Classic Beef Tenderloin with Crispy Baked Potato Fans
Why This Recipe Works
For our Classic Beef Tenderloin recipe, we decided that a "peeled" beef tenderloin, which means its thick layer of exterior fat has already been stripped, was a more economical choice in terms of usable meat and time saved. To ensure the roast cooked evenly, we folded its tapered end underneath and tied it with butcher's twine. We also cut slits in it at several points so that it wouldn't bow as it cooked. Crispy baked potato fans served as an elegant side dish to our Classic Beef Tenderloin. To make sure the two components of this one-dish meal finished cooking at the same time, we parcooked the potatoes in the microwave before placing them in the oven.