Grilled Beef Tenderloin with Celeriac Remoulade and Garlic Oven Fries

Recipe Categories: All Recipes | Roasts | Tenderloin Roast

Prep time: 1 hr

Cook time: 30 min

Serves: 4

This recipe for Grilled Beef Tenderloin with Celeriac Remoulade and Garlic Oven Fries puts the spotlight on Omaha Steaks Chateaubriand, Beef Tenderloin. The tenderloin is slow-roasted in the oven for maximum flavor and tenderness, while the fries are roasted crispy and drizzled with warm garlic butter. Serve both with the creamy Celeriac Remoulade made with heavy cream and Dijon mustard, and savor the myriad of flavors that will make this elegant dish a new favorite.

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1 (2 lb.) roast | serves 4

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Ingredients

Celeriac Remoulade:

1 cup heavy cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
Salt and freshly ground white pepper to taste
1 1/2 pounds celeriac, peeled and finely julienned (1/6 inch thick)

Garlic Oven Fries:

2 pounds small russet potatoes, peeled and cut into 1/2-inch wedges
2 tablespoons olive oil
2 tablespoons butter (1/4 stick)
3 cloves garlic, minced
Salt and freshly ground white pepper to taste

Beef Tenderloin:

2 pounds Omaha Steaks Chateaubriand, Beef Tenderloin
1 tablespoon olive oil
Salt to taste
1/4 cup mixed peppercorn blend, crushed

Preparation

To prepare the remoulade, combine the heavy cream, lemon juice, and mustard in a large mixing bowl, and season with salt and white pepper.
Immediately add the julienned celery root to the dressing to prevent the celery from darkening, and toss well. Keep refrigerated and drain slightly before serving, if necessary.
Preheat the oven to 400°F.
Toss the potatoes with the olive oil, spread in a roasting pan, and roast for 45 to 50 minutes, tossing occasionally, until cooked through and golden brown.
After the potatoes have roasted for about 15 minutes, rub or brush the tenderloin with olive oil and season with salt.
Rub in all sides with the crushed peppercorns, pressing gently so they adhere. Place the tenderloin in a roasting pan and roast in the oven for about 30 to 35 minutes for medium-rare, about 5 minutes longer for medium, or to the desired doneness.
Remove from the oven, cover loosely with aluminum foil, and let rest for 10 minutes.
Just before the potatoes have finished roasting, melt the butter in a small sauté pan. Add the garlic and sauté over medium-low heat for 2 or 3 minutes, until it begins to soften. Set aside.
Transfer the potatoes to a large serving bowl and drizzle the garlic and butter over them.
Season generously with salt and pepper, and toss to combine. Keep warm until ready to serve.
Slice the tenderloin and serve with the fries and remoulade.