Seared Beef Tenderloin with Fingerling Potatoes
This seared beef tenderloin roast is sure to impress this holiday season. Juicy beef, creamy roasted potatoes, and fresh herbs make for a perfect meal. The crispy crust created when searing the beef takes it to the next level, and the fingerling potatoes roasted in a mixture of butter, mayo, salt, chives, and rosemary perfectly complement the tender beef.
This recipe was inspired by a delicious meal enjoyed on a Minnesota cabin getaway, where the host shared tips on finding affordable beef tenderloin and grinding peppercorns fresh. While beef tenderloin is a pricier cut, it’s worth it for special occasions and holidays.
Ingredients
- 3-pound beef tenderloin roast
- 3 lbs. fingerling potatoes
- 4 tablespoons salted butter
- 2 tablespoons mayo
- 1 tablespoon dried chives
- 1 tablespoon fresh rosemary
Variations and Substitutions
This roast is versatile – try red or sweet potatoes, Greek yogurt instead of mayo, or different herbs and spices for a unique flavor. Dried herbs can be used in place of fresh ones.
Tips for Perfectly Cooked Beef Tenderloin Roast
Adjust cooking time for a smaller roast, and be mindful of internal temperature. Let the roast rest before slicing to keep it juicy and tender.
Storage + Freezer Directions
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
How to Serve Beef Tenderloin
Complete your meal with roasted vegetables or wintery salads for a delicious holiday feast.
