Description
Beef Tenderloin Roast with Smashed Potatoes is a luxurious yet approachable recipe perfect for holiday gatherings or special occasions. Combining tender beef, crispy potatoes, and a rich Marsala mushroom sauce, this dish achieves an ideal balance of elegance and comfort.
Ingredients
Units
Scale
For the Beef Tenderloin Roast:
- 1 (4-5 pound) beef tenderloin
- 4 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Smashed Potatoes:
- 2 pounds small Yukon gold potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
For the Marsala Mushroom Sauce:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 3 cups cremini mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions
Prepare the Beef Tenderloin Roast:
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix softened butter, olive oil, garlic, thyme, salt, and pepper. Coat the beef tenderloin evenly with the mixture.
- Heat a large oven-safe skillet over medium-high heat. Sear the beef tenderloin on all sides (2-3 minutes per side).
- Transfer the skillet to the oven and roast until the internal temperature reaches 120°F (medium-rare), about 25-30 minutes.
- Let the beef rest for 15 minutes before slicing.
Make the Smashed Potatoes:
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and cool slightly.
- Preheat the oven to 450°F (230°C).
- Place the potatoes on a baking sheet and gently smash each one with a fork or potato masher.
- Drizzle with olive oil and sprinkle with garlic powder, salt, pepper, and Parmesan cheese.
- Roast for 20-25 minutes until golden and crispy.
Prepare the Marsala Mushroom Sauce:
- Heat olive oil and butter in a skillet over medium heat. Add onions and sauté until translucent.
- Stir in mushrooms and cook until golden and caramelized, about 8 minutes.
- Deglaze the pan with Marsala wine, reducing it by half.
- Add beef stock, heavy cream, Parmesan cheese, thyme, salt, and pepper. Simmer until the sauce thickens, about 5-7 minutes.
Assemble and Serve:
- Slice the beef tenderloin and arrange it on a serving platter with smashed potatoes.
- Spoon the Marsala mushroom sauce over the beef and potatoes.
- Garnish with additional thyme if desired and serve immediately.