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Reverse seared beef tenderloin roast
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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
- Allow roast to come to room temperature.
- Preheat oven to 200 F (98 C).
- Season roast with salt and pepper.
- Place roast into a pan fitted with a roasting rack.
- Insert an oven safe thermometer and cook for 60-90 minutes, to an internal temperature of 125 F (52 C).
- Remove from oven, tent with aluminum foil and let rest for 15 minutes.
- Brush roast with oil.
- Sear the roast in a cast iron skillet over high heat.
TALLOW FRIED POTATOES
- Peel, square off and cut potatoes into 1-inch (2.5 cm) wide French fries.
- 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).
- Remove potatoes gently, drain well and allow to cool.
- Heat the beef tallow in a high sided pot to 350 F (175 C).
- Fry the potatoes in beef tallow until golden and crispy, drain well.
- Season French fries with salt.
TO SERVE
- After searing, slice the beef roast and serve immediately with warm demi-glace and tallow fried potatoes.
