Beef Tenderloin with Smoky Potatoes and Persillade Relish
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 without overcooking this lean cut. Tying the roast helped ensure even cooking. The roast needed company, and a side dish of small whole red potatoes proved to be the perfect match. To punch up the flavor, we tossed the potatoes with smoked paprika, which added a pleasant smokiness to complement the meat, along with garlic and scallions for a deep, flavorful backbone. The tender meat needed a sauce, so we whipped up a simple yet bold persillade relish, which featured parsley, chopped capers, and minced cornichons.