Beef Tenderloin with Smoky Potatoes and Persillade Relish

Name: Beef Tenderloin with Smoky Potatoes and Persillade Relish
Yield: Serves 6 to 8
Ingredients: 1 (3-pound) center-cut, beef tenderloin roast, trimmed; , Salt and pepper; 1 teaspoon, baking soda; 3 tablespoons, extra-virgin olive oil; 3 pounds extra-small, red potatoes, unpeeled; 5 , scallions, minced; 4 , garlic cloves, minced; 1 tablespoon, smoked paprika; 1/2 cup, water; 3/4 cup, minced fresh parsley; 1/2 cup, extra-virgin olive oil; 6 tablespoons minced, cornichons plus 1 teaspoon brine; 1/4 cup, capers, rinsed and chopped coarse; 1 , scallion, minced; 3 , garlic cloves, minced; 1 teaspoon, sugar; 1/4 teaspoon, salt; 1/4 teaspoon, pepper

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Appears in America's Test Kitchen TV

For special occasions, few cuts top a beef tenderloin. This elegant roast cooks quickly and serves a crowd. Plus, its rich and buttery slices are fork-tender.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES6 to 8

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A cookbook recipe exclusively for All-Access members from One-Pan Wonders

WHY THIS RECIPE WORKS

For special occasions, few cuts top a beef tenderloin. This elegant roast cooks quickly and serves a crowd, and its rich, buttery slices are fork-tender. We found that a hot oven delivered rich, roasted flavor and perfectly rosy meat withou...

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