August 20, 2020
Roast Beef Tenderloin with Root Vegetable Hash
Troy, Season 1
31 down…68 to go!
Everything about this meal was beyond delicious! After generously seasoning the tenderloin with salt and pepper, I seared it on high heat ’til it was a beautiful medium rare. The root vegetable hash consisted of sweet potatoes, parsnips, and turnips. Boy, were they yummy! And the demi-glace pan sauce—forget about it. All of this, marinated in the yolk of a perfect fried egg. I can’t even begin to tell you with words how amazing it all tasted!
It’s been really fun cooking with new ingredients during this food journey. Today’s firsts were turnips and demi-glace. Also, everyone probably knows this already, but nailing a perfect cook on proteins (especially a steak) is a real art. I’m no expert yet, but this dish made me feel like it. The crust around the tenderloin was sublime and the inside was tender, juicy, and delish!
What did I do differently?
- The veggies were only “supposed” to be seasoned with salt and pepper. I added thyme and crushed red pepper flakes. Yum!
- I added more butter to the pan sauce because we all know that butter makes everything better!
All my love,
Dani, a big tid
P.S. I love a fried egg! On steaks, burgers, bibimbaps–you name it. Let me know in the comments what your favorite dish is to put a fried egg on.
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