Description
A succulent beef tenderloin roast paired with creamy Marsala mushroom sauce and crispy parmesan smashed baby potatoes. This elegant yet approachable meal combines perfectly roasted beef with a rich, velvety sauce and savory smashed potatoes for a comforting dinner.
Ingredients
Scale
For the Beef Tenderloin Roast
- 1 (4 pound) beef tenderloin, trimmed of fat and tied
- 1 stick (1/2 cup) salted butter, melted
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh thyme, chopped
- 2 cloves garlic, chopped
- Salt and crushed black pepper, to taste
For the Potatoes
- 1 pound baby potatoes, halved if large
- 2 tablespoons salted butter
- 1/2 cup grated Parmesan cheese
- Sea salt, to taste
For the Marsala Cream Sauce
- 2 cups sliced cremini mushrooms
- 2 tablespoons salted butter
- 2 cloves garlic, chopped
- 2 teaspoons fresh thyme, chopped
- Salt and crushed black pepper, to taste
- 1 cup Marsala wine
- 2 cups heavy cream
Instructions
- Prep the Beef: Allow the beef tenderloin to come to room temperature for at least 1 hour to ensure even cooking. Preheat your oven to 475°F.
- Arrange Potatoes and Beef: Spread the potatoes evenly on a large sheet pan or roasting pan. Place the beef in the center, using a roasting rack if you have one, for better heat circulation.
- Prepare Butter Mixture: In a bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, chopped thyme, and garlic. Pour this mixture evenly over the beef, and season the beef with salt and crushed black pepper. Insert a meat thermometer into the thickest part of the roast.
- Roast the Beef: Place the pan in the oven and roast the beef until the internal temperature reaches 120°F to 125°F for medium-rare/rare, which should take approximately 25-40 minutes depending on the roast size. For slightly rarer meat, remove at 115°F, keeping in mind the temperature will rise while resting.
- Make the Marsala Cream Sauce: While the beef roasts, heat a skillet over medium heat and melt butter. Add sliced cremini mushrooms and cook until golden, about 5 minutes. Add chopped garlic, thyme, salt, and pepper, cooking for 2 more minutes. Stir in 1/4 cup of Marsala wine and cook until reduced, about 2 minutes. Add the remaining wine and then pour in the heavy cream. Reduce heat to medium-low and simmer until the sauce thickens. Taste and adjust seasoning as needed. Keep warm.
- Rest the Beef: Remove the beef from the oven and transfer it to a serving plate. Tent loosely with foil and let rest for 10 minutes to let the juices redistribute, ensuring tenderness.
- Finish the Potatoes: Toss the roasted potatoes with the remaining butter on the pan. Use the back of a fork or potato masher to gently smash each potato. Sprinkle parmesan over the smashed potatoes. Return to the oven and roast for an additional 10 minutes until the edges are crispy. Season with sea salt to taste.
- Serve: Slice the rested beef tenderloin and plate with the crispy parmesan smashed potatoes. Spoon the warm Marsala cream sauce over the beef or serve alongside for dipping.
Notes
- Allowing the beef to come to room temperature before roasting ensures even cooking throughout.
- Inserting a meat thermometer is key for achieving desired doneness and preventing overcooking.
- Using a roasting rack improves air circulation and cooking consistency for the beef.
- Smashing the potatoes makes them crispy on the outside while keeping them tender inside.
- The Marsala cream sauce can be made ahead and gently reheated before serving.
- Letting the beef rest after roasting helps retain its juices and achieve a tender texture.
- Prep Time: 1 hour 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: beef tenderloin roast, marsala cream sauce, smashed potatoes, roasted beef, mushroom sauce, elegant dinner, holiday roast, parmesan smashed potatoes
