Potato Crusted Beef Tenderloin Recipes

POTATO-WRAPPED BEEF TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Pat beef dry and season all over with salt and pepper. Heat a large saute pan over medium-high. Swirl in oil. Cook beef until browned on all sides, about 2 minutes a side. Transfer to a plate; let cool completely.
• Line 2 baking sheets with parchment. Using a mandoline, slice potatoes into scant 1/8-inch-thick rounds. Brush parchment on one sheet with clarified butter. Working from outside in, arrange potatoes in overlapping lines to form a rectangle of same length as beef and wide enough to wrap around entire tenderloin. Brush entire surface of potatoes with remaining clarified butter; season with salt. Bake just until softened, 18 to 20 minutes. Remove from oven; press potatoes down and together with a spatula. Let cool completely.
• Place beef atop potatoes on one long side of rectangle. Evenly spread pate over top and sides of beef. Using parchment, lift potatoes up and over meat to cover completely. Transfer, seam-side down, to other prepared baking sheet.
• Bake 30 minutes. Increase heat to 425 degrees; bake until potatoes are golden brown on edges and a thermometer inserted in thickest part of meat registers 125 degrees, about 10 minutes more. Let rest on sheet 10 to 15 minutes.
• Using 2 wide spatulas, loosen potatoes under beef from baking sheet; transfer wrapped beef to a cutting board. Use kitchen shears to cut through potatoes, then slice meat with a sharp knife; serve immediately.

POTATO CRUSTED BEEF TENDERLOIN

Steps:

• (One can and should use leftover mashed potatoes, but still add the eggs and flour. That was how we invented this dish). Preheat a fryer to 350 degrees. In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a paring knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 percent. In a mixing bowl with paddle attachment, add hot potatoes and garlic cream. Mix together until smooth. Add butter, salt and pepper and check for seasoning. Let cool. Whisk together the eggs and flour until smooth. Mix with the cool mash. Season both pieces of beef well with salt and pepper. Coat with 1/2-inch of potato puree. Dredge the coated beef in flour, then eggs, then panko. Deep fry until golden brown, about 5 to 8 minutes, the beef will be rare to medium-rare. Let rest for 5 minutes before slicing.
• 1. Ravenswood, Big River Zinfandel, Alexander Valley, 1997 2. Veuve Cliquot Ponsardin Champagne

HERB CRUSTED BEEF TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F.
• Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
• Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
• Preheat the oven to 375 degrees F.
• Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
• Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
• Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
• In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

HORSERADISH-ENCRUSTED BEEF TENDERLOIN

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° until softened, 30-35 minutes. Cool for 10-15 minutes. Lower oven setting to 400°., Squeeze softened garlic into a small bowl; stir in the horseradish, salt, basil, thyme and pepper. Add bread crumbs; toss to coat. Spread over top of tenderloin. Place on a rack in a large shallow roasting pan. , Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-55 minutes. Let stand for 10 minutes before slicing.