Reverse seared beef tenderloin roast

By Katie Ardington
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SERVES
4

Ingredients

BEEF ROAST

  • 2 pounds (907 g) tenderloin roast
  • Salt and pepper
  • 2 tablespoons (30 ml) oil

TALLOW FRIED POTATOES

  • 4 large white fleshed potatoes
  • 4 cups (950 ml) beef tallow
  • Salt

TO SERVE

  • Beef roast
  • Tallow fried potatoes
  • 1 cup demi-glace

EQUIPMENT

  • Oven safe thermometer

Directions

BEEF ROAST

  1. Allow roast to come to room temperature.
  2. Preheat oven to 200 F (98 C).
  3. Season roast with salt and pepper.
  4. Place roast into a pan fitted with a roasting rack.
  5. Insert an oven safe thermometer and cook for 60-90 minutes, to an internal temperature of 125 F (52 C).
  6. Remove from oven, tent with aluminum foil and let rest for 15 minutes.
  7. Brush roast with oil.
  8. Sear the roast in a cast iron skillet over high heat.

TALLOW FRIED POTATOES

  1. Peel, square off and cut potatoes into 1-inch (2.5 cm) wide French fries.
  2. Place in a pot with heavily salted, cold water. Bring water to a boil and cook the potatoes until just crisp-tender (not falling apart).
  3. Remove potatoes gently, drain well and allow to cool.
  4. Heat the beef tallow in a high sided pot to 350 F (175 C).
  5. Fry the potatoes in beef tallow until golden and crispy, drain well.
  6. Season French fries with salt.

TO SERVE

  1. After searing, slice the beef roast and serve immediately with warm demi-glace and tallow fried potatoes.

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