Beef Tenderloin with Red Potatoes

 3 lb beef tenderloin

1 tsp baking soda 

salt and pepper

2 Tbsp olive oil

5 scallions

4 garlic cloves

1 Tbsp smoked paprika

1/2 tsp salt

1/4 tsp pepper

3 lb small red potatoes

1/2 cup water

3/4 cup parsley

1 scallion, minced

6 Tbsp small pickles, minced

1/4 cup caper, minced

3 garlic cloves, minced

1 tsp sugar

1/4 tsp salt and pepper

1/2 cup olive oil

Beef Tenderloin and Red Potatoes:

Mix together 1 tsp baking soda, salt and pepper.  Rub on all sides of tenderloin.  Tie the meat with 5 strings.  Let it sit at room temperature for at least 1 hour.  

Meanwhile, In a baking pan on the stove heat up 2 Tbsp olive oil, 5 scallions, 4 garlic cloves. Add paprika, salt, pepper, potatoes and water.  Put in the oven at 425 degrees for 15 minutes to give the potatoes a head start.  

Then brush olive oil on tenderloin and place right on top of potatoes.  Turn down the oven temperature to 300 degrees and bake for 45-50 minutes.  Rest for 15 minutes covered with foil to keep warm.

 

Sauce on top:

Mix together parsley, 1 scallion, pickles, capers, 3 garlic cloves, sugar, salt/pepper and olive oil 

Serve with cut up beef tenderloin, red potatoes and sauce on top of both