Ease of Preparation: Medium
Yield: 4 portions
Chef Siobhan Detkavich is cooking for… Capricorn! So… what does an Earth Sign with a ruling planet of Saturn eat? The sign of Capricorn is also known as ‘The Ruler’. Well, give that ruler the King of Steaks, and they’ll be pleased as a lamb in a clover field! This is a classic preparation, one that we wouldn’t dare change for a rule-following Capricorn!
Ingredients:
Tenderloin Roast:
- 1 x 2-pound (907 g) tenderloin roast, center cut (chateaubriand), at room temperature, trimmed of all fat and silverskin
- Salt and pepper
- 3 tablespoons (45 ml) vegetable oil
- Prepared Demi-Glace, hot
Pommes Duchesse:
- 3 ½ pounds (1.6 kg) all-purpose potatoes, peeled and roughly chopped
- 4 egg yolks
- ½ cup (120 ml) butter
- ¼ teaspoon (1.25 ml) ground nutmeg
- Salt
- Flaky sea salt
Method:
For the Tenderloin Roast:
Preheat the oven to 200 F (95 C). Season the roast all over with salt and pepper and place on a rack inside a roasting pan.
Roast the meat until the internal temperature reaches 125 F (52 C), roughly 45-50 minutes.
Tent the roast with foil and allow to rest for 15-20 minutes.
For the Pommes Duchesse:
Raise the oven temperature to 375 F (190 C).
In a pot of heavily salted water over medium-high heat, simmer the potatoes until soft, roughly 20-25 minutes.
Drain the potatoes, then pass them through a ricer into a large bowl while still warm.
Fold in the egg yolks, butter, and nutmeg, and season with salt.
Transfer the mixture to a piping bag with a star tip. Pipe 3 ⅓-inch (8.5 cm) mounds of the mixture onto a parchment-lined baking tray.
Bake until golden and crisp on the outside, roughly 20 minutes.
Reserve, keeping warm.
To Finish the Tenderloin Roast:
Heat oil in a cast-iron skillet over high heat. Once shimmering, sear the entire outside of the roast until a nice, brown crust has formed, 30 seconds to 1 minute per side.
Slice the roast, transferring slices to a serving tray. Garnish slices with flaky sea salt. Place Pommes Duchesse next to the meat and pour Demi-Glace into a sauceboat.
Serve immediately.
You might also like these recipes
