Roast Tenderloin of Beef

with Applewood-Smoked Bacon & Crispy Potato Pave**
Recipe by Chef Josh Berry

Nothing says holiday dinner quite like a beautifully roasted beef tenderloin wrapped in smoky bacon and served alongside golden, crispy potato pave. Elegant yet comforting, this meal is made for festive gatherings with the people you love. Even better—all the ingredients are available at your neighborhood Rosemont Market.

Roast Tenderloin of Beef

Serves 4

Ingredients

• 2 ½ lb center-cut beef tenderloin from Pineland Farms, cleaned and trimmed

• 10 slices applewood-smoked bacon

• Seasoned salt and freshly cracked black pepper

• 2–3 Tbsp extra-virgin olive oil

Method

1. Lay the bacon out on a board, overlapping the slices slightly. Let sit at room temperature for 5–10 minutes to soften so it wraps more easily.

2. Place the tenderloin on top of the bacon. Wrap the bacon around the beef and place seam side down on a baking tray.

3. Season generously with salt and pepper.

4. Roast at 350°F for 25 minutes.

5. Remove from the oven and let rest 8–10 minutes before slicing.

6. Drizzle with olive oil and adjust seasoning before serving.

Crispy Potato Pave

Serves 4–6

Ingredients

• 3 ½ lb potatoes (Idaho or Yukon Gold)

• ½ cup olive oil, duck fat, or beef fat

• Seasoned salt and freshly ground black pepper

• Olive oil as needed for finishing

Method

1. Preheat oven to 250°F.

2. Line a small casserole dish or terrine pan with parchment paper, leaving 4–6 inches of overhang on all sides.

3. Peel the potatoes and slice on a mandoline or food processor on the thinnest setting.

4. Toss gently with fat, salt, and pepper to coat evenly.

5. Layer potatoes into the lined dish, pressing down to create an even, compact layer.

6. Cover with foil and bake for 3 hours, or until completely tender.

7. Remove from the oven and rest 5 minutes.

8. Place a piece of cardboard or small sheet pan on top and weigh down with cans or tins. Refrigerate overnight to set.

9. Once fully chilled, cut into 12 portions.

10. To finish, heat a nonstick pan over medium with a little olive oil and sear each piece until golden and crisp on the edges. Season and serve warm.

Leftover Suggestion: Roast Beef Hash

A hearty, delicious way to stretch holiday leftovers—perfect for a cozy post-celebration breakfast.

Serves 4

Ingredients

• 1 lb cooked beef trim, small chopped

• 1 small onion, chopped (raw or leftover roasted)

• ½ cup chopped carrots (raw or leftover roasted)

• ½ cup chopped celery (raw or leftover roasted)

• 2 Tbsp olive oil

• 1 cup beef stock

• 3 Tbsp Worcestershire sauce

• 1 lb potatoes, steamed until fork-tender, rough chopped

• Seasoned salt and freshly ground black pepper

Method

1. Preheat oven to 350°F.

2. In a large cast-iron pan, sauté onion, carrot, and celery in olive oil until tender (if already roasted, this step will be quick).

3. Add the chopped beef and cook until everything is lightly caramelized.

4. Add beef stock and Worcestershire; simmer to reduce slightly.

5. Fold in chopped potatoes and season to taste.

6. Transfer the pan to the oven and bake for 25–30 minutes, or until hot and crisp on top.

7. Serve with poached eggs and toast.