elevate the occasion.
The Hero of the Dish: Beef Tenderloin
Beef tenderloin is revered for its unparalleled tenderness and succulent flavor. As the centerpiece of the dish, its rich texture and mild taste make it a canvas for the garlic herb butter used in this recipe. The butter not only imparts a delightful richness but also ensures the meat remains moist and flavorful during the roasting process.
The process begins with a careful sear, which locks in juices and creates a golden crust that contrasts beautifully with the tender interior. Roasting at a high temperature allows for even cooking, and resting the meat ensures that each slice is juicy and bursting with flavor. Cooking to a perfect medium-rare temperature of 120°F showcases the natural tenderness of this premium cut of meat.
The Role of Smashed Potatoes: Crunchy, Creamy Perfection
Smashed potatoes are the epitome of comfort food reinvented with elegance. The technique of boiling, smashing, and roasting creates a delightful balance of textures. The crispy edges of the potatoes provide a satisfying crunch, while the creamy interior melts in your mouth.
Seasoned with olive oil, garlic powder, and Parmesan cheese, these potatoes are far from ordinary. The Parmesan adds a savory depth that complements the richness of the beef, while the golden, roasted surface enhances their visual appeal. The simplicity of these potatoes allows them to shine as a supporting act without overshadowing the star of the show—the beef tenderloin.
The Showstopper Sauce: Marsala Mushroom Delight
A meal as indulgent as this wouldn’t be complete without a rich and flavorful sauce. The Marsala mushroom sauce is a masterpiece in itself, combining the earthy depth of mushrooms with the sweetness of Marsala wine and the creaminess of heavy cream.
The sauce starts with caramelized onions and golden-brown mushrooms, which form the base of its flavor. Deglazing the pan with Marsala wine adds a subtle sweetness, while the beef stock and Parmesan cheese enhance the savory profile. A touch of thyme brings a herbal freshness that ties the elements together. Simmered to perfection, the sauce achieves a luxurious consistency that envelops the beef and potatoes in every bite.
Culinary Techniques That Elevate the Dish
This recipe employs several professional cooking techniques that elevate it from a simple meal to a gourmet experience:
- Searing the Beef Tenderloin: Searing creates a flavorful crust, locks in juices, and ensures even cooking in the oven.
- Smashing and Roasting Potatoes: The dual cooking method of boiling and roasting transforms the potatoes into a textural masterpiece.
- Deglazing and Reducing Sauce: Using wine to deglaze the pan captures the caramelized bits of flavor, while reduction intensifies the sauce’s richness.
- Layering Flavors: From garlic herb butter to Parmesan cheese and thyme, each element adds depth without overwhelming the palate.
Why This Dish is Perfect for Gatherings
Beef Tenderloin Roast with Smashed Potatoes is a dish designed to impress. It brings together a sophisticated presentation with flavors that appeal to a wide audience. The combination of tender beef, crispy potatoes, and creamy mushroom sauce ensures that every guest finds something to savor. Additionally, the preparation process allows for much of the work to be done in advance, reducing stress during the event.
The recipe is also highly adaptable. Pairing it with seasonal vegetables or substituting Marsala wine for another fortified wine can offer subtle variations. For wine lovers, the dish pairs beautifully with a full-bodied red like Cabernet Sauvignon or a lighter Pinot Noir, making it versatile for different preferences.
Conclusion: A Memorable Culinary Experience
In every bite, Beef Tenderloin Roast with Smashed Potatoes delivers a harmonious blend of textures and flavors that create a dining experience to remember. It combines the elegance of a restaurant-quality meal with the warmth of homemade comfort food. Perfectly suited for special occasions, this dish invites diners to savor not just the meal but the moments shared around the table.
Whether you’re hosting a holiday dinner or celebrating with loved ones, this recipe ensures your meal will be the highlight of the evening. From the rich, tender beef to the crispy, golden potatoes and the luxurious mushroom sauce, every element works together to create a feast that’s as impressive as it is satisfying. Your guests will leave the table with full hearts and happy palates, eagerly awaiting your next culinary creation.
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Beef Tenderloin Roast with Smashed Potatoes
Description
Beef Tenderloin Roast with Smashed Potatoes is a luxurious yet approachable dish, perfect for holiday gatherings or special occasions. It features tender beef coated in garlic herb butter, crispy smashed potatoes, and a rich Marsala mushroom sauce. This meal brings elegance and comfort to the table with its blend of flavors and textures.
Ingredients
For the Beef Tenderloin Roast:
- 1 (4-5 pound) beef tenderloin
- 4 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Smashed Potatoes:
- 2 pounds small Yukon gold potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
For the Marsala Mushroom Sauce:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 3 cups cremini mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions
Prepare the Beef Tenderloin Roast:
- Preheat oven to 425°F (220°C).
- Mix softened butter, olive oil, minced garlic, thyme, salt, and pepper. Spread evenly over the beef tenderloin.
- Heat an oven-safe skillet over medium-high heat. Sear beef on all sides (2-3 minutes per side).
- Transfer skillet to the oven and roast until the internal temperature reaches 120°F (medium-rare), about 25-30 minutes. Let the beef rest for 15 minutes before slicing.
Make the Smashed Potatoes:
- Boil potatoes in salted water until fork-tender (15-20 minutes). Drain and cool slightly.
- Preheat oven to 450°F (230°C).
- Smash potatoes on a baking sheet with a fork or masher.
- Drizzle with olive oil and season with garlic powder, salt, pepper, and Parmesan cheese.
- Roast for 20-25 minutes until golden and crispy.
Prepare the Marsala Mushroom Sauce:
- Heat olive oil and butter in a skillet over medium heat. Sauté onions until translucent.
- Add mushrooms and cook until golden and caramelized (8 minutes).
- Deglaze the pan with Marsala wine and reduce by half.
- Stir in beef stock, heavy cream, Parmesan cheese, thyme, salt, and pepper. Simmer until thickened (5-7 minutes).
Assemble and Serve:
- Slice the beef tenderloin and place it on a serving platter with smashed potatoes.
- Pour Marsala mushroom sauce over the beef and potatoes.
- Garnish with fresh thyme if desired. Serve immediately.