Roast Beef With Italian Salsa Verde And Roasted Pot

Name: Roast Beef With Italian Salsa Verde And Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lbs beef tenderloin roast; 1 3/4 lbs waxy potatoes, peeled and sliced; 3 cloves garlic, peeled and 2 pressed, 1 finely chopped; 3 sprigs rosemary; 1/2 cup olive oil, divided; 2 tbsp butter; 2 bunches parsley, chopped; 1/4 cup capers, drained; 0.3 oz anchovy fillets; 2 tsp lemon juice; 1 pinch mixed pepper; None None parsley to garnish

Servings: persons

2 1/4 lbs beef tenderloin roast
1 3/4 lbs waxy potatoes, peeled and sliced
3 cloves garlic, peeled and 2 pressed, 1 finely chopped
3 sprigs rosemary
1/2 cup olive oil, divided
2 tbsp butter
2 bunches parsley, chopped
1/4 cup capers, drained
0.3 oz anchovy fillets
2 tsp lemon juice
1 pinch mixed pepper
None None parsley to garnish

1
Preheat the oven to 350u00b0F. Season the beef with salt and tie up with kitchen string. Melt the butter in a large non-stick pan and brown the beef.
2
Mix the potatoes with the garlic, rosemary and 1 2/3 tbsp olive oil in a bowl. Season to taste. Place beef in a greased roasting pan and distribute the rosemary potatoes evenly around it. Roast for about 25 mins, turning the potatoes throughout.
3
To make the sauce, puree the parsley, capers, anchovy fillets, remaining garlic, lemon juice and 1/3 cup of oil in a blender. Season to taste.
4
When the beef is cooked to your liking, wrap it in aluminum foil and let it rest for 10 mins. Place on a platter and season with mixed pepper. Serve with the potatoes and sauce, garnished with parsley.

1141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/4 lbs beef tenderloin roast, 1 3/4 lbs waxy potatoes, peeled and sliced, 3 cloves garlic, peeled and 2 pressed, 1 finely chopped, 3 sprigs rosemary, and more.

Yes, Roast Beef With Italian Salsa Verde And Roasted Potatoes falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roast Beef With Italian Salsa Verde And Roasted Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions