Roast tenderloin with bordelaise sauce and potato gratin

A surprisingly quick and easy show-stopper, great for a big holiday dinner. Thanks to Audible for sponsoring this video! For a limited time, get three months of Audible for just $6.95 a month at http://audible.com/adamragusea or text adamragusea to 500-500.

Homemade demi-glace recipe needed for the bordelaise sauce: https://youtu.be/IERauv-k5wo

***RECIPE, SERVES 6***

For the gratin

2 lbs Yukon Gold potatoes
.5 lb smoked gouda cheese
half a head of garlic
1 quart cream
butter
salt
pepper
fresh thyme and/or rosemary

For the beef and sauce

3 lb beef tenderloin roast
1-2 shallots
1 cup red wine
1 cup homemade demi-glace, recipe here: https://youtu.be/IERauv-k5w
If no demi-glace, try 2 cups low-sodium beef stock
oil
butter
salt
pepper
fresh thyme and/or rosemary

1-2 dozen spring onions

Start the gratin by thinly slicing enough potatoes to almost fill a 2.5 quart baking dish. Peel and chop the garlic, and grate the cheese. Start the oven pre-heating to 400 F / 200 C, and get a large pan pre-heating on medium-high heat. Melt a little butter into the pan and fry the garlic until just barely golden. Quickly add in the potato slices and the cream, followed by a pinch of salt and few grinds of pepper.

Stir to coat all the slices and simmer the cream until it just starts to visibly thicken, stirring constantly to make sure the bottom doesn't burn. Turn the heat off, and when the bubbling has largely stopped, put in the cheese and stir until the cheese is melted and the sauce is reasonably homogenous. Eat a potato slice and then add more seasoning if you think it needs it. Put in some fresh herbs, give it a final stir to combine, then dump everything into the baking dish and smooth it out.

Bake on a high rack in the oven for about a half hour until brown on top but before the sauce starts to separate — the early warning sign will be foaming bubbles on the surface. Let rest a long time before you eat.

Start the roast by trimming the beef of any sliver skin, then preheat an oven-safe pan on medium high heat. Season the beef with salt and pepper, oil the pan, and sear the meat on all sides, taking care to not let any of the fond burn. When you start the final side searing, position a probe thermometer in the center of the meat (if you have one, no big if you don't), and transfer the pan to the 400 F / 200 C oven.

While you're roasting your beef, peel and chop the shallots. Cut the root ends and the stringy green tips off the green onions, and peel off any slimy outer laters.

For medium rare, roast the beef until the internal temperature is 125-130 F / 50-55 C, flipping it over once or twice. Time will vary a lot depending on the thickness of the roast, but it'll be less than an hour. Remove the roast to a plate and let it rest.

For the sauce, return the pan to medium-high heat and boil off most of the water in the roasting juices. Put in the shallots and fry them until browned. Pour in the wine, throw in a stick of thyme/rosemary, and reduce the wine to a syrup, stirring frequently. Put in the demi-glace (or the beef stock if you don't have demi) and reduce again until thick. Turn the heat off.

When the bubbling has mostly stopped, stir in as much cold butter as you want (more if you don't have demi), taste, and season with salt and pepper. Either fish out the herbs or strain the whole thing, and transfer the sauce to a serving jug.

Return the unwashed pan to medium heat, melt in a little butter, and throw in the spring onions. Toss them frequently, and cook until they're just starting to go tender. If the fond in the pan looks like it might burn, deglaze with a little water. Remove the onions before they look done, because they'll keep cooking as they rest.

Slice the beef, serve with a hunk of gratin and a couple onions, and pour the sauce over the beef at the last second.

Видео Roast tenderloin with bordelaise sauce and potato gratin канала Adam Ragusea