• 1 1/4 pounds beef tenderloin, trimmed
• 1 tablespoon minced garlic
• 2 tablespoons canola oil
• 2 large russet baking potatoes
• 2 carrots, peeled and cut into 2-inch pieces
• 1 large turnips, peeled and halved
• 1 medium rutabaga, peeled and halved
• 3 oz chopped wild mushrooms
• 1 cup beef stock
Preheat oven to 400 degrees. Season tenderloin with garlic, salt, and pepper. Pre-heat a large sauté pan to hot, add the oil and sear meat well on all sides. ( You are looking for a nice crust) Transfer meat to a roasting rack set in a roasting pan and roast 10-15 minutes for medium-rare.
Meanwhile “turn” vegetables, cutting them into even-sized pieces shaped like footballs. ( Medium Dice can be substituted) Cook vegetables separately in small pots of salted water just until tender, drain and cool.
Transfer meat to a carving board, tent with foil to keep warm and let rest at least 5 minutes. Remove rack from roasting pan, place pan over medium high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings, to taste. Add vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in “shingles”, surround with vegetables and ladle sauce over.