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Roast Tenderloin of Beef w/ Fall Veggies




Source of Recipe


ROCCO'S RADIO RECIPES


List of Ingredients




6 lbs beef tenderloin, tied
salt and freshly ground pepper
2 tbsp olive oil
2 cups slab bacon, cut into 1/2 " dice
4 lg celery root, peeled and cut in 1-inch chunks
6 ripe pears, peeled, cored, and cut in 1-inch chunks
2 tbsb Five Spice Powder
1/8 cup freshly chopped parsley

Recipe



Season beef on all sides with salt and pepper and preheat oven to 425F.

Place a flameproof roasting pan across two stovetop burners over high heat. Add the olive oil and sear the beef on all sides, about 15 minutes total. Transfer the pan to the oven and cook for 30-35 minutes, or until the internal temperature of the beef reads 125F.

Remove the pan from the oven and transfer the beef to a cooling rack set over a sheet pan; tent with aluminum foil. Drain the fat from the roasting pan and put it back on the stovetop over medium heat. Add the bacon and cook, letting the fat render, for about 7 minutes. Drain all but 2 tablespoons fat and add the celery root to the pan, then season it with salt and pepper.

Transfer pan back into the oven and cook for 15 minutes, or until the celery root is completely tender but not mushy or falling apart. Open the oven door and add the pear pieces, stir, and continue to cook for about 5 minutes, or until the pears soften and start to release their juices.

Remove the pan from the oven and season contents with the spice powder. Stir well and check the seasonings. It is okay if the pears completely fall apart; you want them to mix with the beef juices and create a sauce.

Serve the tenderloin, sliced along with the vegetables. Garnish with freshly chopped parsley.