Beef Tenderloin with Persillade Relish

26 Eight days later, his disciples were inside again, and Thomas was with them. Although the doors were locked, Jesus came and stood among them and said, "Peace be with you."

27 Then he said to Thomas, "Put your finger here, and see my hands; and put out your hand, and place it in my side. Do not disbelieve, but believe."

28 Thomas answered him, "My Lord and my God!"

29 Jesus said to him, "Have you believed because you have seen me? Blessed are those who have not seen and yet have believed." - John 20:26-29

Can't even express how good this was!

Made a few changes but nothing major.

My inspiration came from the America's Test Kitchen recipe.

The relish is yummy!

1 4-1/2 lb extreme peeled prime beef Tenderloin (Costco)

Rub

2 1/4 t kosher salt

1 t black pepper 

1 t baking soda

2 t roasted garlic, mashed 

1 T olive oil

Potatoes

3 T olive oil

2 bags of tiny Yukon gold potatoes

5 scallions, diced

2 T roasted garlic

1 T smoked paprika

Salt and pepper

1/2 c water to deglaze the pan

Persillade Relish for serving

3/4 c diced parsley

1/2 c olive oil

6 T mild pepper rings, diced, plus 1 t of the brine

1/4 c capers, rinsed and diced 

1 scallion, diced

1 T roasted garlic 

1 t sugar

1/4 t each kosher salt and black pepper 

Mix well.

Beef directions 

Make the rub. 

Pat dry beef.

Turn under small thin tail, tie with kitchen string every 2 inches.

Cover beef with rub and let set out at room temp for 1 hour.

Potatoes directions

In a large metal roasting pan, heat the oil over 2 cooking eyes , add the scallions, garlic and seasoning, cook until scallions are tender. 

Take off stove eye and add water.

Scrape the bits off bottom and stir into water mixture.

Add potatoes and stir around to coat.

Bake in a 425 oven for 20 minutes.

Remove from oven and stir again.

Direction to finish 

Turn heat to 300 and add beef to top of potatoes.

Put in middle rack and add pan back in oven.

Bake 55 minutes or until internal temp is 120 degrees. 

Turn on broiler and roast 5-10 minutes to develop a slight crust.

Remove to cutting board, tent with foil, rest 15 minutes.

Slice and put a thin layer of the relish down the middle.