Holiday Feast: Tenderloin Roast, Pots de Créme and More | Full Episode | Julia at Home (S6 E7)

harissa spice blend

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper provides heat at a lower cost.

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin is leaner and more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a cost-effective alternative.

Start with a roast tenderloin, weighing about 4-5 pounds, nicely trimmed by the butcher.

Pat the tenderloin dry with paper towels.

Tie the tenderloin at one-inch intervals to help it roast evenly, starting in the middle and working your way out.

Tuck the thinner tail end under to ensure even cooking.

Preheat the oven to 325°F (163°C).

Season the beef tenderloin with salt and black pepper on all sides.

In a small bowl, combine minced garlic, olive oil, and lemon juice to create a marinade.

Rub the marinade all over the beef tenderloin, ensuring even coverage.

Place the tenderloin in a roasting pan and transfer it to the preheated oven.

Roast the tenderloin for about 1 hour, or until it reaches an internal temperature of 130°F (54°C) for medium-rare.

Remove the tenderloin from the oven and let it rest for 15-20 minutes before slicing.

In the meantime, prepare the vegetables by chopping onions, mushrooms, carrots, and potatoes.

In a separate skillet, melt butter over medium heat and sauté the onions, mushrooms, and carrots until softened, about 5-7 minutes.

Add diced potatoes to the skillet and cook until golden brown, about 10 minutes.

Finish the sautéed vegetables with fresh rosemary and thyme for flavor.

Slice the rested beef tenderloin and serve with the sautéed vegetables on the side.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens