By Nigella Lawson
- Total Time
- 1 hour 15 minutes
- Rating
- 3(217)
- Notes
- Read community notes
It is human nature to want to spend money on food for an important occasion. It is not necessary, but we still do it. And every now and again, that feels good. A beautiful fillet or tenderloin of beef is something special: Even those who do not cook know that. The joy is that these cuts are simple to prepare, needing nothing except to be roasted, rested and sliced. The accompanying vegetables are not served in great heaping bowls on the table, but are chopped and added as an abundant garnish to the welcoming platter of meat. I have called this style niçoise because the components – potatoes, tomatoes, olives and beans – take their inspiration from that traditional stalwart, the salade niçoise.
Featured in: AT MY TABLE; Elegance, Thy Name Is Simplicity
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Ingredients
Yield:6 to 8 servings
- 1beef tenderloin, about 4½ pounds
- 1 to 2tablespoons vegetable oil
- Sea salt
- 8egg-size new potatoes, peeled
- Extra virgin olive oil
- ½cup haricots verts or other fine green beans, in 1-inch lengths
- 3ripe plum tomatoes
- Pinch of sugar
- Freshly ground black pepper
- ¼cup pitted black olives, halved
- ¼cup basil leaves
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
757 calories; 53 grams fat; 19 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 51 grams protein; 892 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 450 degrees. Generously season the beef with salt and pepper. Place beef in a roasting pan, and rub it with vegetable oil. Roast for 30 minutes, then reduce heat to 325 degrees. Roast until internal temperature reaches 125 degrees (for rare) or 140 degrees (for medium rare), about 30 to 50 minutes depending on thickness of roast. While beef roasts, prepare vegetables.
Step
2
Bring a pan of salted water to a boil, and add potatoes. Cook until tender, about 30 minutes. Drain, allow to cool slightly, and cut into ¼-inch dice. Place in a bowl, and toss with a small amount of olive oil. Season with salt to taste, and set aside.
Step
3
Bring another pan of salted water to a boil, and add green beans. Cook until bright green and barely tender. Drain immediately, and plunge into a bowl of cold water, then drain again. Set aside.
Step
4
Bring a pan of water to a boil, and remove from heat. Add tomatoes, and allow to sit for several minutes, until skins split. Remove tomatoes with a slotted spoon. Peel and halve them, discarding seeds. Cut tomato pulp into ¼-inch dice, and sprinkle with a little salt and sugar. Set aside.
Step
5
When beef is cooked to taste, remove from oven, and sprinkle with salt and pepper. Allow to rest for a few minutes, then carve into thin slices, reserving any juices. Arrange on a platter, and drizzle with juices. Toss beans and diced potatoes together, and scatter around beef. Scatter tomato dice over beef, and sprinkle with olives. Strew with basil leaves, and serve.
Ratings
3
out of 5
217
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Cooking Notes
Randy
I don't peel new red potatoes or Yukon Golds. It's a waste of nutrients and the skin is tender. I don't know why you wouldn't toss the potatoes, beans, and tomatoes in the roaster and dress it with olives and basil at the end. I would rather have roasted than boiled vegetables, but that's how we do a pot roast in Indiana.
Steve
Why peel potatoes? Doing so robs them if fiber and nutrition, as well as being fussy.
stephanie
one thing that bugs me is boiling three separate pots of water. what a waste of time, water, stove space, and dishes. tbh it seems like a prank! i would do the tomatoes first and while you're preparing them, put in the potatoes. just before the potatoes are done throw in the green beans in with them.
pennijj
Beef and potatoes require plenty of salt to properly enhance their flavor. If it's too much for your taste, adjust the amount accordingly.
Kayla
Why not make a mustardy lemon vinaigrette? Or a béarnaise-ish mayo to pass? or a sauce gribiche?
richard stephen weiner
Small roast cooks quickly
Lauren
Can you make this ahead and serve it cold?
Rita
I used my usual marinade with the pork (Balkan Marinade, from Joy of Cooking!) and cooked for far less time than suggested (25 minutes is plenty); agree that the vegetables needed something more, a vinaigrette with shallots? But the presentation is very pretty!
stephanie
one thing that bugs me is boiling three separate pots of water. what a waste of time, water, stove space, and dishes. tbh it seems like a prank! i would do the tomatoes first and while you're preparing them, put in the potatoes. just before the potatoes are done throw in the green beans in with them.
Randy
I don't peel new red potatoes or Yukon Golds. It's a waste of nutrients and the skin is tender. I don't know why you wouldn't toss the potatoes, beans, and tomatoes in the roaster and dress it with olives and basil at the end. I would rather have roasted than boiled vegetables, but that's how we do a pot roast in Indiana.
Lexi
Agreed! Roasting veggies would be so much tastier!
stephanie
yeah, i was excited by the name of this recipe but it looks pretty bland in execution. i much prefer the idea of a side of roasted vegetables and herbs. (roasted cherry or grape tomatoes are particularly good and the juice makes a great "dressing" for whatever else is near it. cippolini onions are also good.) still bookmarking it for the notes, which happens on occasion. glad for them! :)
monicat
I know that people are trying to cut down on portion size, but 8 egg-size potatoes for 6-8 servings? 1/2 C beans? 3 tomatoes? 1/4 C olives?
The recipe sounds good, but if I try it, there will be more vegetables than beef.
easy to make
The veggies are intended as "garnish" only as mentioned in the chef's notes, but I thought the same thing and would like to try this expanding on the veg quantities in addition to handfuls of greens.
Hmmm
Am I missing that there is no dressing?
Kayla
Why not make a mustardy lemon vinaigrette? Or a béarnaise-ish mayo to pass? or a sauce gribiche?
Mollyo
It's not a salad.
Hank
Seems like a LOT of salt on the beef, seasoned both before ("generously") and after.
pennijj
Beef and potatoes require plenty of salt to properly enhance their flavor. If it's too much for your taste, adjust the amount accordingly.
Steve
Why peel potatoes? Doing so robs them if fiber and nutrition, as well as being fussy.
stephanie
i don't bother peeling new potatoes or any waxy potato, generally. the skin is so tender there's no need. although if you boil such small potatoes whole and then cut them with skins on, you will likely end up with skin bits that don't quite come off but don't quite stay on, which may bother some people from an aesthetic or textural perspective. i'd choose a larger yukon gold and dice it before cooking to simplify things, personally.
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