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Rotisserie Tenderloin of Beef with Roquefort Mashed Potatoes and Port Wine Sauce
RecipeBeef Cuts
Rotisserie Tenderloin of Beef with Roquefort Mashed Potatoes and Port Wine Sauce
Sliced beef tenderloin roasted and served with whipped cheesy-garlic potatoes and a rich Port Wine Sauce.
Yield: 24 servings
1. Combine oil, garlic, black pepper and salt; rub over surface of beef. Cover and refrigerate overnight.
Vegetable oil1/2 cup
Garlic, minced2 ounces
Cracked black pepper1/4 cup
Coarse salt1/4 cup
Loin, Tenderloin, Full, Side Muscle Off, Defatted (IMPS/NAMP 190)12 - 14 pounds
Port Wine Sauce: 
2. Combine wine, onions, carrots, celery, shallots, garlic, parsley, thyme, rosemary, bay leaves and peppercorns in large saucepan. Bring to boil; cook until reduced by half and slightly syrupy.

3. Add broth; return to boil. Cook until reduced to approximately 1-1/2 quarts.

4. Strain liquid into another pan; discard solids. Bring to simmer. Combine cornstarch and water; stir into sauce. Cook until slightly thickened, stirring occasionally. Add up to 1/4 cup lemon juice to season. Keep hot.
Port wine1 1/4 quarts
Onions, coarsely chopped1 1/2 quarts
Carrots, coarsely chopped1 1/4 cups
Celery, coarsely chopped1 1/4 cups
Shallots, sliced1 cup
Garlic, minced1 ounce
Parsley leaves1/4 cup
Fresh thyme leaves2 tablespoons
Fresh rosemary sprigs3
Whole bay leaves2
Whole black peppercorns1 1/2 teaspoons
Veal or beef broth, or demi-glace3 quarts
Cornstarch1/4 cup
Water1/4 cup
Lemon juice1/4 cup
Roquefort Mashed Potatoes: 
5. Boil potatoes until tender; drain thoroughly. Whip potatoes until smooth. Meanwhile, sauté garlic in oil; do not brown. Stir garlic mixture and hot cream into potatoes; mix until well blended. Stir in cheese, salt and pepper; keep hot.

6. Meanwhile, cook beef to desired doneness. Rotisserie Method: Follow manufacturer's directions. Conventional Method: Roast in 425°F oven 30 to 45 minutes or until internal temperature registers 135°F.

Tent roasts with foil. (Internal temperature of roasts will continue to rise 5°F to 10°F.) Keep hot.

7. For each serving: Plate 6 to 7 ounces sliced beef; ladle #16 dipper (1/4 cup) Port Wine Sauce over beef. Serve with 3/4 cup Roquefort Mashed Potatoes.

NOTE: Nutritional analysis does not include Roquefort Mashed Potatoes.
Russet potatoes, peeled and quartered8 pounds
Garlic, minced2 ounces
Olive oil1 1/2 cups
Heavy cream, scalded2 cups
Roquefort cheese12 ounces
Salt1 tablespoon
Ground white pepper2 teaspoons

Nutrition information per serving: 885 calories; 44 g fat(15 g saturated fat; 19 g monounsaturated fat); 178 mg cholesterol; 2100 mg sodium; 50 g carbohydrate; 5.2 g fiber; 59 g protein; 19.0 mg niacin; 1.8 mg vitamin B6; 2.9 mg vitamin B12; 5.7 mg iron; 61.4 mg selenium; 10.1 mg zinc; 222.5 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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