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Tenderloin roast with pommes duchesse


Tenderloin Roast

  • 1 x 2-pound (907 g) tenderloin roast, center cut (chateaubriand), at room temperature, trimmed of all fat and silverskin
  • Salt and pepper
  • 3 tablespoons (45 ml) vegetable oil
  • Prepared Demi-Glace, hot

Pommes Duchesse

  • 3 1/2 pounds (1.6 kg) all-purpose potatoes, peeled and roughly chopped
  • 4 egg yolks
  • 1/2 cup (120 ml) butter
  • 1/4 teaspoon (1.25 ml) ground nutmeg
  • Salt
  • Flaky sea salt, to serve


Tenderloin Roast

  1. Preheat the oven to 200 F (95 C). Season the roast all over with salt and pepper and place on a rack inside a roasting pan.
  2. Roast the meat until the internal temperature reaches 125 F (52 C), roughly 45 to 50 minutes.
  3. Tent the roast with foil and allow it to rest for 15 to 20 minutes.

Pommes Duchesse

  1. Raise the oven temperature to 375 F (190 C).
  2. In a pot of heavily salted water over medium-high heat, simmer the potatoes until soft, roughly 20 to 25 minutes.
  3. Drain the potatoes, then pass them through a ricer into a large bowl while still warm.
  4. Fold in the egg yolks, butter, and nutmeg, and season with salt.
  5. Transfer the mixture to a piping bag with a star tip. Pipe three and one-third-inch (8.5 cm) mounds of the mixture onto a parchment-lined baking tray.
  6. Bake until golden and crisp on the outside, roughly 20 minutes.
  7. Reserve, keeping warm.

Finish the Tenderloin Roast

  1. Heat oil in a cast-iron skillet over high heat. Once shimmering, sear the entire outside of the roast until a nice, brown crust has formed, 30 seconds to 1 minute per side.
  2. Slice the roast, transferring slices to a serving tray. Garnish slices with flaky sea salt. Place Pommes Duchesse next to the meat and pour Demi-Glace into a sauceboat.
  3. Serve immediately. Enjoy! 

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