Tenderloin Roast with Thyme Mash and Pink Peppercorn Sauce

Roasting beef tenderloin is sometimes a challenge that only experienced cooks would undertake as it is one of the most expensive cuts of beef and also one of the least forgiving. A tenderloin roast demands precision compared to a stew that can cook for hours. When the roast is properly cooked with a seared surface like a radiant mahogany colour, a tender center and running with beefy juices, it is one of the most regal, festive and complete enjoyable meat a cook could serve. The leftover roast beef can be used for sandwiches with thickly added creamy horseradish and onion, reason enough to attempt cooking this fillet roast.

Beef tenderloin cooks quickly and you can rub it down with salt, garlic or herbs and let it rest in the fridge overnight or even a couple of hours ahead this technique will bring out its deep beefy flavour. Sear it thoroughly all over and once the meat is burnished transfer the pan to the oven and let it finish roasting. Insert an instant-read thermometer into the middle of the meat and when the meat reaches 58ºC take it out of the oven and let it rest before carving.

Ingredients

60 g butter

1 kg center cut beef tenderloin

Thyme mash

Deep fried sweet potato crisp

Pink peppercorn sauce

Cracked pepper

Sea salt flakes

Method

Place butter in a large frying pan and on medium heat, when butter is hot place the tenderloin on the pan and fry approx. 3 minutes on each side. Transfer meat to an oven dish and cook in the oven until it reaches 58ºC take it out of the oven and let it rest 15 minutes under cover before carving. Place thyme mash on a plate with cuts of the meat surrounded by pink peppercorn sauce topped with crispy deep fried sweet potato and season with salt and cracked pepper.

Note: Try a cluster of pan fried or oven baked cherry tomatoes drizzled with sea salt to accompany this dish.