Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
For the beef roast:
- 2 pounds (907 g) tenderloin roast
- Salt and pepper
- 2 tablespoons (30 ml) oil
For the tallow fried potatoes:
- 4 large white-fleshed potatoes
- 4 cups (950 ml) beef tallow
- Salt
To Serve:
- Beef roast
- Tallow fried potatoes
- 1 cup (240 ml) demi-glace (see Brown Stock recipe)
Special Equipment:
- Oven safe thermometer
Method:
For the beef roast:
Allow roast to come to room temperature.
Preheat oven to 200 F (95 C).
Season roast with salt and pepper.
Place roast into a pan fitted with a roasting rack.
Insert an oven-safe thermometer and cook for 60-90 minutes, to an internal temperature of 125 F (52 C).
Remove from oven, tent with aluminum foil and let rest for 15 minutes.
Brush roast with oil.
Sear the roast in a cast iron skillet over high heat.
For the tallow fried potatoes:
Peel, square off and cut potatoes into 1-inch (2.5 cm) wide French fries.
Place in a pot with heavily salted, cold water. Bring water to a boil and cook the potatoes until just crisp-tender (not falling apart), about 3-4 minutes (depending on your stove’s power).
Remove potatoes, drain well, pat dry, and allow to cool.
Heat the beef tallow in a high sided pot to 350 F (175 C).
Fry the potatoes in beef tallow 1-2 minutes, until golden and crispy, drain well.
Immediately season the hot French fries with salt.
To serve:
After searing, slice the beef roast and serve immediately with warm demi-glace (see Brown Stock recipe) and tallow fried potatoes.
