I’m making a reverse sear beef tenderloin with bearnaise sauce, horseradish cream sauce, and roasted asparagus. I’m still looking for a potato side dish other than mashed potatoes. Wife isn’t crazy about mashed potatoes, plus I’m not sure it will go great with a rich sauce like bearnaise.
The big problem is that my oven will be used for a couple of hours at 225ish while I slow roast the tenderloin. I figure I will let it rest for about 15 to 20 minutes before searing. Therefore, I anticipate about 30 minutes of open oven before serving. In that 30 minutes, I plan to roast my asparagus, they will be thicker spears, at about 400 or 425.
My one thought was to put baked potatoes in with the beef and then the extra half hour at 400 after baking at 225 for about hour n half should be enough. I’m not opposed to making a potato dish ahead and then reheating. I’ve just never done that before.
Any other suggestions? Thanks and happy holiday.
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