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Mi Cushina cu Jeffrey

Papito's Tenderloin

Serves

4

Time

50 minutes

Ingredients

For the Tenderloin

4 pieces of tenderloin
Olive oil
Salt, black pepper, garlic powder, cumin
2 tablespoons butter
2 tablespoons chopped garlic
2 sprigs rosemary
2 tablespoons chopped oregano
2 chopped green onions

For the Sides

1 pack broccoli
1 carrot
Salt, garlic powder, cumin
4 potatoes
2 tablespoons butter
Salt, black pepper, onion powder
2 tablespoons chopped parsley

Directions

Prepare the tenderloin
- Season the tenderloin pieces with salt, black pepper, garlic powder, and cumin.
- Season 1 hour before cooking for deeper flavour. (optional)
Sear the tenderloin
- Heat olive oil in an oven safe pan and sear the tenderloins on all sides.
- Add the butter, chopped garlic, rosemary, chopped oregano, and green onions to the pan.
- Spoon the melted herb butter over the tenderloins continuously.
Finish the tenderloin
- Transfer the pan to the oven.
- Bake for 15 minutes at 320°F (160°C) or until desired doneness.
Boil the potatoes
- Peel the potatoes and cut into chunks for easier boiling.
- Boil until potatoes are fork tender.
Prepare the other vegetables
- Cut the carrots lengthwise and cut broccoli into florets if it's whole.
- Season a pot of water with salt, garlic powder, and cumin.
- Boil vegetables until tender then set aside
Mash the potatoes
- Once potatoes are tender, remove and transfer to a large bowl.
- Mash the boiled potatoes with either a fork or potato masher.
- Mix in butter, salt, black pepper, and onion powder.
Plate and serve
- Let the cooked tenderloins rest at room temperature for 5-10 minutes before serving.
- Use a spoon and add a scoop of the mashed potatoes and plate along with the tenderloin and other veggies.
- Top with chopped parsley as garnish.
- Enjoy.

Print recipe

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Mi Cushina cu Jeffrey