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Roasted Beef Tenderloin with Vegetables and Romesco Sauce

Roasted Beef Tenderloin with Vegetables and Romesco Sauce

Executive Chef Craig Strong of Studio Restaurant is making a hearty dish with apricot relish.
Ingredients for Beef Tenderloin
  • 2-3 pounds beef tenderloin
  • 2 tbsp. butter
  • 1 tbsp. vegetable oil
  • Sea salt
  • Black pepper
Ingredients for Vegetables
  • 3 cups shelled fava beans
  • 24 asparagus spears
  • 3 cups wild mushrooms
  • ½ cup olive oil
  • ½ cup apricot-ramp relish (see recipe below)
  • 1 cup arugula
  • 18 each edible violas
Ingredients for Romesco Sauce
  • 1 large white onion
  • 2 heads garlic
  • 10 roma tomatoes
  • ½ cup olive oil
  • 1 ounce hazelnuts, whole, toasted
  • 1 ounce almonds, whole, toasted
  • 3 tablespoons sherry vinegar
  • 3 each nyora peppers, rehydrated in water (seeds removed)
  • Salt & pepper to taste

Directions for Beef Tenderloin

Preheat oven to 425. Season beef with salt and pepper. In sauté pan, add butter and vegetable oil. Brown butter on medium high heat, add beef and sear until brown on all sides. Place on roasting rack and bake in preheated oven for 35 minutes or when internal temperature reads 140. Let rest 10 minutes before slicing.

Directions for Vegetables

Sauté beans, asparagus and mushrooms in olive oil until tender. Season with salt and pepper. Add apricot-ramp relish and warm through. Garnish with arugula and violas.

Directions for Romesco Sauce

Rub 2 tablespoons of olive oil on garlic, onion and tomato. Spread in a sheet pan and roast in oven at 400 degrees until softened (approximately 10-15 minutes). Remove skin of tomato, garlic and onion. In a blender, add tomato, garlic, onion, hazelnuts, almonds and nyora pepper puree while adding sherry vinegar and slowly drizzle in olive oil.

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