Maine Chef Josh Berry of Plate the State is our trusted source for tasty recipes made with quality, local ingredients. For this Rosemont Recipe, Chef shares with us his take on a classic preparation of Roast Tenderloin of Beef served with crispy potato pave – the perfect dinner for your loved ones this holiday. All the ingredients for this delicious meal can be found at your neighborhood market. Place your holiday preorder today and pickup your tenderloin roast and accompaniments on December 23rd or 24th at Rosemont.
Roast Tenderloin of Beef with Applewood Smoked Bacon and Crispy Potato Pave
Yield: 4 servings
- 2 ½ pounds beef tenderloin from Pineland Farms, center cut, cleaned and trimmed – Order here!
- 10 slices apple wood smoked bacon
- Season salt and freshly cracked black pepper
- 2-3 tablespoons extra virgin olive oil
Lay the bacon out flat, overlapping slightly. Let sit at room temperature for 5-10 minutes. This will help the bacon “stretch” around the beef.
Place the beef loin a top of the bacon. Wrap the bacon around the loin and place seam side down on a baking tray.
Season the bacon wrapped beef loin with salt and black pepper.
Roast in a 350f oven for 25min.
Remove from the oven and let rest for 8-10 min before you slice.
Drizzle the extra virgin olive oil and adjust seasoning
Crispy Potato Pave
Yield: 4-6 servings
- 3 ½ pounds potatoes (Idaho or Yukon Gold)
- 1/2 cup olive oil, duck fat or beef fat
- Season salt and freshly ground black pepper
- As needed olive oil
Preheat oven to 250f degrees
Line a small casserole dish or terrine pan with parchment paper. Make sure the parchment paper hangs over the dish with about 4”-6” to spare.
Peel the potatoes then slice in a food processor on the thinnest setting or using a mandoline.
Add the fat, salt and pepper to the potatoes. Gently mix the potatoes so they are seasoned with the fat, salt and pepper
Layer the potatoes in the dish evenly, pressing down so you can fit all the potatoes in.
Cover with foil and place in the oven for 3 hours or until completely tender.
Remove from the oven and let rest for 5 minutes at room temperature.
Add a piece of cardboard or a tin that fits the top of the dish and weigh down with more tins. Refrigerate overnight.
When completely chilled, cut into 12 pieces.
To finish, heat a non-stick pan on medium heat, add a little olive oil and sear the potato slices until golden brown and crisp on the edges. Season with salt and pepper.
Chef Josh’s Leftover Suggestion: Roast Beef Hash
Yield: 4 servings
- 1 pound cooked beef trim, small chopped
- 1 each onions, small chopped, raw or roasted leftovers
- ½ cup carrots, small chopped, raw or roasted leftovers
- ½ cup celery, small chopped, raw or roasted leftovers
- 2 tablespoons olive oil
- 1 cup beef stock
- 3 tablespoons Worcestershire sauce
- 1 pound potatoes, steamed until fork tender, rough chopped
- Season salt and fresh ground black pepper to taste
Preheat oven to 350f degrees
Using a large cast iron pan, sauté the onions, carrots and celery in the olive oil until tender (if using already roasted leftover vegetables, this won’t take very long).
Add the beef and caramelize all the ingredients together.
Add the beef stock and Worcestershire sauce to the pan and reduce.
Add the cooked and chopped potatoes, season with salt and pepper.
Place the pan in the oven and cook for 25-30 minutes until hot throughout and the top gets crispy.
Serve with poached eggs and toast, enjoy!!