Tenderloin roast with pommes duchesse
Tender roast served with buttery potatoes.
YIELDS
4
Ingredients
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
Directions
Tenderloin Roast
- 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.
- Roast the meat until the internal temperature reaches 125 F (52 C), roughly 45 to 50 minutes.
- Tent the roast with foil and allow it to rest for 15 to 20 minutes.
Pommes Duchesse
- Raise the oven temperature to 375 F (190 C).
- In a pot of heavily salted water over medium-high heat, simmer the potatoes until soft, roughly 20 to 25 minutes.
- Drain the potatoes, then pass them through a ricer into a large bowl while still warm.
- Fold in the egg yolks, butter, and nutmeg, and season with salt.
- 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.
- Bake until golden and crisp on the outside, roughly 20 minutes.
- Reserve, keeping warm.
Finish the Tenderloin Roast
- 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.
- 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.
- Serve immediately. Enjoy!
