Beef Tenderloin - Recipe Card

This platter provides food for the senses as well as the palate, and is easily prepared ahead of time. Perfect for the holidays.

Ingredients

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Ingredients
whole beef tenderloin (center cut, approx 3 pounds)
salt and pepper
vegetables for roasting (bell peppers, hot peppers, onions, whole garlic cloves, potato wedges, any kind of root vegetable; use your imagination and get what looks good in the store)
olive oil
dried herbs that you like (thyme, rosemary, marjoram, etc)
if you can find fresh herbs, this works too (whole sprigs)
splash of good balsalmic vinegar
1 cup good mayonaise
2-3 chipotle peppers in adobo sauce (look in the mexican food section of the grocery store)

Preparation

salt and pepper tenderloin well, and tie with string to keep shape

sear in hot pan until nicely browned on all sides

roast in hot (450) oven for 20-30 minutes until desired degree of doneness (shoot for medium rare for best presentation and flavor)

remove from oven and let rest

cut vegetables to bite size (harder vegetables like the roots will take longer to cook than softer vegetables like bell peppers and onions, so should be cut a bit smaller so that everything is done at the same time

toss the vegetables with olive oil, herbs, and vinegar

roast in hot oven with beef until done

remove and let cool

meanwhile, mix the mayo and chipotle peppers with adobo in a food processer or blender until smooth. Taste and make sure the heat level is ok; you might need to add more mayo or peppers depending on your taste

to serve, slice beef and arrange along outside of platter; pile the vegetables in the middle, pour the mayo sauce over the beef and serve

tastes wonderful warm or at room temperature (the sauce should be cool)