Roast of Beef Tenderloin with Béarnaise Sauce, Homemade Gnocchi, Roasted Green Beans & Cherry Tomatoes

Beef Tenderloin

Ingredients:

• 3 lbs Beef Tenderloin
• 2 Cloves garlic
• Salt and pepper
• Olive Oil

Directions:

1. -Preheat a skillet to medium high heat and the oven to 500 degrees Fahrenheit
2. -Cut the garlic cloves in half and rub the beef all over with garlic
3. -Sprinkle the beef with salt and pepper
4. -Add about a table spoon of olive oil to the skillet and sear the outside of the beef tenderloin until it is browned on all sides
5. -Transfer the beef to the oven and turn the temperature down to 225 degrees Fahrenheit.
6. -Stab a meat thermometer into the beef and roast until the centre of the beef reaches 140 Fahrenheit (for rare meat). Depending on the size of the cut, this will take about an hour (check temperature after 40 minutes).
7. -Remove from the oven and cover with foil. Let the meat stand for about ten minutes before cutting and serving.

Béarnaise Sauce

Ingredients

• 3 tbsp champagne vinegar (or white wine vinegar)
• 3 tbsp dry white wine
• 1 tbsp minced shallot
• 3 tbsp minced fresh tarragon
• Salt and pepper
• 2 egg yolks
• 2 tbsp cold butter
• ½ cup melted butter

Directions

1. -Combine champagne vinegar, white wine, shallot, and a tablespoon of the fresh tarragon to a saucepan and bring to a boil.
2. -Cook until mixture reduces by half.
3. -Beat egg yolks in the top of a double boiler (away from heat) until thickened.
4. -Add the strained vinegar mixture and beat.
5. -Add one tablespoon of cold butter and continue beating. Add the second tablespoon of cold butter and beat again until combined. While adding the butter, place bowl over the heat and remove as needed as the sauce thickens.
6. -Going on and off the heat as needed, gradually pour the melted butter into the sauce until you’ve reached your desired consistency (sauce should coat the back of a spoon but not be chunky or gelatinous).
7. -Add the remaining minced fresh tarragon and salt and pepper to taste.

Gnocchi

Ingredients

• 3 large potatoes
• 2 cups all purpose flour
• 2 large eggs
• Salt and pepper
• Olive oil
• 1 tsp minced garlic
• ¼ cup freshly grated Parmesan cheese

Directions

1. -Peel and quarter the potatoes and place them in a large pot of boiling water until they’re mash-able.
2. -Remove from boiling water and mash the potatoes. Put mashed potatoes in a dry pan and place over low heat, stirring until they’re dry.
3. -Put mashed mixture into a large bowl and pour the flour over top. Create a well in the centre and crack the eggs and a pinch of salt and pepper into it.
4. -Beat the eggs, salt and pepper together then slowly integrate the flour and potato into the egg mixture to form a dough.
5. -Once combined, remove the dough onto a floured surface and knead it for about three minutes.
6. -Divide into four equal parts and roll the dough out into a long, rope-like shape.
7. -Using a knife, pasta cutter or fork cut the ropes into little gnocchi shapes – about an inch wide.
8. -Roll each dumpling down the back of a fork to get grooves on the potato pasta.
9. -Boil the dumplings until they float to the top of the water.
10. -In a pan, heat three tablespoons of olive oil then add the minced garlic and heat for a minute or two, stirring so garlic doesn’t burn.
11. -Add cooked gnocchi to the olive oil and garlic until each one is coated.
12. -Sprinkle with Parmesan cheese, salt and pepper and serve.

Roasted Green Beans and Cherry Tomatoes

Ingredients

• 1 pound green beans, washed
• 1 pint of cherry tomatoes, washed
• 2 tbsp olive oil
• 1 tbsp butter
• Salt and Pepper

Directions

1. -Preheat oven to 350 degrees Fahrenheit
2. -Place vegetables on separate baking sheets
3. -Coat both with olive oil and toss with a pinch of salt and pepper
4. -Scatter dabs of butter over the top of each tray of vegetables
5. -Roast in the oven for about fifteen minutes each (or until the green beans begin to wilt and the cherry tomatoes just begin to burst).